This vegan Kale and Corn Chowder recipe will warm your cool fall afternoon and chilly winter evenings. This is a great alternative to one of our favorite and classic comfort foods.  

Kale and Corn Chowder Poster

Well it is that wonderful time of year when the cold weather is settling in and the leaves are changing colors. We bring out our favorite boots, sweaters and even scarves. 

Of course the cool weather means we get to bring out our favorite class soup recipes and even try out some new ones! I love curling up on the couch with a sappy rom-com movie and a bowl of soup that warms my body and my heart. Some of my favorite soup recipes are for lobster bisque soup and chicken corn chowder soup and even chili.

While I love my classic warm soup recipes, I’m currently on a gluten free, vegan journey so many of my favorite recipes don’t fit within the new dietary boundaries. 

Most of us are familiar with the gluten free, dairy free, or meatless options. While it can be difficult to make the transition to eat without some of our favorite items, many of us don’t have a choice. So as much as we love our creamy soups topped with bacon, crackers and melted cheese.  

Now we have a delicious alternative to our classic chicken corn chowder soup. The gluten free, vegan kale and corn chowder is a hearty, warm bowl of creamy vegetables and potatoes. It provides all of the warmth and comfort with a twist.

Kale and Corn Chowder Soup
Kale and Corn Chowder Soup Ingredients.jpg


  • Kale (chopped and washed) 

  • Sweet Corn (2 cans) 

  • Red Potatoes (2 lbs) 

  • Large Yellow Onion 

  • Carrots 

  • Garlic

  • Green Bell Peppers (2)

  •  Coconut Milk (1 can) 

  • Vegetable Broth (4 cups)

  • Olive Oil 

  • Seasoning to Taste 

    • Salt 

    • Pepper 

    • Thyme

    • Oregano 

    • Paprika 


  1. Prepare vegetables - Wash kale, wash and chop the onions, garlic, potatoes, carrots, and bell peppers 

  2. Heat olive oil over medium heat. Add onions and cook until soft. Stir occasionally. 

  3. Add garlic and cook for an additional 3 minutes until fumes potent. 

  4. Add bell peppers and continue cooking for 3 minutes. 

  5. Add kale and vegetable broth. Mix ingredients and cook for 3-5 minutes or until kale shrinks. 

  6. Add potatoes and coconut milk and stir ingredients thoroughly. 

  7. Add seasonings and mix well. Lower heat to low and allow soup to cook with top on for about 30 minutes or until potatoes are soft. 

Kale and Corn Chowder Soup