Vegan Crockpot Corn Chowder: Easy, Creamy, and Delicious

Nothing is better than a piping hot bowl of soup on a cold winter day. This creamy chowder definitely hits the spot. Made with sweet corn, chunks of potato, and creamy coconut milk, this easy vegan crockpot corn chowder is amazingly delicious and simple to make. Your guests will be asking for the recipe!

Why You’ll Love It

First, this soup is delicious! Sweet corn, coconut milk, and thyme combine to make a chowder that’s savoury with a hint of sweetness. The coconut milk gives the soup a rich creaminess that’s satisfying and comforting without imparting a strong coconut flavour.

Satisfying

This soup is delicious and filling. The potatoes, corn, and coconut milk make it thick and rich, keeping you full for hours. Paired with a slice or two of sourdough spelt bread, this chowder makes a great lunch on particularly cold days.

Healthy

Made with all plant-based ingredients, this soup is cholesterol-free and a good source of fibre.

Corn provides fibre as well as vitamins and minerals such as folate and magnesium. It is also excellent for gut health as it contains resistant starch that feeds beneficial gut bacteria.

Potatoes are rich in certain nutrients which are important for maintaining good health. For instance, they are high in potassium which promotes healthy blood pressure levels. A good source of vitamin C, potatoes boost immunity and skin health. Lastly, potatoes are rich in complex carbohydrates which are important for providing energy for mental and physical activity.

Coconut milk is substituted for heavy cream in this recipe, and it provides several health benefits. For instance, coconut milk contains B vitamins, vitamin E, and minerals like iron, zinc, potassium, and magnesium, needed for energy production, skin health, heart health and immune function.

Coconut milk is also a good source of lauric acid, a medium-chain fatty acid known to increase HDL (good cholesterol), supporting cardiovascular health. Lauric acid also helps balance the gut microbiome by reducing harmful microbes such as certain bacteria, fungi, and viruses. This contributes to a healthier digestive environment, allowing beneficial bacteria to thrive. A healthy gut is essential for a strong immune system as much of the body’s immune system response originates in the gut. By promoting microbial balance, lauric acid may also support nutrient absorption and reduce inflammation, both of which are essential for overall health and immunity.

Easy to Make

One of my favourite things about this soup is how easy it is to make. It’s as straightforward as dicing and adding the potatoes, corn, broth, and seasonings to the crockpot. After the cooking time, add the coconut milk, plant-based butter, and salt. That’s it!

Because it takes mere minutes to prep, it’s a great option for an easy weeknight meal. Simply prep and add your ingredients to the crockpot in the morning, set it to low, and supper is ready in 5 minutes once you’re home!

Tools Needed

• Crockpot (slow cooker)
• Chef’s knife (or any sharp knife)
• Cutting board
• Liquid measuring cup
• Dry measuring cups
• Measuring spoons

Ingredients

• Frozen corn – peaches and cream is my favourite.
• Potatoes – I like yellow for this recipe
• Flour – use cornstarch or potato starch for gluten-free options
• Thyme – ground
• Garlic powder
• Onion powder
• Vegetable broth – I mix water with Chick’n-style seasoning
• Plant-based butter
• Coconut milk – canned or carton
• Salt
• Fresh thyme – for garnish

How to Make Cozy Vegan Corn Chowder

Begin by washing and dicing the potatoes. No need to peel them as the peel generally contains 2 – 3 times more iron than the flesh.

Add the frozen corn and potatoes to the crockpot and toss in the flour (or starch).

Measure out the thyme, garlic powder, onion powder, and broth in the crockpot.

Give it a good stir and then cover and set the crockpot to low (ready in 7 hours) or high (ready in about 4 hours).

Once the cooking time has completed and the potatoes are soft, stir in plant-based butter and coconut milk.

Stir in salt to taste and serve with a little fresh thyme.

Notes

• Frozen, fresh, or canned corn all work well in this recipe.
• For a creamier chowder, use an immersion blender to partially blend the soup before serving.
• Adjust the seasonings after cooking according to your preference.
• Oat milk can be substituted for coconut milk if it’s not available.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Vegetables such as diced carrots, celery, or zucchini can be added for extra flavour and nutrition.