• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Where You Get Your Protein

Vegan Recipes | real food made from plants

  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS

Vegan Potato Corn Chowder

By Where you get your protein 29 Comments

Pin21.2K
Share342
Tweet
Flip
21.6K Shares

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!

Vegan Potato Corn Chowder in a bowl topped with green onions and black pepper. Served with a sourdough bread loaf.

 

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!)

 

2 bowls of Vegan Potato Corn Chowder topped with green onions and fresh ground black pepper. Served with a sourdough bread loaf

 

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.

 

2 bowls of thick and cream Vegan Potato Corn Chowder. They're topped with fresh green onion and black pepper. Served with a sourdough bread loaf.

 

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.

Pair this chowder with a loaf of sourdough bread for an extra filling meal!  Then, top the bowl with green onions and fresh ground pepper.

Now grab a spoon and dig in!

 

A spoon digging into chunky Vegan Potato Corn Chowder.

Vegan Potato Corn Chowder- A spoonful of chunky potatoes, diced white carrots, sweet corn and topped with fresh green onions and black pepper.

 

For another one-pot soup check out my veggie and wild rice soup.  Or you can find more warming soup ideas here.

 

 

We’d love to hear from you!

If you loved this recipe, please leave a 5 star rating in the recipe card and share your thoughts in the comments below.  Also, if you snap a photo be sure to share it with us!  We love to see your creations!  You can find us on Pinterest, Facebook and Instagram.

 

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.

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

  1. Add everything, except the corn, 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 then blend about 1/4 of the soup using an immersion blender or standard blender. (*see note)
  4. Measure out 1/4 cup non-dairy milk and whisk in the flour.
  5. Add the flour/milk mix, remaining 3/4 cup non-dairy milk and corn to the soup.
  6. 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.
  7. Serve topped with fresh green onions and fresh ground pepper.

Enjoy!

Notes

  1. 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.
  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: 191
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
© Marlena | WYGYP
Cuisine: American / Category: Main Dishes
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! #vegansoups #potatosoup #veganrecipes #meatlessmonday #vegandinners

Disclosure: This post contains affiliate links.

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! #vegansoups #potatosoup #veganrecipes #meatlessmonday #vegandinners
Pin21.2K
Share342
Tweet
Flip
21.6K Shares

MORE VEGAN RECIPES TO ENJOY

  • Vegetable Soup in a white bowl with another bowl of soup and the Instant Pot in the back.
    Instant Pot Vegetable Soup - Vegan
  • 2 bowls of vegan Cauliflower Leek Soup served with a loaf of french bread.
    Cauliflower Leek Soup (vegan)
  • Creamy Potato Cauliflower Soup (vegan)
  • Hearty and delicious, Quick One-Pot Veggie and Wild Rice Soup is perfect for those cold winter days. It only takes one pot, a few simple ingredients and about 30 minutes to cook. Vegan and Gluten-Free!
    Quick One-Pot Veggie and Wild Rice Soup - vegan
  • Over 20 of the best Warming Vegan Soups – From creamy puréed soups to chunky veggie soups, there's something for everyone!
    20+ Warming Vegan Soups
  • Holy Goodness! This is the best vegan tortilla soup ever! Who could resist avocado and jalapeño cashew-queso in their vegan tortilla soup!?
    Vegan Tortilla Soup with Jalapeño Cashew-Queso

Filed Under: All Recipes, Entrées, Gluten-Free Tagged With: easy, kid-friendly, one-pot, soup

Previous Post: « Pumpkin Spice Hot Chocolate (Dairy-free)
Next Post: Vegan Holiday Sandwich w/ Savory Herb Dressing »

Reader Interactions

Comments

  1. Angela

    January 13, 2019 at 12:26 pm

    I used vegetable stock and ground thyme so it had a weird brownish color but was delicious. I think I might try parsnips as one person suggested for next time.
    Reply
    • Where you get your protein

      January 13, 2019 at 5:32 pm

      I'm happy to hear it was still delicious, Angela! If you try it with parsnips, come back and let us know how it was!
      Reply
  2. AprilRay

    December 13, 2018 at 9:04 am

    Loved this recipe! Stuck with orange carrots and added celery. I've done this recipe before and tried full fat coconut milk, it was amazing and not too coconutty at all. Left out the flour or starch step and never missed it. Will continue to use this recipe.
    ★★★★☆
    Reply
    • Where you get your protein!

      December 15, 2018 at 3:28 pm

      I'm so glad you enjoyed the recipe! I'll have to try it with coconut milk next time, sound delicious! :)
      Reply
  3. Shron

    November 4, 2018 at 8:49 pm

    What vegetable broth do you use? Mine always has an oeganish color?
    Reply
    • Where you get your protein!

      November 5, 2018 at 9:39 am

      Hi Sharon! I use the organic vegetable broth from Trader Joes. If you don't have one near you, Pacific broth is very similar and found at most supermarkets. But since this is an older recipe I may have used these vegetable bullion cubes. I try to avoid yeast extract and palm oil so I stay away from those and only use the broth from TJ's now.
      Reply
  4. Karen

    June 28, 2018 at 7:37 am

    Easy, Quick and Delicious!! Definitely will be one of my go to soups. Thanks so much for sharing.
    ★★★★★
    Reply
    • Where you get your protein!

      June 30, 2018 at 5:19 pm

      That's so great to hear Karen! :)
      Reply
  5. Bart

    May 26, 2018 at 7:47 pm

    Delicious! Thanks for the recipe. My only suggestion would be to add some of the corn to the thickening process at the end, since the breakdown of the cooked vegetables enhanced the flavor. And since it is corn chowder, I’d think the enhanced corn flavor should be more prominent. Otherwise it’s more or less thickened potato vegetable soup with corn kernels. Still delicious, but lacking some of the corn flavor easily included.
    ★★★★☆
    Reply
    • Where you get your protein!

      June 3, 2018 at 10:58 am

      Thank you for the suggestion Bart! I went ahead and added it to the notes of the recipe.
      Reply
  6. Rebekah

    February 8, 2018 at 9:40 pm

    Absolutely delicious!! Will be in the soup rotation for sure :)
    ★★★★★
    Reply
    • Where you get your protein!

      February 14, 2018 at 12:50 pm

      Thank you Rebekah! I'm so glad you enjoyed it!! :)
      Reply
  7. Gudiya

    January 3, 2018 at 1:28 pm

    Can you replace the flour or nutritional yeast with corn starch?
    ★★★★★
    Reply
    • Where you get your protein!

      January 5, 2018 at 11:27 am

      Hi Gudiya! If you plan on blending a portion of the soup you can skip the flour altogether (the nutritional yeast is optional for an added cheese flavor). Otherwise, you can use corn starch but I would suggest only add 1-2 Tablespoons, depending on how thick you'd like it. Enjoy! :)
      Reply
  8. Laura

    December 10, 2017 at 11:53 am

    Are red potatoes and/or sweet potatoes ok to use in place of the Yukons?
    Reply
    • Where you get your protein!

      December 10, 2017 at 2:00 pm

      Hi Laura! Yes, you can totally switch out the potato variety! Enjoy! :)
      Reply
  9. Traci

    November 29, 2017 at 8:49 am

    Would this be ok to freeze and serve later?
    Reply
    • Where you get your protein!

      November 30, 2017 at 8:46 am

      This soup is best fresh, I wouldn't suggest freezing it. The potato texture changes too much during freezing, which creates a grainy soup.
      Reply
  10. Courtney

    November 27, 2017 at 6:25 pm

    What kind of non dairy milk do you use?
    Reply
    • Where you get your protein!

      November 27, 2017 at 6:41 pm

      I use almond milk.
      Reply
      • Courtney

        November 28, 2017 at 8:07 am

        Thank you!
        Reply
  11. Courtney

    November 26, 2017 at 8:19 am

    This is such an amazing recipe! Tastes great and lasted me a few days. Perfect for the winter! ☺
    Reply
    • Where you get your protein!

      November 27, 2017 at 5:44 pm

      Thank you so much, Courtney! I'm so glad you enjoyed the soup! :)
      Reply
  12. Mandy

    November 5, 2017 at 10:42 am

    I can’t find white carrots. I know parsnips don’t have the same flavor as carrots, but I’m wondering if I could use them instead?
    Reply
    • Where you get your protein!

      November 5, 2017 at 2:24 pm

      Orange carrots will work if you want to stick to carrots. The only difference will be the color of the soup. If you'd like to keep the color light, parsnips are a good replacement. As you mentioned, the flavor may be a little altered, but still delicious I'm sure. If you try it with parsnips let me know how it comes out! Enjoy, Mandy! :)
      Reply
    • Madelyne

      November 7, 2017 at 6:25 pm

      You sure can!! They will have a slight pepper taste, so taste the soup before adding more pepper. Enjoy!
      Reply
      • Where you get your protein!

        November 13, 2017 at 3:20 pm

        Thank you for the feedback Madelyne! Parsnips seem to be a perfect substitution!
        Reply
  13. Linda from Veganosity

    October 13, 2017 at 8:42 am

    Potato and corn chowder is one of my favorite winter soups. This looks so delicious!
    Reply
    • Where you get your protein!

      October 14, 2017 at 8:48 am

      Thanks, Linda! You can't go wrong with potatoes and corn!
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

hello!

Welcome! I’m Marlena, the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy to find or a pantry staple. Stick around and enjoy some amazing vegan food!

connect with us

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Footer

Search Recipes by Category

Affiliate Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Never miss out on a new recipe. Sign up for our newsletter!

© 2019 whereyougetyourprotein.com – This site contains affiliate links.

Privacy Policy