Okay, I know I’ve been going a little overboard with the soups lately, but I can’t help myself. I am the goddamn soup queen! Yes, I’ve given myself this title. Soup is honestly incredible, and this vegan corn chowder doesn’t fall short. The chipotle flavor in it is what ups the game. It’s easy to make, dairy-free but creamy, and loaded with flavor.

You can whip up this Easy Chipotle Vegan Corn Chowder in 45 minutes! The thing about soup that people often don’t mention is that if it’s made in under 30 minutes, it likely hasn’t achieved the perfect balance of flavors that’s so crucial to an amazing, flavorful soup. So, 45 minutes is key to taking this soup (or any soup) to the next level. Pop the lid on, simmer, and let those ingredients do their thing.

❤️ Why You’ll Love This Easy Chipotle Vegan Corn Chowder

• Quick: You can whip up this yummy soup in less than an hour.
• Creamy: It’s super creamy, but completely dairy-free.
• Family-Friendly: Perfect for the whole family – vegans and meat-eaters alike.

🍲 Ingredients

Fresh Corn – Use fresh corn if you can; this will be helpful in achieving that buttery, starchy flavour that makes chowder so special. Fresh corn kernels release natural starches that help thicken the soup naturally while providing sweet bursts of flavor in every spoonful. The corn is truly the star of this show, so don’t skimp on quality.

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Chipotle Peppers – The chipotle flavour is what ups the game in this chowder. These smoked jalapeños bring heat, depth, and an irresistible smoky flavor that transforms ordinary corn chowder into something extraordinary. They add complexity without overwhelming the sweet corn, creating the perfect balance of comfort and excitement.

👩‍🍳 How to Make Easy Chipotle Vegan Corn Chowder

1. Preheat a large pot on medium-high heat for 30 seconds before adding olive oil.  Let the olive oil heat till the oil develops swirls, then add your onion and garlic to the pot.  Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden.
2. Now add your salt, pepper and green onions to the pot and stir till combined, cook for around 1 minute.
3. Now, toss in your potatoes and cook for 2-3 minutes.  Throw in your stock paste and nutritional yeast, stir till all the potatoes are well coated.
4. Cook for a few more minutes before adding your sausage and lemon.  Using your wooden spoon, break apart the sausage and stir around to incorporate into the potatoes.  Let everything get golden before adding the almond milk and fresh thyme. Stir well and cook for 5 minutes on low heat.
5. Now add your corn and water or vegetable stock,  stir the soup mixture well and increase heat to high to bring mixture to a boil, once boiling reduce heat to low and simmer mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test).
6. Remove thyme sprigs before serving.  I suggest serving this beauty hot (not too hot)! It needs no additions as it’s just that perfect on its own.

🪄 Tips and Tricks

• Patience: Take time to properly sauté your aromatics – this builds the flavor foundation for the entire soup.
• Corn: If using fresh corn, save the cobs to simmer in your broth for extra corn flavor.
• Consistency: For thicker chowder, blend 1-2 cups and stir back in. For thinner, add more broth gradually.
• Heat Level: Start with less chipotle and add more to taste – you can always add heat, but can’t take it away.

🗒 Variations

• Corn: Frozen corn is a suitable alternative if fresh corn isn’t available, although fresh corn offers the best flavor and texture.
• Sausage: Any spicy vegan sausage works, or use smoked paprika and extra chipotle for that smoky flavor.
• Cream Base: Coconut milk, cashew cream, or any unsweetened plant milk creates the creamy texture.
• Heat Adjustments: For milder soup, reduce chipotle or substitute with regular bell peppers and smoked paprika.

🗒 Best served with

• Quick and Easy Focaccia Bread
• Grilled Steak Sandwich
• Spring Salad with Baked Goat Cheese
• Vegan Olive Salsa

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 5 days. This chowder also freezes well for up to three months – simply thaw it overnight in the fridge before gently reheating on the stovetop.

🤔 Common Questions

Easy Chipotle Vegan Corn Chowder

5 from 15 votes

🌽 Self-proclaimed soup queen strikes again! This easy chipotle vegan corn chowder is creamy, smoky, and ready in 45 minutes. Dairy-free but nobody will ever know!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine Vegan

Servings 4

Ingredients

  

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• 2 tbsp. olive oil
• 1 medium-large sweet white onion fine-medium chop
• 4 clove garlic finely chopped
• season to taste
• 1/2 cup green onion roughly chopped
• 2 cups baby potatoes halved
• 2 tbsp. vegan stock paste optional
• 2 heaped tbsp. nutritional yeast
• 1 package Field Roast Mexican Chipotle Sausage roughly chop with a cooking spoon
• 2 tbsp. lemon juice
• 2 cups almond milk
• 2 sprigs of fresh thyme
• 2 cups fresh corn
• 2 cups water or vegetable stock – do not use vegetable stock if using stock paste

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Instructions

 

• Preheat a large pot on medium-high heat for 30 seconds before adding olive oil.  Let the olive oil heat till the oil develops swirls, then add your onion and garlic to the pot.  Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden.
• Now add your salt, pepper and green onions to the pot and stir till combined, cook for around 1 minute.
• Now, toss in your potatoes and cook for 2-3 minutes.  Throw in your stock paste and nutritional yeast, stir till all the potatoes are well coated.
• Cook for a few more minutes before adding your sausage and lemon.  Using your wooden spoon, break apart the sausage and stir around to incorporate into the potatoes.  Let everything get golden before adding the almond milk and fresh thyme. Stir well and cook for 5 minutes on low heat.
• Now add your corn and water or vegetable stock,  stir the soup mixture well and increase heat to high to bring mixture to a boil, once boiling reduce heat to low and simmer mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test).
• Remove thyme sprigs before serving.  I suggest serving this beauty hot (not too hot)! It needs no additions as it’s just that perfect on its own.

Notes

Check seasoning when the soup has cooled a bit as you can’t taste salt as well when food is piping hot.

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