Creamy Corn Chowder that’s Gluten-free & can be Vegan/Dairy-free as well. A comforting soup for winer that you need in your fridge & life! Option to make it spicy if you want too. 

Check out the full printable recipe below and let us know if you tried it by tagging @MintPersonalChef

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Happy Eating!

-Chef Julie 

Print Recipe
5 from 3 votes

Creamy Corn Chowder Recipe (Vegan) Recipe

How to make creamy corn chowder. It's gluten-free and can be Vegan/dairy-free too!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Diet: Vegan
Keyword: soup, vegan
Servings: 4 People
Calories: 229kcal

Special Equipment

  • Medium-large Pot
  • Blender
  • Whisk
  • Knife and cutting board
  • Small prep bowls


  • 2-3 T Olive oil (or other neutral-flavored oil)
  • 1/2 C Onion small diced
  • 4-5 Each Garlic cloves minced
  • ½ C Red bell pepper small diced (or pepper of choice)
  • ½   C Celery
  • C Yukon gold potatoes (about 5-6 each)
  • 3-4 Each Ears of corn (about 1.5-2 cups) Use canned or frozen if desired
  • 1 Cup Coconut milk/ Non-dairy creamer OR real cream (if not vegan)
  • To Taste Salt and pepper
  • 1 Tsp Dried oregano
  • 32 Ounces Vegetable broth (about 4 Cups)
  • ¼-½ Each Jalapeno or serrano (if desired to add a little spiciness)
  • Fresh Chives or scallions To garnish if desired


  • Start by chopping up the onions, garlic, bell pepper, celery, potatoes and corn. Set aside in separate bowls.
  • Turn burner on medium-high heat. In a medium-large pot, saute the onions for a few minutes.  Season with salt and pepper.
  • Add in the corn, bell pepper and celery to the pot (Add spicy pepper here if using). Stir occasionally until translucent and starting to brown slightly.
  • Add in the garlic and potatoes the last 2-3 minutes. Adjust seasonings
  • Immediately add the vegetable broth and bring up to a boil, then turn down to a simmer.  Simmer for about 15-20 minutes until the potatoes are tender and soften.
  • Turn off the heat. Pour a couple cups of the soup along with the cream  into a blender and let cool slightly.
  • Puree until smooth, then stir back into the soup. Repeat step six if you like a more creamy/smooth soup, otherwise if you like it on the chunkier side then move on to finishing.
  • Taste and adjust seasonings if needed. Serve hot and enjoy a bowl right away!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


  • When ready to package into containers, split it up among a few containers first and let cool significantly before putting it away in the fridge. (about 20-30 minutes or so) 
  • Keep in the refrigerator for up to 1 week or freeze to last up to 3 months.


Serving: 5g | Calories: 229kcal