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 chunky soup will keep you warm all winter long!
it’s so easy
If you’re a fan of my potato cauliflower soup, you’ll love this Hearty Vegan Potato Corn Chowder just a much, or maybe even more!
The best part about this chowder is how easily it comes together.
- Chop the veggies.
- Toss the ingredients in the pot.
- Cook for about 20 minutes.
- Now devour this hearty chowder.
It’s that simple! (especially the devouring part!)
Are white carrots necessary?
I always have onions, carrots, potatoes and corn on-hand making this chowder a cinch to bring together.
For this recipe I used white carrots to keep the soup color more neutral, but you can use any color carrots you have available.
Vegan Potato Corn Chowder is made with whole foods
This 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!
For another one-pot soup check out my veggie and wild rice soup. Or you can find more warming soup ideas here.
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Hearty Vegan Potato Corn Chowder
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
- Optional: 1-2 Tablespoons nutritional yeast
- 1 and 1/2 cups corn -frozen, fresh or canned
- 1 cup non-dairy milk, divided
- 3 Tablespoons all-purpose flour, use GF if needed
Instructions
- Add everything, except the corn, non-dairy milk and flour, 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 then blend about 1/4 of the soup using an immersion blender or standard blender. (*see note)
- Measure out 1/4 cup non-dairy milk and whisk in the flour.
- Add the flour/milk mix, remaining 3/4 cup non-dairy milk and corn to the soup.
- Return to a low boil for another 5 minutes to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings if needed.
- Serve topped with fresh green onions and fresh ground pepper.
Enjoy!
Notes
- Blending- You can skip this step but it does help create a thicker chowder. If you choose to blend a portion of the soup, add in 1/2 cup of corn for extra flavor.
- 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: 191
Disclosure: This post contains affiliate links.
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