Easy Vegan Corn Chowder
Comfort Dinner Soups & Stews 

Easy Vegan Corn Chowder

Make the most of summer’s bounty with a comforting bowl of tomato-corn chowder.

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This easy vegan corn chowder recipe is filled to the brim with my favorite summer produce. Grating tomatoes will give you the best summer tomato flavor. You’ll love this rich, creamy vegan chowder recipe!

I have fond memories of eating my aunt’s corn chowder in the summer. There’s something about the sweet, creamy bowl of comfort that I just can’t get enough of in the summertime.

This vegan version loads up on fresh corn, potatoes, peppers, white beans, and grated summer tomatoes so you can make the most of summer produce.

How to grate tomatoes

How to grate tomatoes:

But first, you might be wondering: WHY grate tomatoes? Grating tomatoes is a fast way to process those super-ripe, big tomatoes. No need to blanch them to remove the skin first; grating gives you a bowl of perfect tomato purée with no bits of skin in it.

To grate them, simply cut off a tiny sliver of the bottom of the tomato. You want to expose the flesh of the tomato slightly. From there, just start grating along the side of the grater with large holes. Continue on until only the skin of the tomato remains.

This process works great with really big, juicy tomatoes. Dryer tomatoes, like Roma, won’t work as well with this processing method. If you find yourself with big heirloom tomatoes that are about to go bad, this method will be perfect for them.

If you don’t have fresh tomatoes at all, use a small can of crushed tomatoes.

Vegan Corn Chowder Recipe

How to make this easy vegan corn chowder recipe:

This chowder requires some prep, but after that, it’s smooth sailing. Here’s what you do:

  • Step 1: Prep, prep, prep! Grate the tomatoes, cut the corn from the cobs, and chop up all your veggies. Don’t throw away those corn cobs!
  • Step 2: Sauté the onion and peppers until soft.
  • Step 3: Make a roux! Melt plant-based butter and add flour. Cook until it’s fragrant with a nutty aroma.
  • Step 4: Whisk in water or vegetable broth, and then add the corn, tomatoes, potatoes, and beans. Throw in the shorn corn cobs and let it simmer until nice and thick.
  • Step 5: Once the potatoes are fork-tender, you can add a splash of plant-based cream or a small can of coconut milk, but that’s totally optional!

Serve it up with freshly minced parsley, and you’ll be in food heaven.

Looking for more bean recipes? Check my archives!

Easy Vegan Corn Chowder

Easy Vegan Corn Chowder

This easy vegan corn chowder recipe is filled to the brim with my favorite summer produce. Grating tomatoes will give you the best summer tomato flavor. You'll love this rich, creamy vegan chowder recipe!
4 from 3 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 319kcal

Equipment

  • Large pot
  • Box grater

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion, peeled and diced
  • 1 red bell pepper, trimmed, seeded, and diced
  • 1 jalapeño, trimmed, seeded, and minced
  • 2 tablespoons plant-based butter
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne powder, optional
  • 2 tablespoons flour
  • 4 cups water or vegetable stock
  • pounds large, ripe tomatoes, grated on a box grater; or use a 14.5-ounce can crushed tomatoes
  • 2 ears of corn, shucked; cob reserved
  • 2 large russet potatoes, peeled and medium-diced
  • 15- ounce can cannellini beans, drained and rinsed
  • ¼ cup loosely packed parsley, minced
  • ¼ cup plant-based heavy cream or coconut milk, optional
  • Salt and pepper to taste

Instructions

Cook the aromatics:

  • Heat the neutral oil in a large pot over medium heat. Once hot, add the onion, red bell pepper, and jalapeño. Cook, turning occasionally, for 6–7 minutes until the onion softens. Season with salt and pepper.

Make the roux:

  • Melt the butter into the vegetables and add the paprika, garlic powder, and cayenne powder. Cook for 45 seconds until fragrant. Add the flour and stir to coat the vegetables. Cook for 2–3 minutes until the flour takes on a nutty aroma and begins to deepen in color.
  • Add 1 cup of the water or stock and whisk into the flour to form a slurry. Continue adding the water in 1 cup increments, whisking after each addition until all the liquid has been incorporated.

Simmer the chowder:

  • Add the grated tomatoes, corn, diced potatoes, and beans and stir to combine. Taste and add more seasonings if needed. Add the bare corn cobs to the pot and bring the chowder to a boil. Reduce heat and simmer for 30 minutes until the potatoes are fork-tender.

Finish the chowder:

  • Remove the corn cobs. Taste the chowder and season to your preferences. If using, add the plant-based heavy cream and half the minced parsley and stir to combine. Simmer for 5 minutes. Turn off the heat.

To serve:

  • Ladle the chowder into bowls and garnish with the remaining parsley. Enjoy!

Nutrition

Calories: 319kcal | Carbohydrates: 53g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 289mg | Fiber: 9g | Sugar: 6g
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