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Dairy freepotatocornchowder
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5 from 1 vote

Dairy-Free Potato Corn Chowder

A delicious chowder made with fresh corn and potatoes.  This is a hearty soup full of flavor from the veggies. Can be a main meal or an appetizer. Vegan-friendly by leaving out the bacon and using either coconut or avocado oil for sauteing.  
Course Appetizer, Main Course, Main Dish
Cuisine American
Keyword fall comfort food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 serving
Calories 173kcal
Author Eileen xo


  • 3 ears fresh corn Note 1
  • 4 slices center cut bacon omit if vegetarian
  • 1-2 teaspoons bacon fat or avocado oil vegetarian use avocado oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons vegan butter or coconut oil Note 2
  • 2 teaspoons almond flour Note 2
  • 4 large red potatoes, peeled and chopped into 1 inch cubes
  • 32 ounces low-sodium vegetable stock or homemade vegetable stock
  • 1 cup water
  • 1 bay leaf
  • 2 sprigs fresh thyme can use 1 teaspoon dried thyme
  • salt and pepper, to taste


  • Remove the corn kernels from the cobs. Set aside.
  • In a soup pot, over medium heat cook the bacon until crispy. Remove bacon,set aside.  Discard all but 2 teaspoons of the bacon fat.
    *Vegetarian - omit the above and heat Avocado Oil.
  • Add the diced onion and saute for about  2 minutes. Add in the garlic, saute until onions soft. 
  • Stir in and melt the vegan butter or coconut oil( Note 1). Add in the almond flour. Stir to combine the flavors and the flour will absorb into the veggies. About 2 minutes.
  • Add the cubed potatoes and the corn kernels.  Give everything a good stir.  Add in the corn cobs, vegetable stock, water, bay leaf, thyme, and season with salt and pepper. (Note 3)
  • Cover pot with a lid, reduce heat to low. Simmer for about 30 minutes or until potatoes are tender.  Stir about every 10 minutes.
  • Remove and discard the cobs and bay leal.
  • Remove about 1 to 1 1/2 cups of soup, including the veggies and puree the soup until smooth.  I use an immersion blender, a food processor or blender can be used. Add the pureed soup back into the pot.  Check seasoning, adjust if needed. Serve hot


Note 1: I use fresh corn all winter because I freeze fresh corn in the summer. Feel free to use frozen corn found in the freezer section.
Note 2: For those who are not dairy free, feel free to use unsalted butter and all-purpose flour.
Note 3: If you are using frozen corn, you will omit the addition of the corn cobs.
Note4: If making the soup ahead, the soup thickens overnight. Feel free to add a bit more vegetable stock or water to thin the soup.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 6servings | Calories: 173kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 29.7mg | Calcium: 30mg | Iron: 1.3mg