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Cozy up with a bowl of  Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free!

Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoupThere is an opening in every perceived difficulty through which the majesty of the Divine seeps into our existence. No experience in life, however painful, is ever wasted. ― Panache Desai

This vegan Corn Chowder is so warm and comforting, that you’ll want to make it all winter long.  It’s made with melted leeks and coconut milk and if you are feeling fancy, you can drizzle it with the optional Leek Oil– made with the green tops of the leeks. Nothing is wasted.

It is a soothing, gentle soup, mildly-seasoned, yet not lacking in flavor. I found it very comforting this week as the nights cooled off here in our area. Serve it up with homemade bread or croutons and call it dinner. You won’t be disappointed!

 Coconut Corn Chowder| 60-sec Video

This Coconut Corn Chowder with Leeks is simple and comforting and can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

How to Make Coconut Corn Chowder

It starts with the leeks. Slice them thinly and soak in a bowl of water to remove dirt and sediment. The water will also help steam them a bit, so don’t skip this step.

Remember to keep the leek tops if you plan to make the leek oil.

Strain the leeks and saute them.

Cover the pan for a few minutes to let them soften.

Once tender add the celery, garlic and thyme.

Thinly slice baby potatoes. Slicing them thinly is what helps this soup to made in under 30 minutes. 😉

Add the potatoes and corn to the pot and season with salt and pepper.

Add water and veggie bouillon.  I really like this Better than Bouillon brand in soups, it really seems to add the BEST depth and flavor. You can also use veggie or chicken stock.

Bring to a simmer, and cover until the potatoes get tender, about 8-10 minutes.

Once the potatoes are tender, remove four cups of the veggies from the soup and set aside.

Add the coconut milk to the remaining soup.

Using an immersion blender, puree until smooth.

Basically, you are blending half the soup to thicken it instead of adding flour.  You can also use a blender.

Then pour back the veggies into the pot.

To give a beautiful golden color, add a little turmeric.

It makes the soup “happy” in appearance and you really can’t taste it.

Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

Serve it just like this or with croutons or crusty bread.

Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

If feeling motivated, make the Leek Oil to drizzle over top.

leek oil served over vegan corn chowder

Such a great way to use up those green leek tops!

Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

Give this vegan Coconut Corn Chowder a whirl this week and let us know what you think in the comments below.



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Cozy up with a bowl of this Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! #cornchowder #vegancornchowder #vegansoup

Coconut Corn Chowder with Leeks

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: vegan soup, soup recipes
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan


This Coconut Corn Chowder with Leeks is simple and comforting and can be made in under 30 minutes. Vegan and Gluten-free! Elevate this by making the Leek Oil using the green tops.


Units Scale
  • 12 tablespoon olive oil (or ghee or butter)
  • 2 large leeks, thinly sliced into rings
  • 2 cups celery, diced
  • 4 garlic cloves, rough chopped
  • 3 cups corn (3 ears, or frozen)
  • 3 cups diced baby potatoes, thinly sliced into 1/4 inch thick rounds (about 12 -13 ounces)
  • 3 cups water (see notes)
  • 2 teaspoons Veggie Bouillion – I like Better than Bouillion (0r 23 veggie bouillon cubes)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (or sub 1/4 teaspoon ground white pepper)
  • 2 bay leaves
  • 1 tablespoon fresh thyme (1 1/2 teaspoon dried)
  • 14ounces coconut milk (not lite)
  • 1/2 teaspoon Apple Cider vinegar or lemon juice
  • 1/41/2 teaspoon ground turmeric (to give it a lovely golden color)
  • pinch cayenne (optional)

Leek Oil

  • 4 cups boiling salted water
  • 1 cup leeks tops, packed, sliced
  • 1/2 cup parsley or chives, packed, rough chopped
  • 1 cup light olive oil (or mildly flavored, not bitter, oil)
  • pinch salt


  1. Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.
  2. In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender.  Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.
  3. Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme,  and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low and let simmer until potatoes are tender, 8-10 minutes.
  4. Remove 4 cups of the veggies from the soup  (set aside) and add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender.  This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.
  5. Taste and season with salt and pepper if needed.
  6. Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.
  7. Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It really won’t add a lot of flavor here-  just adds golden pretty color.

Serve with Crusty Bread, or top with croutons and garnish with scallions, chives, or chive oil.

Leek Oil:

Bring 4 cups of water with 1 teaspoon salt to a boil in a medium pot. Once boiling add the leek top and simmer for 60 seconds. Add the parsley or chives to the leeks and blanch 15 more seconds. Pour over a strainer and set this in an ice bath for 5 minutes. Blot the leeks and herbs dry with paper towels. Place in a blender with 1 cup oil, making sure your oil is not bitter or overly flavored. A lighter style olive oil works best here. Blend until smooth, scraping down the sides. You could strain this now, or for even more flavor, let this sit overnight before straining. Strain, season with a pinch of salt and store in a sealed jar or bottle in the fridge. This can also be frozen.


Feel free to use veggie or chicken stock instead of the water and bouillon – but I do really recommend this Veggie Boullion- it has the BEST flavor.

Feel free to add shrimp or pieces of salmon to the soup, after its blended, letting it simmer just briefly to cook through.


  • Serving Size: 1 ⅓ cup
  • Calories: 278
  • Sugar: 7.2 g
  • Sodium: 465.2 mg
  • Fat: 15.7 g
  • Saturated Fat: 11.3 g
  • Carbohydrates: 33.8 g
  • Fiber: 4.6 g
  • Protein: 5.8 g
  • Cholesterol: 0.1 mg

Keywords: corn and leek chowder, vegan chowder, corn chowder, vegan corn chowder, leek and potato chowder, coconut corn chowder

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  1. Our family’s new favorite soup! This is what I chose to make for my vegan-gluten free mother to welcome her home from a long absence abroad. I should mention, she is a fabulous vegan cook, so I wanted to choose the most delicious, comforting soup I could find. This is it!

  2. Just made this for the family. Great flavor. Added Shiitake mushrooms for some additional savory/umami flavor and texture. Think it would be good with the addition of wild rice or salmon also.

  3. For lunch today , we enjoyed the Coconut Corn Chowder with Leeks . I used fresh lemon juice instead of vinegar , and , served the soup with pumpernickel bread . Delicious …thankfully there will be another lunch from the leftovers .

  4. I made this according to the recipe, and it was delicious. Husband suggested adding seafood, and it’s been my go-to seafood chowder recipe since. Love this chowder as a meal with garlic bread and/or a small tossed salad.

  5. Super tasty. My pot wasn’t big enough so I doubled everything while only using 4 cups of water + 1 can of coconut milk. Consistency was perfect like that. FYI the 1x 2x 3x doesn’t work for the coconut milk quantity, it just always says 1 can.

  6. This soup is amazing! I wasn’t sure I would like it because of the coconut milk but you could barely taste any coconut at all. The overall flavor is savory with a tiny bit of sweetness from the corn and coconut milk. The leek oil took it up a notch and I would highly recommend this addition. Speaking of which, I’m making the potato leek soup next to use up the remaining leek oil.

  7. This soup was really good…but it took me about 90 minutes to get this done. CHOPPING!!! Leeks, celery, fresh corn, potatoes, garlic…😰. But we did love it…😘

  8. This is a really easy recipe to follow ( I am a complete rookie ) and the video is most helpful.
    The soup is really delicious with some crusty bread.

  9. Stellar. Period. I was
    cynical about using water and bouillon, (although I do like Better Than Bouillon.) Outstanding Flavor!!! Thank you, you always hit the mark in my book.

  10. I made this soup last week and it was delicious! I did not have leeks but subbed in a vellow onion and sauteed it in some leek oil made earlier. Stil tasted areat.

  11. This was absolutely unique and delish! I’ve been cooking for my vegetarian daughter and your site is fantastic for recipes that satisfy the whole family.

  12. I have just started cooking your dishes 3×3 delish eggplant parmigiana vege shepherds pie and today coconut corn chowder. Highly recommend very impressed

  13. This was delicious. I had to sub evaporated milk (grabbed the wrong can in the store). Still a perfect blend of sweet and spicy, filling. Serve with a crusty baguette!

  14. Every recipe from Feasting at Home is a winner – I’ve probably made about a dozen 🙂 I’ve been searching for a corn chowder like this after tasting something similar in Hawaii and falling in love with it. This recipe almost duplicates the taste exactly and I’m so happy with it! Definitely a good dish to take a friend <3

  15. Excellent flavor and easy to prepare! Opted for a non-vegan recipe and added the chicken “better than bouillon” and also added chicken to the soup at the end.

    The coconut milk adds a very slight coconut flavor, but it’s so much lighter than heavy cream that it was a worthwhile swap!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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