Vegan Potato Corn Chowder

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!

Ingredients

Vegan potato corn chowder is loaded with whole food ingredients like potatoes, onion, sweet corn, and white carrots.

Are white carrots necessary?

The answer is no.

The color of the carrot does not affect the taste of the soup. So, if you only have orange carrots on hand, toss 'em in.

But, if you're on the hunt for white carrots, they can usually be found in a bag of rainbow carrots.

I went with white carrots to keep the soup color light after blending. Since white carrots are harder to find, orange carrots are the perfect substitute.

How to make vegan potato corn chowder

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.

1. Chop the veggies.
2. Toss the ingredients into the pot.
3. Cook for about 20 minutes.
4. Blend a portion to thicken if desired.

It's that simple!

FAQ's

To serve

Top your chowder with green onions and fresh ground pepper to complete the bowl. Pair it with a loaf of sourdough bread for an extra filling meal.

Or, save dishes tonight and serve this vegan potato corn chowder in a bread bowl.

Now grab a spoon and dig in!

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Hearty Vegan Potato Corn Chowder

Yield: 6 bowls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Vegan Potato Corn Chowder is a thick & hearty, dairy-free recipe. Keep warm all winter w/ this one-pot, rich & chunky soup.

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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

Stovetop

1. Add everything, except the non-dairy milk and flour to a large soup pot.
2. Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.
3. Remove the bay leaf. Blend about 1/4-1/3 of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour)
4. 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.
5. Serve topped with fresh green onions and fresh ground pepper.

For the Instant Pot

1. Add all the ingredients, except the flour to the inner pot.
2. Mix the ingredients together and seal the lid and steam valve. Set the Instant Pot to MANUAL or PRESSURE COOK for 3 minutes on HIGH PRESSURE.
3. Once the cooking time has finished allow the Instant Pot to naturally release pressure for 15 minutes. Carefully turn the steam valve to release any remaining pressure.
4. Unseal the lid, give the soup a stir, and remove the bay leaf.
5. Blend about 1/4-1/3 of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour).
6. Serve topped with fresh green onions and fresh ground pepper.

Enjoy!

Notes

1. 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.
2. 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 bowl
Amount Per Serving: Calories: 221Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 55mgCarbohydrates: 55gFiber: 6gSugar: 7gProtein: 9g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

Warming vegan food