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!
There 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.
This vegan Corn Chowder recipe 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. If fresh sweet corn is available it gives a lovely boost of 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!
For more chowder recipes try Simple Salmon Chowder and Fresh Corn Chowder with Basil and White Fish.
Table of Contents
Corn Chowder| 60-sec Video
Why You’ll Love Corn Chowder!
- Comforting and Warming: Corn Chowder is a cozy and comforting soup that will warm you up from the inside out. It’s perfect for chilly days or when you’re in need of some comfort food.
- Simple and Quick: This recipe can be made in under 30 minutes, making it a great option for a weeknight dinner. It’s a quick and easy meal that doesn’t compromise on flavor.
- Vegan and Gluten-Free: Whether you follow a vegan or gluten-free diet or simply enjoy plant-based meals, this Corn Chowder is suitable for you. It’s packed with wholesome ingredients and doesn’t contain any animal products or gluten.
- Creamy and Flavorful: The combination of coconut milk and melted leeks creates a creamy and rich broth that’s full of flavor. The corn adds a natural sweetness and the other seasonings like garlic and thyme enhance the overall taste of the soup.
- Versatile and Customizable: While the recipe is delicious as is, you can easily customize it to suit your preferences. Feel free to add diced carrots, red bell pepper, or your favorite protein to make it even heartier and more nutritious.
- Make-Ahead and Freezer Friendly: You can make a batch of Corn Chowder ahead of time and store it in the refrigerator for up to 3 days. It also freezes well, so you can enjoy it at a later time. Just thaw it overnight in the refrigerator before reheating.
Ingredient Notes
- Leeks: Make sure to slice the leeks thinly and soak them in water to remove any dirt and sediment. Use the green tops of the leeks to make optional Leek Oil for drizzling over the chowder!
- Celery: Adds a nice crunch and flavor to the chowder.
- Garlic: Enhances the overall taste of the soup.
- Thyme: Provides an earthy and herby aroma.
- Baby Potatoes: Slice them thinly to ensure quick cooking and a satisfying texture.
- Corn: Use fresh or frozen corn kernels. They add sweetness and succulent texture to the chowder.
- Salt and Pepper: Season the chowder to taste.
- Water and Veggie Bouillon (or Veggie/Chicken Stock): The liquid base of the soup. Veggie bouillon or stock enhances the flavor of the chowder.
- Coconut Milk: Creates a creamy and rich broth. Make sure to use unsweetened coconut milk.
- Turmeric: Adds a beautiful golden color to the chowder without altering the taste.
You can customize this recipe by adding other ingredients like diced carrots, red bell pepper, or protein, to make it even more hearty and nutritious.
How to Make Corn Chowder
Step One– 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.
Step Two– Strain the leeks and saute them in a large pot or dutch oven over medium heat. Cover the pan for a few minutes to let them soften. Once tender add the celery, garlic and thyme.
Step Three– 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.
Step Four– 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 Vegetable Broth or chicken stock.
Bring to a simmer, and cover until the potatoes get tender, about 8-10 minutes.
Step Five– 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 it is a creamy texture.
Basically, you are blending half the soup to thicken it instead of adding flour. You can also use a blender.
Step Six– 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.
Serve with croutons or crusty bread.
CORN CHOWDER FAQS
Yes, you can make the corn chowder ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through.
Yes, you can freeze the corn chowder. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Leave some headspace for expansion. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Yes, you can use regular milk instead of coconut milk if you prefer. Keep in mind that using regular milk will change the flavor and creaminess of the chowder.
Yes, you can add meat or seafood to the corn chowder if you’d like. Diced cooked chicken, bacon, or smoked sausage can be delicious additions. If adding seafood, such as shrimp, scallops, or crab, cook them separately and stir them into the chowder just before serving.
Yes, this corn chowder is already gluten-free. Just make sure to use gluten-free vegetable bouillon or stock.
If you prefer a spicier chowder, you can in a chopped jalapeno or add a pinch of cayenne pepper or red pepper flakes to the soup. Adjust the amount according to your taste preferences.
This corn chowder is dairy-free. Just make sure to use unsweetened coconut milk or another dairy-free milk alternative.
What To Serve With Corn Chowder
Optional leek Oil
Make the Leek Oil and drizzle it over top for flavor and color! Such a great way to use up those green leek tops!
Give this Corn Chowder a whirl this week and let us know what you think in the comments below.
xoxo
More Recipes You May Like
- Halibut with Fresh Corn & Leeks
- Baked Quinoa with Corn, Zucchini, Feta & Fresh Tomato Relish
- Fregola with Corn, Zucchini & Basil
Corn Chowder Recipe
- 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
Description
This Corn Chowder recipe 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.
Ingredients
- 1–2 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 fresh cobs, 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 2–3 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)
- 14–ounces full-fat coconut milk (not lite)
- 1/2 teaspoon Apple Cider vinegar or lemon juice
- 1/4–1/2 teaspoon ground turmeric (to give it a lovely golden color)
- pinch cayenne (optional)
- 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
Instructions
- 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.
- 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.
- 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.
- Remove 4 cups of the veggies from the soup (set aside) 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.
- Taste and season with salt and pepper if needed.
- Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.
- Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It won’t add much flavor here- just adds golden pretty color.
Serve with Crusty Bread, or top with croutons and garnish with scallions, chives, or chive 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.
Equipment
Notes
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.
Nutrition
- 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
I mean… not trying to sound pathetic, but I literally scrape every last drop off the pan! This recipe is so delish!
Ahaha! Love it Liz. 😉
I love to make your recipes, Sylvia. They are delicious, make me smile when I eat, and I always learn something new. This soup was no exception. Delicious. It’s already in my favorite soups file! Made it vegan this evening, added some kale because I happen to think greens go with just about any soup 🙂 I plan to add shrimp tomorrow, and salmon the next day . . . . Next on my list is to make your Chicken Mole.
Love it Deb- glad you are making this your own!
Silvia, my family and I adore all your recipes! I must point out though, that in your coconut corn chowder recipe you recommend Better Than Boullion, and this is not a GF product. We are a celiac household and do our due diligence with every product we buy, but new to the celiac scene folk may not. I’d simply mention this in your notes, as this recipe states it is a GF soup.
Thank you for all the fabulous, incredible and yummy ideas!
Your fan, Evie
Thanks Evie-I did not know that, thanks for pointing it out! Do you have a favorite GF veggie Boullion that you like?
Yes, Edward and sons is very good. Sadly, nothing compares to Better Than Bouillion, which I always used before I went GF. My daughter is celiac so we are extremely careful.
Gottcha, I’ll have to try that one!
I’ve really come to rely on this blog while transitioning to a plant-based diet and this one is certainly going in the rotation. This was outrageously good. And surprisingly easy to prepare. Comforting, nourishing and crave-able all in one.
Thanks so much and happy you enjoying the blog!
This soup is so delicious! Adding it to my “favorites” list. Thank you for such a flavorful, healthy recipe!
Thanks so much Shauna!
What happens if I use Lite Coconut Milk – is it a just a texture/mouth feel difference?
Yes, it would make the soup a little watery?
Hello! Would this be good still frozen and then defrosted? Thank you
Hi Debbie- I havent tried freezing this, my guess is it should be fine?
Delicious! I’m hoping we have good crab season this winter (I live in Northern California) and will add crab to this for special treat!
Sounds divine Beth!
Incredible! So much for planning ahead for the week; I couldn’t stop EATING it!
Delicious! I used leftover corn from your Mexican Street Corn recipe. 😉
My husband loved it!
(my previous comment was for your Everday Kale Slaw, lol. Too many of your recipe tabs up!)
Oooops gotcha! Thanks Joanna!
Hahaha! Great to hear you liked it though Joanna!
I am on a low sodium diet for cardio myopathy. What is the sodium content.
It is listed on the recipe card beneath the recipe and you can always cut the salt back if needed.
what are the short little green strands in the soup, that are in the photos? Looks as thin as bits of dill fronds, or maybe it’s ultra-thin chives?
They are chives, you were right Dawn!
Super delicious as always! My potatoes took a lot longer to be tender, more like 15-20 mins!
I added sliced baguette and provolone cheese and put the whole dutch oven under the broiler for 5 mins at the end!
Thank you Sylvia for responding. I am just making it now, with less corn and a little of canned cream of corn. It will be good.
I’ve made it already twice. It is really good. My family is not too crazy about the corn though. I plan to use the canned cream of corn this time. What do you think?
It may work? May have to adjust seasonings a bit. 🙂
Sylvia, your recipes are just amazing. I made this corn coconut chowder after coming from from vacation, in search of something light, fresh and comforting. Wow, my husband and I have had it three nights in a row! I made some rice to go along with it, and we added salmon one night, and chicken the next. So yummy, but also healthy and satisfying! Loved the addition of tumeric (and we used smoked paprika!) Thanks for another lovely meal!
Wonderful! We loved it.
Thank you.
I made this tonight (with chicken Better than Bouillon) and it was fantastic! My whole family loved it, including the tweens! Can’t wait for leftovers for lunch tomorrow and to try other recipes! Didn’t do the leek oil but didn’t seem to be missing anything.
So delicious – filled with complex flavors and very satisfying!
Thank you this recipe is wonderful! We already have it in regular rotation! I hope it is okay to ask but what else would you serve it with if you wanted to make a the soup the starter.
Thanks! Not sure if you. eat fish- but first thing that came to mind was salmon. 😉
Thank you for the recipe.
We loved it.
Yummy! My 7 and 9 year old boys licked it up after we established that it had corn and potatoes. I sorted the potatoes and some of the corn out before blending it, so that almost all of the celery and leeks were blended and unrecognizable. feastingathome.com is my new favorite food blog. Your directions are very clear, and everything I’ve tried has been delicious. I’m on a hunt for healthy dairy free meals that my kids will actually eat.
Thanks so much!
Wonderful recipe! Made it first for my family and then making for our soup group club to share. I was wondering how long the leek oil will last? Thanks so much. So happy I found your website.
Leek oils last up to one week refrigerated.
This chowder is excellent! I used red, yellow and purple baby potatoes, whose colors were beautiful in the chowder pictures I sent to my friends. I also used a more generous amount of lemon after it was in my bowl, which gave it an extra fresh flavor and a bright edge. The cayenne was also a great touch. I topped it with store-bought garlic and butter croutons. Delicious!
I am making your recipes every day this week! Thank you for them!
Thanks Maria- glad they are working for you!
I’m so glad I made this—the flavours are lovely, especially after a chilly forest walk. I only had light coconut milk so I ended up adding a tablespoon of whole wheat flour. I also added some roasted cremini mushrooms at the very end, and they were great! Next time, I’ll try to get my hands on some chanterelles. 🙂
This was absolutely delightful! Thank you for sharing. My husband said this was the best he’s tasted in a very long time. It was a first for me. Definitely a keeper.
Great to hear! I’m glad he enjoyed it!