Creamy Vegan Corn Potato Soup, a simple plant-based take on classic creamy corn chowder. Made with corn and potatoes, and topped with spicy chili oil, this is a perfect spicy corn and potato soup recipe!

A bowl of vegan corn and potato chowder with paprika, cilantro, and lime garnish on a white table.

Love corn soup? Love potato soup? Blend them together for tasty potato and corn soup that's completely plant-based, but oh-so creamy.

👉 Ready to learn how to make a creamy plant-based potato and corn soup? Let's do it!

🌽 Ingredients

  • Fresh or frozen corn: We used fresh corn on the cob, but frozen corn works as well
  • Potatoes: Any types of potatoes, but we used russet in this recipe
  • Garlic: Minced garlic, whether from fresh cloves or jarred
  • Onion: A medium yellow or white onion
  • Vegetable broth: Vegetable broth is the base of this soup (learn how to make your own!)
  • Seasonings: Salt, pepper, cumin, and turmeric spice up this soup
  • Garnishes: Fresh chopped cumin and a drizzle of spicy chili oil (optional) for garnish
  • Recommended tools: large soup pot or Dutch oven, immersion blender
An orange corn and potato plant-based soup topped with cilantro and lime on a white table with a white and black napkin.

🥣 How to make (step-by-step photos)

1️⃣ Step One: Prep vegetables

You can use either fresh or frozen corn for this recipe, but if you're using fresh corn on the cob you'll need to first prep the corn before cooking.

To do that, simply shuck the corn – or remove the outer peel. Then wash the corn cob and then use a knife to cut the corn from the cob.

Then slice russet potatoes, chop an onion, and mince garlic cloves before beginning to cook the soup so your ingredients are prepped and ready to go.

2️⃣ Step Two: Cook vegetables

Next, heat oil over medium heat in a large soup pot or ceramic Dutch oven. Then add the corn and cook until it begins to brown, which is about 5 minutes.

Then add the potatoes, onions, and garlic to the soup pot with the corn and cook until the vegetables are beginning to soften and become brown, about 5-7 minutes.

3️⃣ Step Three: Simmer the soup

Next, add vegetable broth to the soup pot, then add a pinch of salt and pepper, cumin, and turmeric.

Bring the soup to a low boil, then reduce heat to a simmer and cover to cook for about 30 minutes.

4️⃣ Step Four: Blend soup

Remove the soup from heat and use an immersion blender to blend the smooth until it's smooth.

Then serve in a bowl and top with cilantro and a drizzle of chili oil (optional).

A black bowl of vegan corn and potato soup on a white table with cilantro and lime.

🧊 How to store

  1. Refrigerator storage: Store in an airtight container in the refrigerator for up to 4 days
  2. Freezer storage: Store in the freezer in an airtight container or freezer-friendly bag for up to 2 months. Thaw by removing from the freezer to the refrigerator 24 hours before serving.
  3. To reheat: Heat in a small pot on medium heat for 5 minutes, or reheat in the microwave for 1-2 minutes.

🍲 More hearty soup recipes

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Creamy Vegan Corn Potato Soup

Creamy Vegan Corn Potato Soup, a simple plant-based take on classic creamy corn chowder. Made with corn and potatoes, and topped with spicy chili oil, this is a perfect spicy corn and potato soup recipe!
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  • 1 teaspoon olive oil
  • 4 ears corn, or 1 pound bag frozen corn
  • 3 medium russet potatoes
  • 3 cloves garlic
  • 1 medium onion, yellow or white
  • 1 single bay leaf
  • 6 cups vegetable broth
  • 1 pinch salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ cup cilantro, chopped (for garnish)
  • Optional: chili oil, for drizzling


  • Prep corn: If using fresh corn, shuck the corn (or remove the outer layers), then wash the corn cob and cut corn from cob.
  • Cook vegetables: Heat oil over medium heat in a large Dutch oven or soup pot and add corn, cooking until brown (about 5 minutes). Slice potatoes, onion and garlic and add to the pot with corn, cooking until vegetables begin to soften and become brown, about 7 minutes.
  • Simmer soup: Add vegetable broth and then stir in salt, pepper, cumin, and turmeric. Then bring the soup to a boil, then reduce heat and simmer for about thirty minutes. Add salt and pepper to taste.
  • Blend soup: Remove soup from heat and blend until smooth with immersion blender. Serve with cilantro garnish and a drizzle of chili oil.


  • Notes: The soup may need more or less vegetable broth, depending on your personal consistency preference. If you prefer a thicker soup then add only 3/4 of broth and add more if needed to desired consistency.
  • Topping ideas: sliced avocado, cilantro, lime, pico de gallo, sprinkled quality smoked paprika (pictured)
  • Leftovers and storage: This plant-based corn potato soup can be refrigerated for up to 4-5 days and frozen for weeks (or even months) and reheated.
  • Nutrition: This hearty corn and potato soup is high in plant-based proteins, fiber, vitamin C, and potassium.

Nutrition Information

Serving: 1serving, Calories: 115kcal, Carbohydrates: 25g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 951mg, Potassium: 497mg, Fiber: 2g, Sugar: 4g, Vitamin A: 563IU, Vitamin C: 8mg, Calcium: 26mg, Iron: 1mg

UPDATE: This recipe was originally published in July 2018 and was updated for clarity in December 2022.