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Dairy-Free Corn and Potato Chowder

Name: Dairy-Free Corn and Potato Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 oz tempeh bacon (chopped); 1 yellow onion (chopped); 1 bunch green onions (chopped (whites/greens separated)); 5 garlic cloves (minced); 12 oz petite red or yellow potatoes (cubed); 6 ears sweet corn (kernels cut off); ½ tsp sea salt; ½ tsp black pepper; ½ tsp paprika; pinch of turmeric (optional, for color); 1 cup white wine (dry); 4 cups water; 1½ tbsp vegan “chicken” bouillon; 2 bay leaves; ½ cup coconut cream (thick, solid part of can only); 3 tbsp nutritional yeast

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This Creamy Dairy-Free Corn and Potato Chowder is everything we all love about comfort food: hearty, nourishing, and packed with peak-season produce. Made with potatoes, corn, and a dreamy coconut milk base, this one-pot soup is easy to make and perfect for leftovers. Whether you’re prepping for the week or cozying up on a cool night, this recipe is a must-try!

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Dairy-Free Corn and Potato Chowder

This Creamy Corn and Potato Chowder is pure cozy-in-a-bowl comfort food. I’m an Iowa girl at heart, so you know when corn season rolls around – I can’t be tamed! This chowder is a long time favorite of mine, and it’s hard to believe I haven’t shared it with you sooner. Some of you may be saying, “this looks like soup.” What’s “chowder?” All valid comments, but the main difference between soup and chowder is texture. A soup can be light and brothy or smooth and blended, but chowder is almost always thick, chunky, and creamy, packed with hearty add-ins like potatoes, corn, and smoky bits of “bacon.” In other words, chowder = sweater weather in a bowl!

Making this soup is simple; it comes together in one pot, and it’s just delicious. The aroma that fills the house nearly screams autumn, and the flavors will have you feeling cozy from the inside out. You start by sizzling up onions, garlic, and the white parts of scallions, then add tender potatoes, fresh Iowa sweetcorn straight off the cob (homage to my roots!), and a splash of dry white wine for depth. The broth gets its rich, savory flavor from vegan “chicken” bouillon, paprika, and bay leaves, and the finishing touch is a swirl of coconut cream and nutritional yeast for that velvety, cheesy vibe without dairy. Garnish with the green tops of the scallions and some crispy, smoky tempeh bacon, and you’ve got a comforting fall dish that’s equal parts nourishing and delicious.

Potato Corn Chowder Ingredients

Here’s everything you’ll need to create a rich and creamy chowder without any dairy:

Tempeh bacon: Adds a smoky, savory flavor that mimics traditional bacon but keeps it fully plant-based. Make this yourself or grab a package at your local grocery.
Yellow onion & green onions: Provide aromatic depth and a touch of sweetness.
Garlic: Essential for building a flavorful base.
Petite potatoes: I love red or yellow for their tender texture and quick cook time, but use whatever ones you have on hand (cook time may vary).
Fresh or frozen corn: Both work beautifully! I cannot help but use fresh whenever it’s in season, but frozen is super convenient and maybe what’s available to you.
Seasonings: Sea salt, black pepper, paprika, and a pinch of turmeric for color.
Dry white wine: Enhances the overall flavor and adds a bright, acidic balance; the alcohol will cook off, this isn’t a boozing meal!
Vegan bouillon & bay leaves: Create a robust broth that’s savory and comforting.
Coconut cream: The thick, scoopable part from the can gives a luscious finish without dairy.
Nutritional yeast: Adds umami and a cheesy flavor.

How To Make Dairy-Free Corn Potato Chowder

This creamy chowder comes together in just 30 minutes and uses one pot from start to finish.

Crisp the tempeh bacon

Heat a Dutch oven over medium heat and add a splash of water, broth, or oil. Cook the tempeh bacon until golden and crisp, then remove and set aside for topping.

Build your soup base

Add another splash of liquid and sauté the chopped onion, whites of the green onion, and garlic until fragrant. Stir in the potatoes and corn, then season with salt, pepper, paprika, and turmeric.

Simmer and blend

Pour in the wine and let it simmer briefly to reduce. Add the water, bouillon, and bay leaves. Simmer covered for about 15 minutes or until the potatoes are tender.

Blend and finish

Remove bay leaves. Add coconut cream and nutritional yeast and stir until emulsified. Blend half the soup until smooth and return it to the pot for a perfect creamy-chunky texture. Season to taste. Top with crispy tempeh bacon, green onion tops, and a sprinkle of black pepper and flaky sea salt.

The Secret to the Perfect Rich But Not Heavy Chowder

Two key ingredients make this dairy-free potato and corn chowder deeply satisfying without weighing you down:

Coconut cream gives it richness, body, and that classic chowder creaminess, without needing dairy. If you know my recipes well, you’ll know that coconut cream is my go to for a thick and luxurious creamy texture! Don’t knock it till ya try it – it doesn’t taste like coconut, I promise!
Blending half the soup creates a velvety texture while keeping chunks of potato and corn for heartiness.

Why You’ll Love This Easy Potato Corn Chowder Recipe

This recipe has all the comforting qualities of a classic chowder, but with a nourishing, plant-based twist. It’s dairy-free and gluten-free, making it ideal for those with dietary restrictions, and it’s crafted entirely from real, whole food ingredients. This chowder recipe fills you up, but doesn’t leave you feeling heavy and lethargic, and it’s made with simple ingredients you can find anywhere. One of the things I love the most about it? It’s super freezer-friendly, so you can make a big batch and enjoy it throughout the week!

How to Store Leftover Chowder

This potato corn chowder stores beautifully and actually develops even more flavor by the next day. In the fridge, it will keep well in an airtight container for up to five days. If you want to freeze it, let the chowder cool completely before transferring it to freezer-safe containers, then store it for up to three months. When you’re ready to reheat, gently warm it on the stovetop, adding a splash of broth or water to loosen the consistency as needed. It’s an ideal recipe for batch cooking and meal prep.

Tips on Making Dairy-Free Corn Potato Chowder

Use high-quality coconut cream: Look for full-fat coconut milk where the cream separates naturally.
Fresh vs frozen corn: Fresh corn adds sweetness and texture, but frozen makes this recipe accessible year-round.
Blending tip: For the best texture, blend only half. Use an immersion blender or carefully transfer to a standing blender.
Don’t skip the wine: It adds subtle acidity and complexity.

Potato Corn Chowder FAQ

How do you thicken corn chowder without dairy? Blending part of the soup gives it a thick, creamy consistency without the need for cream, flour, or butter.

Can you freeze this potato corn chowder? Yes! It freezes well. Just allow it to cool completely, and store it in freezer-safe containers.

Did You Make This Creamy Vegan Corn Potato Chowder?

Don’t forget to leave a rating and review below! I would love to know how yours turned out. Try these other cozy recipes next:

Southwest Black Bean Sweet Potato Soup

Gluten Free Vegan Lasagna Soup

Cheesy Dairy-Free Broccoli Orzo Soup

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Dairy-Free Corn and Potato Chowder

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Calories: 285

Equipment

stove, blender

Ingredients

6 oz tempeh bacon, chopped
1 yellow onion, chopped
1 bunch green onions, chopped (whites/greens separated)
5 garlic cloves, minced
12 oz petite red or yellow potatoes, cubed
6 ears sweet corn, kernels cut off
½ tsp sea salt
½ tsp black pepper
½ tsp paprika
pinch of turmeric, optional, for color
1 cup white wine, dry
4 cups water
1½ tbsp vegan “chicken” bouillon
2 bay leaves
½ cup coconut cream, thick, solid part of can only
3 tbsp nutritional yeast

Method

Heat a large Dutch oven over medium heat and add a splash of water, broth, or cooking oil to coat. Add in the chopped bacon and cook for 4-5 minutes until crisp and golden. Remove and set aside.
Add another splash of liquid or oil, and add in the onion, whites of the green onion and garlic, and sauté for a few minutes until fragrant. Add in the potatoes and corn and season with salt, pepper, paprika, and optional turmeric.
Pour in the wine and let it simmer, letting some evaporate. Pour in the water, add the bouillon and bay leaves and stir. Increase heat to bring to a gentle simmer. Reduce heat to low and cover, simmering for 15 minutes.
Remove the bay leaves and add in the coconut cream and nutritional yeast. Stir until coconut cream has emulsified.
Transfer half the soup to a blender and puree until smooth and creamy. Return to the pot and stir. Season to taste with salt and pepper.
Serve hot, topped with bacon crumbles, greens of the green onions, and fresh cracked black pepper and flaky sea salt.

Nutrition

Serving 1servingCalories 285kcalCarbohydrates 35gProtein 13gFat 12gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 0.01gSodium 862mgPotassium 827mgFiber 5gSugar 8gVitamin A 298IUVitamin C 15mgCalcium 61mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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One Response

Amy Miller says:

October 5, 2025 at 1:16 pm

This was restaurant worthy!

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Reply

5 from 1 vote

Dairy-Free Corn and Potato Chowder

Dairy-Free Corn and Potato Chowder

Potato Corn Chowder Ingredients