This Vegan Cauliflower Corn Chowder is a creamy, flavorful plant-based soup, perfect for a cozy meal. Roasted cauliflower adds richness, while roasted corn and spices create a delicious depth of flavor. Dairy-free, gluten-free, and ready in under an hour, it’s a wholesome, satisfying meal for any night of the week.
Traditional corn chowder is usually made with heavy cream and bacon, but it can be adapted for a healthy plant-based corn chowder by using a can of coconut milk.
Instead of many vegan corn chowder recipes that add potatoes, I add cauliflower. It adds a great texture without the need for dairy. When roasted and partially blended, cauliflower creates a nice base that enhances the chowder’s richness while keeping it light and nutritious. It’s also neutral in flavor, so it absorbs the spices and seasonings beautifully, complementing the sweetness of the corn.
For other great recipes using corn, try Vegan Corn Casserole and Vegan Cornbread.
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Ingredients
Here is what you'll need to make a healthy vegan corn chowder. See the recipe card for more details.
Ingredient Notes
- Fresh or frozen sweet corn kernels - Frozen fire-roasted corn is great in this recipe but you can use regular frozen or canned too.
- Vegetable broth - I highly recommend using the concentrated vegetable base for the best flavor. Add a spoonful to the four cups of water recommended in this recipe.
- Coconut milk - you can use coconut cream for a thicker, creamier soup, but the soup will be higher in calories and fat for those watching their intake. It will also have a slightly noticeable coconut flavor. You can use oat or almond milk for an even lower-calorie soup. Do not use the coconut milk from the carton. It is too thin.
- Vegan Parmesan - I recommend shredding the parmesan from a wedge of Violife. It's by far my favorite vegan parm.
How To Make Vegan Cauliflower Corn Chowder
Time to roll up your sleeves—see how it’s done! See the recipe card for details.
Step 1: Preheat the oven to 400°F. Drizzle cauliflower florets with olive oil on a baking sheet and roast for 30 minutes until golden and tender.
Step 2: Heat olive oil in a pot over medium heat. Add onion, carrot, and celery, and cook until softened. Then add garlic, salt, and thyme, and cook until fragrant.
Step 3: Add roasted cauliflower, broth, and bay leaf. Bring to a boil, reduce heat, and simmer for 15 minutes.
Step 4: Remove the bay leaf. Add the corn and purée part of the soup with an immersion blender, leaving some chunks for texture, or blend half in a blender and return to the pot.
Step 5: Stir in plant-based milk and vegan Parmesan. Simmer for 5 minutes until warmed through.
Step 6: Taste, adjust seasoning, and garnish with parsley, vegan Parmesan, and vegan bacon bits. Serve hot.
Tips and Variations
- I love to add summer squash to this dish for variety. Just sauté when you add the onions and veggies to this recipe.
- You can also add 2-3 diced potatoes and saute with the aromatics. Use a starchy potato like Yukon Gold. Allow time to simmer the soup a bit longer.
- Add heat to the soup with cayenne pepper or adding chopped jalapeño or red pepper flakes.
- For a creamier soup, use coconut cream, but watch for more calories and fat.
Serving Suggestions
- Crusty bread: Serve some warm, crusty bread on the side to soak up the creamy chowder.
- Salad: A fresh salad with mixed greens, cherry tomatoes, cucumber, avocado, a Classic French Salad Dressing would provide a nice contrast to the soup. Or try a vegan Caesar salad or Greek salad.
- Grilled cheese sandwich: A classic cheese sandwich would complement the corn chowder nicely. Try using sourdough bread and vegan cheddar cheese for a delicious meal.
- Biscuits: Easy Vegan Biscuits are another great serving option with corn chowder. They're perfect for dipping and sopping up the soup.
- Roasted vegetables: Roasted vegetables on the side, like Roasted Brussels Sprouts with Vegan Parmesan, carrots, or asparagus, would add texture and flavor to the meal.
- Top with crispy vegan bacon bits: Sprinkle some crispy vegan bacon bits or store-bought vegan bacon on top of the chowder for added flavor and texture.
- Serve with crackers: For a crunchy element, serve the chowder with oyster or saltine crackers on the side.
FAQS
Yes, you can make corn chowder ahead of time and store it in the refrigerator for up to 3-4 days. To reheat, warm it on the stove or in the microwave.
Just let it cool down to room temperature and transfer it to a freezer-safe container. It will stay in the freezer for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight and reheat it on the stovetop.
More Delicious Vegan Soups and Stews
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this vegan cauliflower corn chowder. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Cauliflower Corn Chowder
- Total Time: 60 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
This Vegan Cauliflower Corn Chowder is a creamy, flavorful plant-based soup, perfect for a cozy meal. Roasted cauliflower adds richness, while roasted corn and spices create a delicious depth of flavor. Dairy-free, gluten-free, and ready in under an hour, it’s a wholesome, satisfying meal for any night of the week.
Ingredients
- 1 large head cauliflower, cut into florets (approximately 5 cups)
- 3 tablespoons olive oil, divided
- 1 cup of diced carrot
- ½ cup diced celery
- 2 teaspoons minced garlic or 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 bay leaf
- 1 can of coconut milk
- 2 cups frozen roasted corn
- ⅓ cup shredded vegan Parmesan cheese, plus additional for garnish
- fresh ground black pepper, to taste
Instructions
- Preheat and Roast Cauliflower: Preheat the oven to 400°F. Place cauliflower florets on a rimmed baking sheet and drizzle with 1- 2 tablespoons of olive oil. Roast for 30 minutes, until fork-tender and golden brown.
- Sauté Vegetables: In a large pot, heat 1-2 tablespoons of olive oil over medium heat. Add diced onion, carrot, and celery. Cook for several minutes, stirring often, until softened. Add minced garlic, salt, and thyme, cooking just until the garlic is fragrant.
- Add Cauliflower and Broth: Add the roasted cauliflower, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat to low. Tuck the bay leaf into the soup, cover, and simmer for 15 minutes.
- Blend the Soup: Add the corn and remove the bay leaf. Use an immersion blender to purée part of the soup, leaving some cauliflower chunks for texture. Alternatively, transfer about ½ of the soup to a blender, purée until smooth, and return to the pot.
- Add Milk and Parmesan: Stir in plant-based milk and vegan Parmesan. Simmer, stirring occasionally, for about 5 minutes until the milk and corn are warmed through.
- Season and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley, extra vegan Parmesan cheese, and vegan bacon bits, and serve hot.
Equipment
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Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt.
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Buy Now → Notes
Nutrition facts are only estimates. For more accurate estimations, use a nutrition calculator like Cronometer or My Fitness Pal.
Add diced potatoes to the soup for an even more robust meal. Add them with the aromatics to saute and then add more time to simmer to fully cook them.
Optional: Leave out about ¼ cup of the roasted corn and add it after you puree for more corn chunks in the soup.
Use oat or soy milk for an even lower-calorie and fat soup. Or use unsweetened oat creamer for a delicious consistency.
There is no need to defrost the frozen roasted corn. You can also use regular frozen corn or canned corn for a slightly different flavor profile.
I recommend using the parmesan wedge from Violife for the best flavor.
I also recommend using Better Than Bouillon vegetable base paste for the veggie broth. Just add a spoonful of the paste and 4 cups of water when the recipe calls for veggie broth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 5
- Sodium: 699
- Fat: 6
- Saturated Fat: 0.1
- Carbohydrates: 26
- Fiber: 3
- Protein: 4
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