This creamy potato corn soup sits right between soup and chowder. It's vegan, lighter than a traditional chowder, and still delivers that comforting, creamy vibe thanks to sweet corn, tender potatoes, and a silky non-dairy base.
This vegan potato corn soup has a lot going for it beyond the creamy-but-not-heavy thing.
It leans on mostly pantry staples (yes, frozen corn totally works), and sneaks in pinto beans for extra body and staying power.
Flavor-wise, it's unapologetically corn-forward because, well, I just LOVE corn!
And all of that naturally sweet corn is what inspired the addition of dried chipotle flakes and a few other smoky-ish ingredients.
But don't worry if you're not a fan of smoke. The flavor is subtle - just enough to complement the corn and potatoes without being spicy or stealing the show.
Why This Creamy Corn Soup Works 🌽
- Chowder-ish but lighter - using flour and non-dairy milk for the base, plus blending a portion of the soup creates a velvety texture with less added fat.
- 35-minute, simple prep - easy cleanup, weeknight friendly, and great for meal prep since it tastes even better after the first day.
- Gentle smoky flavor - easily bump it up or down to suit your taste, or take the flavor profile in a totally different direction.
- No cashews or coconut milk - or if you want more richness, you can add a higher fat ingredient like cashew cream or coconut milk. It's versatile!
- Gluten-free option - just swap the flour and you're all set.
What You'll Need
- vegetable base: yellow onion, garlic, carrots, and celery form the savory base of the soup.
- potatoes and corn: I like to use yellow (gold) potatoes since the thinner skins don't need to be peeled. Other starchy varieties are fine, too.
- flour: instead of relying on cashew cream or coconut milk, a bit of flour thickens the soup. You can use all-purpose, a gluten-free blend, rice flour, or whole wheat, depending on your needs.
- seasonings: since the soup is plant-based, ingredients like mushroom powder, smoked paprika, and dried thyme add subtle but important flavor notes. If you don't have mushroom powder, feel free to add a handful of sliced mushrooms with the veggies. Dried chipotle flakes complement the sweet corn and add mild smokiness. Swap it for dried herbs if you like.
- water: If you're like me, you don't always have broth on hand. No worries because we're using water instead.
- non-dairy milk: Added near the end of cooking, an unsweetened non-dairy milk adds creaminess. This is surprisingly flexible, too! Go with something lighter like oat or soy milk. Or make it richer with a homemade cashew milk, coconut milk, or a plain creamer (I like the original unsweetened NutPods).
How to Make Potato Corn Soup
You can find the full recipe at the bottom of the page. Here's a quick visual on the process.
First, saute the onion, celery, and carrots until the onion is translucent.
Next, the spices and garlic go into the pot, followed by the flour.
After cooking the flour and spices for a minute, add the potatoes and stir well to coat with the flour and spices.
Add the water and salt, and bring to a boil. Cook covered until the potatoes are barely fork tender (about 12 minutes). Next add the corn, smoked salt, and beans, and cook uncovered for a few more minutes.
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Once the potatoes are fully tender and the corn is hot, it's time to blend a portion of the soup. With a slotted spoon or measuring cup, scoop up about 1.5 cups of mostly potatoes, a lesser amount of corn, and as little veggies and beans as possible (obviously some is fine and unavoidable). Add the non-dairy milk to the blender, and blend until smooth.
Return the blended portion to the pot, and stir well. Taste for seasoning, and add more salt, pepper, and other seasonings as desired.
Variations
- Make it thicker or thinner: For a thicker, chowder-style soup, simmer uncovered for a few extra minutes, or use an extra rich non-dairy milk or creamer, like homemade cashew cream or oat creamer. For a thinner soup, reduce the flour to ¼ cup and skip the blending step.
- Herbs instead of chipotle: If chipotle isn't your thing, replace it with dried herbs like basil, additional thyme, and a dash of dill.
- Increase the spice level: Bump up the chipotle for more smokiness, or use chipotle in adobo to make it spicy. A dash of cayenne pepper is good, too.
- Different beans or no beans: Swap pintos for white beans or chickpeas, or skip the beans entirely.
Serving Suggestions
My favorite way to serve this creamy corn soup is with a side salad dressed with something savory and zippy, like my creamy cilantro dressing or lemon tahini dressing.
One night we topped it with a scoop of my homemade vegan taco meat. The meaty texture and extra spices tasted great with the sweetness of the corn and made it even more filling!
FAQ
Yes, fresh corn is perfect for this soup when in season. Just cut it from the cob and use it the same way as frozen.
Yes. Soups like this taste even better after a day in the fridge. Let it cool completely then store in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.
Yes, the soup can be frozen. It will separate some after thawing but become perfectly creamy again after reheating and stirring.
I hope you enjoy this creamy corn and potato soup! If you give it a try, I'd love to hear from you. Comment below and let everyone know how it turned out!
Recipe
Creamy Vegan Potato Corn Soup
Equipment
- blender - or immersion blender
Ingredients
- 2 tablespoons oil - see Notes for oil-free
- 1 large yellow onion - chopped
- 2 medium carrots - peeled and cut into coins
- 3 ribs of celery - chopped
- 4 cloves garlic - minced
- 1½ teaspoons dried chipotle flakes
- 1½ teaspoons shiitake mushroom powder - optional
- ¾ teaspoon dried thyme
- ½ teaspoon smoked paprika - optional
- ¼ teaspoon black pepper
- 5 tablespoons all purpose flour - or a gluten-free blend
- 20 ounces gold potatoes - cut into 1-inch pieces
- 1 teaspoon fine sea salt
- 4½ cups water
- 3½ cups corn kernels - frozen or fresh
- ½ teaspoon smoked sea salt - or more sea salt to taste
- 1 (15 oz) can pinto beans - rinsed and drained; optional
- 1 cup plain unsweetened non-dairy milk - see Notes for suggestions
Instructions
- In a large pot, over medium heat, heat the oil then add the onion, celery, and carrots. Stirring occasionally, cook for 5 minutes or until the onion is translucent.
- Next, add the garlic and seasonings (chipotle flakes, mushroom powder, paprika, thyme, and black pepper). Stir and cook for 1 minute.
- Sprinkle the flour into the pot, and stir well. Add the potatoes, and stir again to coat with flour and spices.
- While stirring, slowly add 1 cup of the water to the pot, followed by the teaspoon of sea salt and the remaining 3½ cups water. Cover and increase the heat to bring to a boil. Once boiling, reduce heat to low to maintain a simmer, and cook covered for 12-15 minutes or until the potatoes are just fork tender.
- Next, add the corn, pinto beans, and smoked salt, if using. Cook for another 2-3 minutes or until the corn is hot and potatoes are fully tender.
- With a slotted spoon or measuring cup, scoop up approximately 1½ cups of mostly potatoes, a lesser amount of corn, and as little veggies and beans as possible. Add the non-dairy milk to the blender. Starting on low, carefully increase to high speed and blend until smooth and creamy.
- Pour the blended portion back into the pot and stir to combine. Taste and adjust the salt, pepper, and seasonings as desired. Serve the soup hot, garnished with chopped green onion or chives, if you like.
Notes
For a thinner soup, reduce the flour to ¼ cup and skip the blending step. STORE Let the soup cool completely then transfer to an airtight container. Refrigerate for up to 5 days, or freeze for up to 2 months.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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