Vegan Corn Chowder with Quinoa (2024)

By Anjali Shah on February 20, 2021 · Last Updated on July 1, 2022

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Vegan Corn Chowder will keep you warm on a chilly day with all its comforting and delicious flavors. This lightened up version is hearty and filling without being too heavy and overwhelming.It’s super creamy and ready in just 30 minutes!

This vegan corn chowder is a soup that I could eat all year long. It doesn’t have to be a cold, dreary day for me to crave all the incredible flavors and ingredients. The sweetness from the corn, the heartiness from the potato, and the freshness from the lime, cilantro, and bell pepper always keep me coming back for more.

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My whole family is more than happy to eat a bowl whenever I make it for dinner. Next time you are heading to a potluck or inviting friends or family over for dinner, I recommend making a batch of this vegan corn chowder. No one will believe it’s dairy-free. Everyone will devour it and rave about how wonderful it is!

How To Make the Most Comforting Vegan Corn Chowder

Tools and Equipment You’ll Need

• Medium Sized Pot
• Immersion Blender
• Measuring Cups & Spoons
• Chopping Knife
• Cutting Board
• Set of Mixing Bowls
• Ladle

Recipe Ingredients and Notes

• Quinoa: Any type of quinoa will do! This adds bulk and a texture to the soup that makes it even more hearty and satisfying.
• Corn: Because you can’t have a creamy corn chowder without corn!
• Potato: A secret ingredient for adding creaminess (once the soup is blended) without cream in this vegan corn chowder.
• Unsweetened Soymilk: Any unsweetened plant milk will do. Coconut milk would be a great substitute as well. This is a healthier and vegan friendly replacement for heavy cream.
• Red Bell Pepper: For color and flavor
• Shallots or Onions: Gives the broth a depth of flavor
• Spices: You’ll need cumin seeds, cumin powder, crushed red pepper, salt and black pepper.
• Vegetable Broth: An essential for any soup! Low sodium is best here.
• Garnishes: I used cilantro and lime wedges for a pop of color and flavor.

What Is The Secret To Making This Vegan Corn Chowder Creamy with No Cream?

There are 3 ways we get a rich creamy consistency in this corn chowder without needing any cream at all! They are:

1. Unsweetened plain soymilk (or any plant milk)
2. Potatoes
3. Broth

Each of these ingredients adds a different type of creaminess to this corn chowder. Once they are cooked down and blended together, you’ll end up with a thick and creamy soup! You definitely need either an Immersion Blender or any high powered blender to make sure your soup is completely pureed to get that creamy consistency too.

Step by Step Instructions

Step 1:Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.

Step 2:Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent.

Step 3:Add broth and soymilk and bring to a boil.Stir in quinoa mixture and all spices (cumin powder through black pepper). Reduce heat to medium-low, cover and simmer 10 minutes.

Step 4:Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.Remove from heat; stir in chopped cilantro.

Step 5:Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).

What Makes This Vegan Corn Chowder Healthy?

• Nutrients: Potassium, vitamin C, folate, iron, vitamin A, copper, and vitamin B6 are just a few of the nutrients in this incredible vegan corn chowder.
• Low Calories: Each batch of corn chowder makes six servings! Each serving has only 253 calories to keep you satisfied and content until your next meal.
• Protein and Fiber: Two important nutrients you need are protein and fiber. Enjoy a hot bowl of chowder and get 8 grams of protein as well as 5 grams of fiber per serving.

Recipe FAQs

How to Store and Keep

Once the vegan corn chowder has cooled completely, place it in an airtight container.

To Refrigerate: The leftovers will last in the fridge for 4-5 days as long as it’s kept airtight.

To Freeze: Pour the chowder in a freezer bag and remove any excess air. Then lay flat in the freezer for 2-3 hours or until frozen. Then you can move the bag to allow more space in the freezer. You can also pour the chowder in a freezer-safe container with an airtight lid.

To Reheat: Allow the leftover vegan corn chowder to thaw in the fridge. Then warm it in a saucepan over medium heat or in the microwave for 1-2 minutes or until hot. Stir frequently when reheating, so it warms evenly.

Top Tips For Making This Easy Vegan Corn Chowder Recipe

• Be sure to stir the quinoa and cumin seeds constantly. Otherwise, they will burn and stick to the bottom of the pan. If that happens, start over, so the soup doesn’t lose it’s incredible flavor and taste burnt.
• For a slightly different texture, try blending only half of the soup and leaving the rest chunky.
• Don’t forget to garnish! Fresh corn kernels, cilantro, lime wedges, green onions, or even some diced tomato would all taste great on top of this soup.

Check Out These Other Comforting Soup Recipes!

• Carrot Ginger Soup
• Pumpkin and Sweet Potato Soup
• Asparagus and Leek Soup with Herbed Goat Cheese
• The Best Instant Pot Vegetarian Chili
• Lebanese Lentil Soup with Spinach
• Vegetarian Stew Recipes

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