Vegan Potato Corn Chowder is a thick and hearty, dairy-free recipe. It takes only one pot and a few simple ingredients you have in your kitchen. This rich and creamy soup will keep you warm all winter long!
Is vegan potato corn chowder easy to make?
If you’re a fan of my potato cauliflower soup, you’ll love how easy and flavorful this hearty vegan potato corn chowder is!
It comes together in 4 easy steps.
- Chop the veggies.
- Toss the ingredients into the pot.
- Cook for about 20 minutes.
- Blend a portion to thicken if desired.
Now devour this simple and hearty chowder.
What ingredients are used in this soup?
Vegan chowder is so creamy, rich and comforting! It’s loaded with whole food ingredients like potatoes, onion, sweet corn, and white carrots.
Now grab a spoon and dig in!
Are white carrots necessary?
I always have orange carrots on hand. White carrots are a bit harder to find, but they can usually be located in a bag of rainbow carrots. When I’m out I toss in the orange carrots without any taste difference.
I went with white carrots for this recipe to keep the soup color more neutral. Since they are harder to find feel free to use any color carrots you have available.
How do I thicken potato corn chowder?
Simply blend a portion of the soup with an immersion blender or standard blender to thicken it up after cooking. Or forget the blender and just mix in the optional flour.
If you prefer an extra thick chowder, add the flour and blend the soup. (See recipe note for details.)
Can I freeze potato corn chowder?
I don’t suggest freezing this chowder. The potato chunks will turn to a grainy, mushy, unappetizing texture when defrosted. I find it’s best to enjoy the soup fresh or within 3-4 days stored in the fridge.
If you enjoyed this one-pot soup you may also enjoy one of these recipes:
Or you can find more warming soup ideas here.
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Hearty Vegan Potato Corn Chowder
Vegan Potato Corn Chowder is a thick & hearty, dairy-free recipe. Keep warm all winter w/ this one-pot, rich & chunky soup.
Ingredients
- 4 large yukon gold potatoes, cubed (roughly 2 lbs.)
- 2-3 white carrots, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced (or 1 and 1/4 teaspoon garlic powder)
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley, or 1 Tablespoon fresh
- 1 and 1/4 teaspoon Himalayan pink salt, or to taste
- 1 bay leaf
- 1-2 Tablespoons nutritional yeast
- 1 and 1/2 cups corn, frozen
- 1 cup non-dairy milk
- Optional for thickening: 3 Tablespoons all-purpose flour, use GF if needed
Instructions
- Add everything, except the corn, non-dairy milk, and flour (if using) to a large soup pot.
- Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.
- Remove the bay leaf and add in the corn. Blend about 1/4-1/3 of the soup using an immersion blender or standard blender. (see note to thicken it with flour)
- Mix in the non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed.
- Serve topped with fresh green onions and fresh ground pepper.
Enjoy!
Notes
- Flour: If you are using flour to thicken the soup, measure out 1/4 cup non-dairy milk and whisk in the flour. Pour the flour mix and remaining 3/4 cup non dairy milk into the soup pot. For an extra thick chowder, add the flour and blend 1/4 of the soup.
- Leftovers- save well in the fridge for up to 4 days. Reheat any leftover chowder on the stove in a saucepan. Since refrigerating further thickens the chowder, you may need to add more veggie broth to help thin it out and adjust the seasonings.
Nutrition Information:
Yield: 6 bowls Serving Size: 1 bowlAmount Per Serving: Calories: 221 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 55mg Carbohydrates: 55g Fiber: 6g Sugar: 7g Protein: 9g
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