Gather all your ingredients. Dice one onion and mince two cloves of garlic. Peel and chop 2-3 potatoes into bite-sized pieces and prepare corn.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent.

Add the chopped potatoes and corn to the pot. Stir gently and cook for about 4-5 minutes.

Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat and let simmer for 15-20 minutes.

Use an immersion blender to purée half the chowder for creaminess. If unavailable, blend in batches.

Stir in one can of coconut milk, season, and let simmer for an additional 5 minutes.

Ladle into bowls, optionally garnish with nutritional yeast and fresh thyme or chives.