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Potato Corn Chowder

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American/French
  • Diet: Vegan


This creamy potato corn chowder recipe is the best! It’s so easy to make and full of flavorful sweet corn and hearty potatoes with a hint of spice from fresh poblano peppers. It’s made with coconut milk, so it’s dairy free and vegan, plus you can easily make it gluten free with a simple swap. 



  • 2 tablespoons olive oil
  • 2 leeks, halved and sliced
  • 3 large russet potatoes, peeled and cubed (or 1.5 pounds baby potatoes)
  • 2 poblano peppers, seeded and chopped
  • 3 carrots, sliced
  • 4 cups vegetable broth
  • 2 cups coconut milk, divided
  • 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1 1-pound package frozen corn kernels


  1. In a large stockpot over medium-high heat, heat olive oil.
  2. Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
  3. Add the broth and 1 1/2 cups of coconut milk. Bring to a boil.
  4. Meanwhile, whisk together the remaining coconut milk with the flour or cornstarch in a small bowl until smooth.
  5. Add the flour or cornstarch mixture to the soup and stir until combined.
  6. Season with salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
  7. Add the frozen corn and continue to cook until heated through.

Keywords: dairy free, egg free, vegan, gluten free option, corn, potato