Creamy vegetarian corn chowder with potatoes and corn kernels, topped with green onions and black pepper.
This vegetarian corn chowder is creamy, comforting, and packed with sweet corn and tender potatoes. You get that classic chowder vibe without any meat, and it’s still super satisfying. The little “secret” is blending a small portion of the soup to thicken it naturally—so it tastes rich without needing tons of cream.
Introduction
When you want a cozy soup that feels like a hug, this corn chowder vegetarian style is perfect. It’s sweet and savory, thick but not heavy, and it comes together in one pot. It’s also an easy weeknight dinner with simple ingredients.
The standout trick is building flavor with sautéed veggies, then simmering potatoes until tender. After that, a quick blend makes the broth silky. This vegetarian corn chowder is a reader favorite because it’s creamy, kid-approved, and reheats like a dream.
Why You’ll Love This Corn Chowder
- Ultimate comfort food. Creamy, warm, and cozy in every spoonful.
- Vegetarian and satisfying. Potatoes and corn make it hearty.
- One-pot meal. Easy cleanup and easy cooking.
- Meal prep friendly. Tastes even better the next day.
- Better than takeout. Fresh, sweet corn flavor with a rich, creamy finish.
Ingredients for the Best Corn Chowder Vegetarian
Base Veggies
- Butter (3 tbsp) – Adds richness and helps veggies soften.
- Sub: Olive oil for dairy-free.
- Yellow onion (1, diced) – Sweet base flavor.
- Celery (2 stalks, diced) – Savory depth.
- Carrots (2, diced) – Adds sweetness and color.
- Garlic (3 cloves, minced) – Cozy flavor boost.
Soup Body
- All-purpose flour (3 tbsp) – Thickens the chowder.
- Sub: Use 2 tbsp cornstarch mixed with cold water and add later (gluten-free option).
- Vegetable broth (5 cups, low-sodium) – Main liquid base.
- Potatoes (1 1/2 lb, peeled and diced) – Makes the soup hearty and creamy.
- Sub: Yukon gold potatoes are especially great here.
- Corn kernels (4 cups) – Sweet, juicy corn flavor.
- Sub: Frozen corn works perfectly.
Creamy Finish and Seasoning
- Milk (1 cup) – Creamy but not heavy.
- Sub: Unsweetened oat milk works well.
- Heavy cream (1/3 cup, optional) – Extra richness if you want it.
- Smoked paprika (1/2 tsp) – Adds a cozy smoky note without any meat.
- Dried thyme (1 tsp) – Classic chowder flavor.
- Kosher salt and black pepper – Season to taste.
- Green onions (for topping) – Fresh bite on top.
- Shredded cheddar (optional) – Melty, cozy topping.
How to Make Corn Chowder Vegetarian
- 1. Sauté onion, celery, and carrots in butter over medium heat for 6–8 minutes, until soft. Add garlic and cook 30 seconds until fragrant.
- 2. Stir in flour and cook 1 minute to remove the raw taste. It should look like a thick paste on the veggies.
- 3. Whisk in vegetable broth slowly, scraping up any flour bits, then bring to a gentle simmer.
- 4. Add potatoes, corn, smoked paprika, thyme, and a pinch of salt and pepper. Simmer 12–15 minutes until potatoes are tender.
- 5. Blend for creaminess: scoop out 2 cups of soup and blend until smooth, then stir it back in. If it looks too thick, add a splash more broth or milk until it’s silky.
- 6. Finish by stirring in milk and optional cream. Warm 2–3 minutes over low heat (do not boil hard). Taste and adjust seasoning.
- 7. Serve hot with green onions and optional cheddar on top.
Tips for Perfect Corn Chowder Vegetarian
- Cut potatoes evenly. They’ll cook at the same speed.
- Simmer gently. A gentle simmer keeps the chowder creamy, not broken.
- Blend a little, not all. You want thick broth but still plenty of corn bites.
- Season at the end. Potatoes need salt—taste and adjust.
- Add milk last. It keeps the dairy from tasting cooked.
Variations & Substitutions
- Spicy version: Add a pinch of cayenne or chili flakes.
- Extra veggies: Add diced zucchini or bell pepper with the carrots.
- Dairy-free: Use olive oil and unsweetened oat milk; skip cream and cheese.
- Gluten-free: Skip flour and thicken with cornstarch slurry or blend more potatoes.
- Protein boost: Stir in white beans at the end for a heartier soup.
- Leftover idea: Pour over baked potatoes or serve with a grilled cheese sandwich.
Storing & Reheating
- Fridge: Store up to 4 days in an airtight container.
- Reheat: Warm over low to medium-low heat, stirring often. If it thickens, add a splash of broth or milk.
- Freezing: Freeze up to 2 months. Thaw overnight in the fridge and reheat gently (texture may be slightly softer).
Serving Suggestions & Pairings
- Serve with warm bread or biscuits.
- Pair with a simple green salad for balance.
- Add extra green onions and cracked pepper on top.
- Great for meal prep lunches all week.
Reader Review: “This vegetarian corn chowder was so creamy and flavorful. The little blend trick made it taste like it had been simmering forever!”
Corn Chowder Vegetarian Recipe Card
Prep Time:** 15 minutes
Cook Time:** 25 minutes
Total Time:** 40 minutes
Yield:** 6 servings
Category:** Dinner, Soup
Method:** One Pot
Cuisine:** American
Diet:** Vegetarian, Gluten-Free option
Ingredients
- 3 tbsp butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 5 cups vegetable broth
- 1 1/2 lb potatoes, peeled and diced
- 4 cups corn kernels
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 cup milk
- 1/3 cup heavy cream optional
- Kosher salt and black pepper to taste
- Sliced green onions for topping
- Shredded cheddar optional
Instructions
- 1. Sauté onion, celery, and carrots in butter over medium heat 6–8 minutes. Add garlic 30 seconds.
- 2. Stir in flour and cook 1 minute. Slowly whisk in broth.
- 3. Add potatoes, corn, thyme, paprika, salt, and pepper. Simmer 12–15 minutes until potatoes are tender.
- 4. Blend 2 cups of soup and stir back in.
- 5. Stir in milk and optional cream and warm 2–3 minutes. Serve topped with green onions.
If you make this corn chowder vegetarian style, leave a rating and a comment. Would you add cheddar on top, or keep it simple and dairy-free?