Light, creamy, sweet and savory, this delicious plant-based Creamy Corn Chowder with Potatoes and Tarragon is a welcome addition to your comfort soups collection. A perfect satisfying bowl of soup all-year-long.

Creamy Corn Chowder with Potatoes and Tarragon [Vegan]





  • 5 fresh sweet yellow corn cobs (cleaned) OR 2 cups frozen sweet corn (organic)
  • 1.5 lbs Russet (or Yukon gold) potatoes
  • 1 large organic red onion
  • 5 cups (1 L) – veggie broth (or water)* See note below (Step 3)
  • 1/2 cup (148 g) – coconut cream
  • 4-5 sprigs of fresh tarragon OR 1 tbsp (1.83 g) - dry tarragon leaves
  • 2 tablespoons (28 g) – grapeseed oil (or any veg oil)
  • 2 tablespoons (22 g) – nutritional yeast (optional)
  • 2 teaspoons (4.60 g) – smoked sweet paprika
  • 2 teaspoons (8 g) – Himalayan salt
  • 1 teaspoon (2.03 g) – ground cumin


  1. Clean and peel potatoes, cut them into small cubes (the smaller the cubes, the faster they cook). Remove corn kernels from the cobs (if using fresh corn).  Set all aside.
  2. Clean and dice the red onion.
  3. Add the oil to a medium-sized heated pot, and saute on high until soft. Reduce heat to medium and add in smoked paprika and cumin. Stir continuously until the onion is slightly caramelized.
  4. Add in cubed potatoes and cook together with the onion and spices for a couple of minutes. Add in the veggie broth and salt. Bring the pot to a boil on medium heat, then reduce to simmer for 20 minutes or until potatoes are fully cooked.
  5. When potatoes are soft, add in the corn kernels, and the tarragon leaves, and let simmer for another 5 minutes. Adjust salt if needed (depending on taste), and lastly, add the coconut cream. Stir and set aside to cool for 5-10 minutes before blending to cream.


*Note: If using water instead of veggie broth, add in extra vegetable bouillon cubes (3-4). Serving suggestion: serve into bowls, add fresh seeds on top, extra tarragon leaves if preferred, and cooked corn kernels.