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

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)
  • 14-ounce can 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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Recipe rating


  1. I mean… not trying to sound pathetic, but I literally scrape every last drop off the pan! This recipe is so delish!

  2. 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.

  3. 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

    1. Thanks Evie-I did not know that, thanks for pointing it out! Do you have a favorite GF veggie Boullion that you like?

      1. 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.

  4. 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.

  5. This soup is so delicious! Adding it to my “favorites” list. Thank you for such a flavorful, healthy recipe!

  6. 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!

    1. 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!)

    1. It is listed on the recipe card beneath the recipe and you can always cut the salt back if needed.

  7. 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?

  8. 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!

  9. 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.

  10. 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?

  11. 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!

  12. 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.

  13. 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.

  14. 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. 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.

  15. 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.

  16. 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!

  17. 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. 🙂

  18. 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.

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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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