Cream-Style Potato Corn Chowder without a Drop of Dairy


You won’t need any “strange” ingredients for this cream-style potato corn chowder. It’s made simply with foods that you can find in any grocery store, and makes good use of canned foods. The recipe is naturally dairy-free, vegan, and you can even make it top food allergy-friendly.

Cream-Style Potato Corn Chowder Recipe that's Naturally Dairy-Free and Vegan

Cream-Style Potato Corn Chowder without a Drop of Dairy

You won’t need any cream or cream alternatives for that matter to make this flavorful soup. The consistency comes from pureed potato, ordinary dairy-free milk beverage, and canned cream-style corn.

Yes, Cream-Style Corn is Dairy-Free!

Cream-Style Corn is Dairy Free!

Most people aren’t aware that canned cream-style corn is actually dairy-free. The “cream” in the name refers to the process and consistency, not to the addition of any dairy.

Cream-style corn is made by combining pieces of whole sweetcorn with the “milky” residue from pulped corn kernels scraped from the cob.

Many “cream corn” recipes have all types of dairy added, but the cans you can buy at the store are typically made without any dairy.

Special Diet Notes: Cream-Style Potato Corn Chowder

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Dairy-Free Cream-Style Potato Corn Chowder
Prep time
Cook time
Total time
Always double-check the ingredients, but most brands of canned cream-style corn are dairy free!
Recipe type: Soup
Cuisine: American
Serves: 6 servings
  • 2 cups water
  • 4 large Russet potatoes or Yukon Gold potatoes, cut into ½-inch cubes (optionally peeled)
  • 1 large onion, minced
  • 2 teaspoon dried parsley
  • 1 teaspoon dairy-free vegetable bouillon (can sub chicken bouillon for non-vegan)
  • ½ teaspoon sea salt, plus additional to taste
  • ¼ teaspoon black pepper, plus additional to taste
  • 1 (14.5-ounce) can cream-style corn
  • 1 (14-ounce) can whole kernel corn, drained
  • 1 cup plain unsweetened dairy-free milk beverage or light canned coconut milk
  1. In a medium saucepan, combine the water, potatoes, onion, parsley, bouillon, salt, and pepper. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  2. Remove the pan from heat and stir in the cream-style corn and whole kernel corn.
  3. Put 2 cups of the mixture into a blender and briefly puree. Do not over-blend or the potatoes will become gummy.
  4. Return the pureed mixture to the saucepan, stir in the dairy-free milk and heat through. Add additional salt and/or pepper to taste, if desired.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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