Creamy Vegan Corn Chowder with Oat Milk
This vegan corn chowder is cozy, creamy, and surprisingly easy to make with oat milk and summer vegetables. Inspired by classic chowder flavors but completely dairy-free, this plant-based version blends sweet corn with bold spices and three types of peppers for a satisfying soup that's delicious any time of year. Whether you're craving something comforting or looking for a new way to enjoy seasonal produce, this creamy oat milk soup delivers flavor and nourishment in every spoonful.
(This post is sponsored by Silk®.)
If you've ever wondered whether you can use oat milk in soup, this creamy corn chowder proves that you absolutely can. Oat milk's naturally mild flavor and creamy consistency make it a great non-dairy option for chowders and blended vegetable soups. In this recipe, oat milk balances the sweetness of fresh corn and brings a silky texture to the blended broth.
This chowder starts with sautéed onion and garlic, then layers in smoky spices and tender corn. Diced bell pepper, poblano, and jalapeño add depth and a touch of heat. Blending a portion of the soup thickens the base while leaving some texture for a hearty, rustic feel.
Top each bowl with black beans, avocado, tomato, or a squeeze of lime for an extra boost of plant-based flavor and protein. This soup is satisfying on its own or served alongside cornbread or a green salad. You might also enjoy it with a dollop of vegan yogurt alternative or a side of Vegetarian Bean Quesadilla for a full meal.
Looking for more plant-based soup recipes? Try my Meal Prep Rice Noodle Soup, Vegan Lasagna Soup, or Easy Vegetarian Taco Soup with Rice and Beans.
Ingredients
To make this vegan corn chowder, you'll need grapeseed oil (or your preferred cooking oil), diced red onion, chopped garlic, and plenty of fresh or frozen corn kernels. The soup is seasoned with cumin, smoked paprika, mild chili powder, and salt. For vegetables, you'll add diced red bell pepper, poblano pepper (optional for a deeper flavor), and jalapeño (optional for heat). The base of this soup is unsweetened oat milk, such as Silk® Oat Yeah™.
Substitutions
- Corn: Frozen or canned corn (drained) works just as well as fresh if out of season
- Peppers: Skip the jalapeño for a milder version or substitute bell pepper for poblano if preferred.
- Oat milk: Any unsweetened, unflavored plant milk (like almond or soy) can be used in place of oat milk, though oat milk offers the creamiest texture.
- Oil: Use olive oil or avocado oil instead of grapeseed oil if preferred.
- Beans: Pinto beans or kidney beans can be used in place of black beans for topping.
FAQ
Unsweetened oat milk is one of the best non-dairy options for chowder because it has a neutral flavor and naturally creamy texture. Other good choices include unsweetened cashew milk and soy milk. Avoid sweetened or flavored varieties, which can affect the final taste of savory soups.
Traditional chowders typically include a creamy base (often milk or cream), hearty vegetables or seafood, and a thickening component like blended potatoes or flour. This vegan chowder skips dairy but still checks the boxes with a creamy oat milk base, sweet corn and peppers, and a partially blended texture that gives it a rich, hearty feel.
Yes, oat milk works well in place of dairy milk in most soup recipes. It provides a similar consistency without the need for cream or butter, making it a great choice for vegan and dairy-free soups like this corn chowder.
Unsweetened oat milk is generally stable and doesn't curdle easily when heated, especially compared to other plant milks like almond. For best results, avoid boiling it rapidly and choose a variety without added sugar or flavorings.
Want even more Plant-Based meal inspiration?
If you're looking for more ideas beyond this corn chowder, I've put together a free list of 100+ nourishing meal and snack ideas to make planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Creamy Vegan Corn Chowder with Oat Milk
Equipment
- blender
Ingredients
Soup:
- 2 tablespoons grapeseed oil or oil of choice as needed
- ½ cup diced red onion
- 4 cloves garlic, chopped
- 2 ¾ cups corn kernels (4 ears)
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (mild)
- Salt
- 1 red bell pepper, diced
- 1 Poblano pepper, diced (optional)
- 1 jalapeño pepper, diced (optional)
- 4 cups Silk® Oat Yeah™ Oatmilk
Optional for serving:
- Black beans (cooked)
- Sliced avocado
- Sliced jalapeño peppers
- Minced red onion
- Diced tomato or salsa
- Cilantro
- Chopped green onions
- Lime wedges
Instructions
- Pour in enough oil to fully coat the bottom of a large pot over medium-high heat. Stir in red onion and cook 5 minutes, or until translucent.
- Stir in garlic, corn, cumin, smoked paprika, chili powder, and salt. Cook 5 minutes, or until the corn is tender.
- Stir in red bell pepper, Poblano pepper (if using), and jalapeño pepper (if using), and cook 3 additional minutes, or until the peppers are softened.
- Stir in Silk® Oat Yeah Oatmilk, increase the heat to high, and cook until the mixture begins to boil. Reduce the heat to low and cook 20 minutes, stirring occasionally. Turn off the heat.
- Carefully ladle or pour two-thirds of the soup into blender container. (Divide into batches if needed to prevent overflowing. Don't fill the container more than halfway when blending hot foods.) Cover and blend on high 1 minute, or until the soup is creamy and desired consistency is reached. Pour the blended soup back into the pot and stir until it is mixed evenly with the unblended portion.
- Ladle soup into bowls and serve with black beans, avocado, jalapeño peppers, red onion, tomato or salsa, cilantro, green onions, and lime wedges if desired.
Notes
- Storage: Allow the chowder to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. Stir well, as some separation may occur.
Just love a good chowder—especially one like this with a perfect hint of spice. I’ve got everything in the pantry I need!!
Yay! I love when you can cook without making another trip to the store!
This sounds so delicious! I love the idea of using oat milk in the chowder! I can't wait to give this recipe a try!!
It's so creamy! Let me know what you think after you try it. 🙂
Great post 😄
Thank you!
I'm a huge fan of corn chowder. Will definitely be making this as a great meatless dinner idea! Thanks for sharing 🙂
Thanks, Abbey! Hope you enjoy it!