Vegan Cajun Corn Stew with Potatoes

A cozy twist on classic corn chowder, this Vegan Cajun Corn Stew with Potatoes is quick and easy, completely delicious, and full of sweet corn, tender potatoes, smoky Cajun spices, coconut milk, and all the comfort you want in a bowl. It’s perfect with crusty bread, rice, or just a spoon.

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A cozy twist on classic corn chowder, this Vegan Cajun Corn Stew with Potatoes is quick and easy, completely delicious, and full of sweet corn, tender potatoes, smoky Cajun spices, coconut milk, and all the comfort you want in a bowl. It’s perfect with crusty bread, rice, or just a spoon.

Actually, this Cajun corn stew would be insanely good with a big slice of jalapeño cornbread…

…but that’s for another time, another post.

This stew is so good, I’ve made it three times in a single week. One batch was a test run, the second was for writing everything down and taking notes, and the last was just because we wanted it again for dinner.

Okay, fine. I probably could’ve stopped at two batches, but it’s really good stew, friends.

This Vegan Cajun Corn Stew has been scooped up with bread, poured over rice, and yes, shamelessly scraped from the bottom of the pot with a spoon because no one was around to judge.

Vegan Cajun Corn Stew with Potatoes. It’s a thing. A really good, really cozy thing.

Why You’ll Love This Recipe

This vegan stew is one of those meals you’ll want on repeat, especially on cold evenings.

Hearty and satisfying: Potatoes add a creamy texture and bulk to the stew, making it filling without meat.

Flavor-packed: Cajun seasoning, smoked paprika, and garlic combine with coconut milk to give a comforting, bold taste.

Quick and simple: Ready in just 40 minutes with easy pantry staples.

Customizable: Add spinach, jalapeño, or hot sauce to adjust heat and nutrition.

Kid-friendly: Sweet corn and tender potatoes appeal to kids’ palates while still offering depth for adults.

Vibrant and cozy: The bright colors of red and green peppers, golden potatoes, and corn make it visually delightful.

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Ingredients

For the Stew:

• 2 tablespoons olive oil
  
• 1 large onion, diced
  
• 1 red bell pepper, diced
  
• 1 green bell pepper, diced
  
• 3 cloves garlic, minced
  
• 2 cups fresh or frozen corn
  
• 2 medium potatoes, peeled and diced into small cubes
  
• 1 can diced tomatoes
  
• 1 can coconut milk
  
• 1 can kidney beans, rinsed and drained
  
• 2 cups vegetable broth
  
• 1 tablespoon Cajun seasoning
  
• 1 teaspoon smoked paprika
  
• ½ teaspoon thyme
  
• Salt, to taste
  
• Black pepper, to taste
  
• Chopped green onions for topping
  

Optional Add-ins:

• Hot sauce for heat
  
• A handful of fresh spinach
  
• Sliced jalapeños
  
• Fresh lime wedges
  

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Step-by-Step Instructions

1. Build the Base

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and slightly translucent. Toss in the red and green bell peppers and cook until glossy and fragrant. Stir in the garlic, Cajun seasoning, smoked paprika, and thyme, letting the spices bloom and infuse the oil.

2. Add the Main Ingredients

Pour in the diced tomatoes, potatoes, corn, kidney beans, and vegetable broth. Stir thoroughly so the flavors meld together. Bring the mixture to a gentle boil, then reduce to a simmer. Allow the potatoes to cook until tender, stirring occasionally to ensure nothing sticks to the bottom.

3. Make It Creamy

Once the potatoes are tender, stir in the coconut milk and let the stew simmer again for a few minutes. Taste and adjust seasoning with salt, black pepper, or extra Cajun spice. The potatoes naturally thicken the stew, creating a creamy, rich texture without any dairy.

4. Finish and Serve

Remove from heat and serve immediately. Top with chopped green onions, a squeeze of lime, and optional hot sauce for extra zest. The tender potatoes, sweet corn, and creamy coconut base make every spoonful comforting and satisfying.

Tips & Variations

• Creamier texture: Cook the potatoes slightly longer to release starch, thickening the broth naturally.
  
• Chunky vs smooth: Leave the potato cubes larger for a rustic stew, or dice smaller for a creamier feel.
  
• Extra spice: Add cayenne pepper or jalapeño slices if you like a spicy kick.
  
• Veggie boost: Carrots, celery, or okra pair beautifully with potatoes and corn.
  
• Make ahead: Store in an airtight container for up to 3 days. Reheat gently in a pot, adding a splash of broth if needed.

Serving Suggestions

This stew works perfectly on its own or with simple sides. Crusty bread, cornbread, or warm rice are excellent companions. For an added fresh touch, sprinkle chopped herbs, a little hot sauce, or a squeeze of lime. When I make it for family dinner, I like to serve it with a green salad on the side for color and crunch. The potatoes and corn soak up the spices, making every bite flavorful and satisfying.

Frequently Asked Questions

Can I use sweet potatoes instead?

Yes, sweet potatoes add a natural sweetness and cook beautifully with the other ingredients.

Do the potatoes need peeling?

Peeling is optional. Skins add texture and nutrients, but peeled potatoes give a smoother stew.

Will the stew thicken with potatoes?

Absolutely. As the potatoes cook, they release starch that naturally thickens the broth.

Can I make this spicy?

Yes, adding cayenne, jalapeños, or hot sauce easily increases the heat without overpowering the flavors.

How long does it keep?

Stored in an airtight container in the fridge, it stays fresh for up to 3 days. Reheat gently on the stovetop.

Final Thoughts

Vegan Cajun Corn Stew with Potatoes is a cozy, hearty, and flavorful meal that works for lunch or dinner. The potatoes make it extra filling, the corn adds sweetness, and the spices bring warmth and depth. It’s plant-based, satisfying, and colorful, perfect for sharing or enjoying solo. This recipe is simple, customizable, and guaranteed to bring comfort in every spoonful.