Healthy Vegan Corn Chowder

oh my gosh, this has to be one of my favorite soups of all time! seriously, you could serve this in a restaurant and people wouldn’t know Healthy Vegan Corn Chowder is even vegan. it’s that decadent, rich, smoky and has a little spicy kick from vegan pepper jack cheese + tempeh.

all in all, Healthy Vegan Corn Chowder is a 10/10 and no doubt a crowd-pleaser. with so many deliciously bold, fresh and hearty flavors, it’s an entree dream.

you do only need minimal ingredients per usual and there are some replacements you can make, which i’ll go over later in the text!

yes, it’s warm where i live (FL), but i simply do not care what the temp is, you can give me a cozy bowl of this nourishing soup any time.

ok, so this texture….RIDICULOUSLY GOOD!

in order to achieve a smooth and creamy yet slightly chunky texture, you’re just going to blend between 1/2 and 3/4 of the soup in a blender.

you don’t have to even blend it but to keep things on the more traditional side, i did! either way, it’s still going to be a creamy soup.

for some more heartiness and protein, i did use tempeh in the soup! if you’re just not a fan, then you can leave it out altogether.

for the corn, i used frozen organic sweet corn that i bought at Whole Foods, but you can find it just about anywhere! you simply sauté the corn, onions and tempeh in olive oil for a few minutes.

then, you can add the seasonings and such along with the unsweetened dairy free milk and veggie broth!

for the milk, it’s important that you use a dairy free, plain and unsweetened one. i used a basic coconut milk, not from the can either, but the carton.

it’s important not to use coconut milk from the can because then the soup will be too thick and rich.

you could definitely use plain and unsweetened almond milk too!

at the very end when the soup is completely done cooking, while it’s still hot, you’re going to add some vegan cheeeeeze!

the brand i used is miyoko’s and vegan pepper jack was my go-to for that slightly spicy and smoky flavor. oh my gosh y’all, it’s so good.

i do recommend using vegan pepper jack cheese if you can get ahold of some, but vegan cheddar absolutely works. in fact, so does mozzarella, mostly anything will go well.

here’s everything you’re doing to need!

  • organic frozen corn

  • tempeh

  • onions

  • garlic

  • dijon mustard

  • vegan butter

  • nutritional yeast

  • plain and unsweetened dairy free milk (used coconut)

  • vegetable broth

  • vegan cheese

  • cilantro

  • sea salt

the cilantro is of course optional and added at the end but i think it complements the flavors soooo well! it’s my favorite herb and i basically add it to everything haha.

oh good news too, Healthy Vegan Corn Chowder doesn’t take a long time to make!

from start to finish, the soup is done in 25 minutes and cooked on medium high heat! it really is the ultimate week night dinner that everyone will enjoy.

are you going to make Healthy Vegan Corn Chowder?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Healthy Vegan Corn Chowder

Recipe by MaryCourse: Lunch & Dinner, Soups and StewsDifficulty: Easy


Cooking time




  • 2 tbsp extra virgin olive oil

  • 1/2 cup finely chopped onions

  • 16 ounces organic frozen corn

  • 8 ounces tempeh cut into small cubes

  • 1 tbsp finely minced garlic

  • 1 tsp dijon mustard

  • 1 tbsp room temp vegan butter

  • 3 tbsp nutritional yeast

  • sea salt to taste

  • 2 cups plain and unsweetened dairy free milk

  • 3 cups vegetable broth

  • 1 cup vegan pepper jack cheese

  • cilantro for garnishing


  • sauté the onions, tempeh and corn in olive oil for 4 minutes on medium high heat and stir often.
  • then, add the mustard, butter, nutritional yeast, sea salt, dairy free milk and only 2 cups of the vegetable broth. the third cup is reserved for the blender.
  • cook on medium high heat roughly another 20 minutes. once the soup is done cooking, add the cup of cheese while it’s hot and stir well. then add between 3/4 and 1/2 of the soup to a large blender. also add in the last cup of vegetable broth.
  • blend until a creamy consistency forms and then pour back into the pot with the remaining soup. add freshly chopped cilantro and enjoy!

share this!


Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.