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Creamy Vegan Corn Chowder

Crazy Vegan Kitchen
A quick, simple and healthy soup made with corn, potatoes, celery and red pepper.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main
Servings 4


  • 1 tablespoon Olive Oil
  • 1 Yellow Onion diced
  • 1 Red Pepper diced
  • 2 sticks of Celery diced
  • 1 medium Potato peeled and diced
  • 3 tablespoons Flour
  • 1 cup Soy/Almond/Oat Milk
  • 2 cups Vegetable Broth
  • 1 teaspoon Celery Salt
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Parsley
  • 4 ears of Corn shucked
  • 1 teaspoon Apple Cider Vinegar
  • Salt/Pepper to taste
  • Chopped Green Onion for garnish
  • Cilantro for garnish
  • Extra bits of Corn and Red Pepper for garnish


  • In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
  • Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
  • Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
  • Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
  • Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
  • Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.
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