Dip your spoon into the best potato corn chowder. It's gluten-free, vegan and dairy-free. Fresh corn, red potatoes and a little heat from the jalapeños takes this healthy creamy corn chowder recipe over the top!
Growing up, I loved any kind of chowder, and especially corn chowder, but with a severe gluten intolerance it wasn't possible any longer. So I spent time experimenting in the kitchen until I came up with a thick and creamy gluten-free corn chowder.
Now, I'm thrilled to share a delicious soup that retains all the heartiness and comfort without the gluten or dairy. It has become a family favorite.
This chowder is a testament to the fact that gluten-free and dairy-free doesn't mean compromising on taste. Filled with earthy spices, and the sweetness of corn, this soup has become one of our favorite soups to enjoy on winter nights or cold days.
With a wholesome blend of nourishing soup, the creamy texture and rich flavors of a steaming bowl of this hearty, salty, sweet, and cozy chowder is perfect any time.
Why You'll Love This Recipe
- Diet friendly: this sweet gluten free corn chowder is dairy-free, vegetarian, vegan and gluten-free. Made with fresh summer corn and creamy red potatoes. Simple pantry ingredients that come together to make a gluten-free soup that's oh, so delicious like my split pea soup!
- Ultra creamy soup: the creaminess comes from coconut cream, but feel free to substitute with cashew cream instead. There's also the addition of nutritional yeast which is rich in vitamin B12 and helps to thicken the corn soup.
- Easy to make: this simple soup is made with plant-based ingredients and tastes like summer any time of year. It's savory, satisfying, mildly spicy, hearty and creamy.
- Versatile: use frozen corn in place of fresh corn. Swap the potatoes for grated cauliflower. Use cashew cream instead of coconut cream. Add more heat with zingy peppers. Add less heat with red bell peppers. Super easy to make it your own!
Serve this ultra creamy gluten free corn chowder soup with a kale mango salad, baked stuffed portobello mushrooms or baked salmon romesco. Other great soups to try are white bean mushroom soup, white bean vegetable soup and my creamy white bean chicken chili.
Here are the ingredients you'll need to make the best gluten free corn chowder:
- Onion, celery and garlic: give a nice base to the creamy chowder.
- Jalapeño peppers: add mild spiciness.
- Smoked paprika and dried mustard: blend well together to add a mild smoky flavor with a touch of tangy heat.
- Potatoes: provide creamy texture and takes on a lot of flavor in this potato soup recipe. Hearty potatoes like red potatoes, russet potatoes or Yukon gold potatoes work really well.
- Fresh corn: is perfect during corn-on-the-cob season. A 6-ounce bag of frozen corn kernels will save you from removing the kernels from the cob.
- Vegetable broth: can be substituted with chicken broth or chicken stock if you've not cooking vegan.
- Coconut cream: adds the creaminess into the dairy-free chowder without the need for heavy cream. I like to use full-fat coconut milk and I don't find that it tastes like coconut.
- Nutritional yeast: helps to thicken the broth.
- Toppings: garnish with chopped chives, green onions, parsley, red chili flakes, or a grind of black pepper. If not vegan, chopped bacon or pancetta add a nice salty bold flavor to finish the dish.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Try Spanish onion for some extra heat.
- Substitute poblano peppers which are similar in spiciness to jalapeños. If you prefer no heat than swap for red bell peppers.
- If you prefer your chowder mild, use sweet paprika and omit the ground mustard.
- For a low-carb creamy corn chowder without potatoes, substitute about 3 cups of cauliflower rice for the potatoes.
- A 16-ounce bag of frozen corn kernels can save you from removing the kernels from the corn cobs, and you can enjoy this perfect soup anytime.
- Cashew cream can replace coconut cream (½ cup cashews soaked in 1 cup boiling water for at least 30 minutes, then blend). If using non-dairy milk, like almond milk, the chowder will be less creamy.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Gluten Free Vegan Potato Corn Chowder
- Chop vegetables and have all your ingredients ready before preparing the corn chowder recipe.
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onions, celery and jalapeño and sauté while onions soften. Add garlic and stir.
- Stir in smoked paprika and dried mustard.
- Add potatoes and corn, stir well.
- Add broth, coconut cream, nutritional yeast and salt. Bring to a gentle boil. Reduce heat, simmer and cook uncovered until potatoes soften. About 15-20 minutes.
- Liquid will reduced slightly and the corn soup will thicken.
- In a blender transfer about 3 cups of soup and blend until smooth. Add creamy soup back to pot. If using an immersion blender, pulse a few times to cream some of the soup, leaving some of the soup chunky and textured.
- Serve hot. Garnish with chives and red pepper flakes for some extra heat.
- Coconut alternative: use vegan cashew cream instead of coconut cream to thicken the broth (½ cup cashews soaked in 1 cup boiling water for at least 30 minutes, blended).
- Spicy: add serrano peppers to bump up the spice. Finish your dish with a sprinkle of red pepper flakes for a little extra heat and a nice color to the dish.
- Corn flavor: after removing the kernels from the cob, add the cobs to the soup while it simmers for extra corn flavor. Don't forget to remove the cobs before serving.
Adding more coconut cream or cashew cream and less broth will make the chowder thicker. You can also add more potatoes or swap the potatoes for cauliflower rice and add an extra half cup to a cup for a thicker creamy corn chowder. Increasing the amount of nutritional yeast will also do the trick.
If you find your chowder is too thick, simply add a little extra broth or filtered water to thin.
- Fridge: store in an airtight container for up to 5 days.
- Freeze: can be stored in an airtight container for up to 3 months. The consistency may change slightly after freezing.
More recipes you'll love!
Did you make this recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ star review below and tag
@eatfeshglow on Instagram!
The Best Gluten Free Potato Corn Chowder
- 1 large pot or Dutch oven, and wooden spoon
- 1 high-speed blender
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 1-2 jalapeño peppers, ribs and seeds removed, diced
- 1-2 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried mustard
- 2 medium red potatoes, ½-inch diced
- 4 ears of fresh corn, corn removed from cob, or 16-ounce bag of frozen corn, thawed
- 3 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk, cream only
- ¼ cup nutritional yeast
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onions, celery and jalapeño and sauté while onions soften, about 5 minutes. Add garlic and stir, about 30 seconds.
- Add smoked paprika and dried mustard, stir well. Add potatoes and corn, stir well.
- Pour in vegetable broth, coconut cream, nutritional yeast and sea salt. Stir and bring to a gentle boil. Reduce heat to simmer and cook uncovered until liquid reduces slightly and potatoes soften. About 15-20 minutes.
- In a blender transfer about 3 cups of soup and blend until smooth. Add creamy soup back to pot. If using an immersion blender, pulse a few times to cream some of the soup, leaving some of the chowder chunky and textured.
- Serve hot. Garnish with chives and red pepper flakes for some extra heat.