Vegan Corn Chowder

Creamy oatmilk is blended with sweet corn and three types of peppers in this vegan corn chowder soup.

(This post is sponsored by Silk® but the thoughts and opinions expressed are my own.)

It’s no secret I love oat milk in savory vegan dishes that traditionally call for milk or cream. 

Lately, I’ve been using Silk® Oat Yeah™ Oatmilk as a base for spicy corn chowder soup. It works equally well as a side dish or (with a few spoonfuls of black beans) a satisfying vegan meal all on its own.

This plant-based rendition of corn chowder is ultra creamy and full of sweet and spicy flavors from the corn and peppers—it may be dairy-free, but you won’t feel like anything is missing.

How to Make Vegan Corn Chowder:

You’ll need a big soup pot and a blender to make this recipe. 

To start, sauté diced onion in oil, and then add in the garlic, corn, and spices. Once the corn is cooked, stir in the peppers. 

Next, pour in the oatmilk and simmer over low heat for about 20 minutes. This allows all of the flavors in the pot to meld together—an essential step for a good soup. 

After everything has been simmering for a bit and you can taste all the flavors in each spoonful, turn off the heat. 

You could stop here (especially if you don’t have a blender), but pureeing about two-thirds of the soup will give you that thick and creamy chowder texture we’re after. 

Pureeing warm soups in a blender isn’t too tricky, but you’ll want to take some extra precautions to prevent a potentially scalding hot overflow. 

Don’t fill the blender container more than halfway and double-check that the lid is tightly secured before you start blending. Puree soup in batches if needed to prevent spills. 

Once blended, pour the soup back into the pot and stir until it’s mixed evenly with the unblended portion. Then, ladle it into bowls and serve with your favorite toppings. I like black beans, avocado, jalapeño peppers, red onion, tomato or salsa, cilantro, green onions, and lime wedges. (I like my toppings. Feel free to pick just one or two!)

Why is oat milk the best choice for this recipe?

Oatmilk’s creamy texture and neutral flavor profile make it perfect for replacing dairy products in savory vegan dishes. I also love supporting Silk in particular, because as a part of Danone North America, they have B Corp™status, which means they’re committed to sustainability and making a positive impact. 

Is frozen corn okay?

Yes! You can use fresh or frozen corn kernels to make this recipe. I especially recommend frozen corn during the winter and spring months, when fresh isn’t in season or available.

Is this recipe spicy? How can I make a milder version?

There are natural variations in the spiciness of Poblano and Jalapeño peppers, but you’ll probably find that this vegan corn chowder brings some heat. 

I love it, but if you’re looking for a milder flavor, just use a spoon to scrape out the seeds and ribs of the peppers before you dice and add them to the pot. You can also omit the Poblano and jalapeño peppers completely you’re not at all into the spice.

How can I make this Vegan Corn Chowder more filling?

I usually eat soup as a meal (instead of just as a side dish), so I’m always looking for ways to bulk it up with extra fiber and protein. 

In this case, I like to top off a bowl of corn chowder with black beans. They add a little extra flavor and texture but I especially love that beans help me feel more energized and satisfied after the meal.

5 More Plant-Forward Soups to Try:

• Cauliflower Curry Soup 
• Tomato Barley Soup with Roasted Chickpeas
• Coconut Noodle Soup
• Root Vegetable Irish Stout Stew
• Freezer-Friendly Taco Soup

📖 Recipe

Vegan Corn Chowder

Creamy oatmilk is blended with sweet corn and three types of peppers in this plant-based take on chowder soup.

5 from 4 votes

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Course: dinner, lunch, Side Dish, Soup

Cuisine: vegan

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Author: Stephanie McKercher, RDN

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.

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