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    Home » All Recipes » Vegan Potato Corn Chowder

    Vegan Potato Corn Chowder

    Published: Oct 11, 2017 · Updated: Sep 7, 2021 by Marlena Luna · This post may contain affiliate links. · 59 Comments

    Jump to Recipe Pin SaveSaved!
    Two bowls of vegan potato corn chowder.
    A bowl of vegan potato corn chowder topped with chives.

    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!

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

    Vegan potato corn chowder is a one-pot meal that comes together in less than 45 minutes.

    Because this recipe is so easy and delicious, it is one of my go-to winter soups.

    This vegan chowder is creamy, rich, and comforting. It will quickly become a go-to for you as well!

    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.

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

    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!

    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.

    Frequently Asked Questions

    How do I thicken potato corn chowder?

    Blend a portion of the soup with an immersion blender or standard blender to thicken it up, to your liking, after cooking.

    Can I freeze it?

    I do not recommend freezing potato corn chowder. The potato chunks do not freeze well. They become grainy with an unappetizing texture when defrosted. It is best to enjoy the soup fresh or within 3-4 days, stored in the refrigerator.

    A spoon digging into chunky Vegan Potato Corn Chowder.

    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!

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

    More Warming Vegan Soup Recipes

    Chickpea Noodle Soup

    Southwest Vegetable Soup

    Loaded Taco Soup

    Creamy Potato Soup

    Cauliflower Leek Soup

    We'd love to hear from you!

    If you enjoyed this vegan 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.

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    Recipe

    Hearty Vegan Potato Corn Chowder

    prep time: 15 minutes minutes
    cook time: 20 minutes minutes
    total time: 35 minutes minutes
    servings: 6 bowls
    Vegan Potato Corn Chowder is a thick & hearty, dairy-free recipe. Keep warm all winter with this one-pot, rich and chunky soup.
    4.65 stars (121 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 4 large yukon gold potatoes, peeled and cubed (roughly 2-pounds)
    • 1 ½ cups corn, frozen, canned or fresh
    • 2-3 white carrots, diced
    • 1 medium onion, chopped
    • 3 garlic cloves, minced (or 1 and ¼ teaspoon garlic powder)
    • 4 cups vegetable broth
    • 1 cup plant milk, unsweetened and unflavored (I use almond milk)
    • ½ teaspoon dried thyme
    • 1 teaspoon dried parsley, or 1 Tablespoon fresh
    • 1 ¼ teaspoon Himalayan pink salt, or to taste
    • 1 bay leaf
    • 1-2 Tablespoons nutritional yeast
    • 3 Tablespoons all-purpose flour, optional for thickening (use GF if needed)
    Prevent your screen from going dark

    Instructions

    Stovetop

    • Add everything, except the 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. Blend about ¼ to ⅓ of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all.
      (see notes 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.

    For the Instant Pot

    • Add all the ingredients, except the flour to the inner pot.
    • 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.
    • 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.
    • Unseal the lid, give the soup a stir, and remove the bay leaf.
    • Blend about ¼ to ⅓ of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all.
      (see notes to thicken it with flour)
    • Serve topped with fresh green onions and fresh ground pepper.

    Notes

    1. Flour: To use flour to thicken the soup, measure ¼ cup non-dairy milk and whisk in 3 Tablespoons of flour. Pour the flour mix and the remaining ¾ cup non-dairy milk into the soup pot. For an extra thick chowder, blend a small portion of the soup.
    2. Leftovers: Save any leftovers in the fridge for up to 4 days. Reheat the chowder on the stove in a saucepan. Since refrigerating further thickens it, you may need to add more broth or non-dairy milk to help thin it out and adjust the seasonings.

    Nutrition

    Serving: 1bowl | Calories: 221kcal | Carbohydrates: 55g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 55mg | Fiber: 6g | Sugar: 7g

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

    course: Main Dishes
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

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    Reader Interactions

    Comments

      4.65 from 121 votes (121 ratings without comment)

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    1. Emily

      December 22, 2023 at 11:21 am

      Are we supposed to peel the potatoes?

      Reply
      • Marlena Luna

        December 23, 2023 at 10:00 am

        Yes, the potatoes should be peeled. Enjoy!

        Reply
    2. Danielle

      December 13, 2022 at 6:34 pm

      Have you tried this in a crockpot?

      Reply
      • Marlena Luna

        December 14, 2022 at 12:22 pm

        I have not tried this recipe in the crockpot, but I think it would do great in there. Add everything to your crockpot and cook on high for 4 hours or low for 6-8 hours. Blend after cooking. Enjoy!

        Reply
    3. Sherry

      February 16, 2022 at 4:58 pm

      Very tasty. Thank you for a delicious comfy soup!

      Reply
    4. Sheri

      March 23, 2021 at 2:36 pm

      We really enjoy this soup! I’ve made it many times :) This time we took 1/3 of the soup and puréed it with a can of rinsed, white kidney beans and added some smoked paprika. So tasty! Thank you for this recipe, it’s our 11yr olds go-to when it’s her turn to cook supper

      Reply
      • Marlena Luna

        March 24, 2021 at 11:23 am

        It's always nice to have a helper in the kitchen! I'm glad the recipe is a hit with the family. :)

        Reply
      • Chelsea

        October 24, 2022 at 11:21 am

        Am I blind, or is corn not listed in the ingredients? I’m wondering how much to add. Thank you!

        Reply
        • Marlena Luna

          October 25, 2022 at 10:22 am

          Hi Chelsea! The corn was listed more toward the bottom of the ingredients list. I have moved it to the second ingredient. You will need 1 and 1/2 cups. Enjoy!

          Reply
    5. Karen

      February 27, 2021 at 12:58 pm

      Hello
      Might be a silly question but i am new to vegan cooking. What type of non dairy milk is
      best in this and if I don’t have nutritional yeast is it ok without it?

      Thank You

      Reply
      • Marlena Luna

        February 28, 2021 at 1:34 pm

        Any kind of unsweetened plain non-dairy milk will work ––soy milk, cashew milk, almond milk, oat milk, etc.
        The nutrtional yeast adds a cheesiness to the chowder, but it is not needed. If you have vegan cheese shreds you mix a handful into each bowl.

        Reply
      • Nicholas

        December 08, 2021 at 2:54 pm

        I have found Unsweetened Soy milk is best to cook with. But unsweetened almond works fine.

        Yes not using nutritional yeast is fine. I tend to leave it out of most recipes as i do not care for the taste.

        Reply
    6. Dean

      February 19, 2021 at 1:14 pm

      How do I make this in an instant pot?

      Reply
      • Marlena Luna

        February 19, 2021 at 8:33 pm

        I just updated the recipe card to include Instant Pot instructions. Enjoy! :)

        Reply
    7. Jaclyn

      January 20, 2021 at 3:55 pm

      Had this for dinner tonight! Even my husband, who is very picky, enjoyed it! Thank you

      Reply
    8. Sarah

      December 26, 2020 at 4:51 pm

      This was delicious and my picky almost 4 year old loved it too! I used corn starch to thicken and it worked well.

      Reply
    9. Jordan

      December 16, 2020 at 5:18 pm

      I've made this several times and it is always a hit! So far I've left out the white carrots since I haven't had them, and it's turned out great!

      Reply
      • Marlena Luna

        December 19, 2020 at 3:17 pm

        That’s wonderful to hear!

        Reply
    10. Farah

      September 05, 2020 at 6:02 pm

      Made this and am making it again because I loved it so much. Couldn’t find white carrots but it was just as delicious and nice looking with orange ones. Thank you soooo much because I’m a corn chowder fiend and hadn’t found a great vegan option until now!! =D

      Reply
    11. Ronde Walch

      July 24, 2020 at 12:32 pm

      I used a white sweet potato instead of the white carrot and it was delicious!

      Reply
      • Marlena Luna

        July 28, 2020 at 6:57 pm

        Yum, sounds tasty! :)

        Reply
    12. Erika

      March 25, 2020 at 12:05 pm

      Is it possible to substitute the white carrots with something else?

      Reply
      • Marlena Luna

        March 25, 2020 at 2:33 pm

        Parsnip is a great substitute. Otherwise you can add zucchini, broccoli or other soft veggies into the pot after blending. If you skip blending the soup, add the softer veggies in towards the end and cook until they are soft. Enjoy Erika! :)

        Reply
    13. Tami

      December 12, 2019 at 5:05 pm

      Do you know about how many ounces of soup this recipe makes?
      I need to make quite a lot, and want to make sure I have enough ingredients!
      This recipe sounds amazing, I can't wait to try it!
      Thank you!

      Reply
      • Marlena Luna

        December 13, 2019 at 2:35 pm

        I'm unsure of how many ounces it makes, but I’d say it easily makes 8-10 cups of soup.

        Reply
    14. Bridget

      December 03, 2019 at 5:05 pm

      Love Love it. I went plant based this summer and today I’m fighting a bad cold. No appetite. So I happened on your recipe because I needed something quick and healthy. I had all of the ingredients, shock!
      I added vegan mozzarella as a topping. I wouldn’t change a thing! Thanks

      Reply
      • Marlena Luna

        December 05, 2019 at 10:48 pm

        Yay! I’m glad you loved it, Bridget!

        Reply
    15. Schala

      October 06, 2019 at 9:29 pm

      Really really great soup. Super amazing for a tasty fast soup, this will be a go to.

      Reply
    16. Kay Scott

      March 16, 2019 at 9:19 am

      This soup was fantastic, our entire family enjoyed, including teenage daughters. I did not need to thicken with anything and I had omitted the nutritional yeast, since I just did not have on hand. Will make again and the perfect lunch for St. Patrick's Day.

      Reply
      • Marlena Luna

        March 18, 2019 at 9:36 am

        That's wonderful Kay! I'm glad everyone enjoyed it! :)

        Reply
    17. 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
      • Marlena Luna

        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
    18. 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
      • Marlena Luna

        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
    19. Shron

      November 04, 2018 at 8:49 pm

      What vegetable broth do you use? Mine always has an oeganish color?

      Reply
      • Marlena Luna

        November 05, 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 brand vegetable broth is very similar and found at most supermarkets.

        Reply
    20. 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
      • Marlena Luna

        June 30, 2018 at 5:19 pm

        That's so great to hear Karen! :)

        Reply
    21. 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
      • Marlena Luna

        June 03, 2018 at 10:58 am

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

        Reply
    22. Rebekah

      February 08, 2018 at 9:40 pm

      Absolutely delicious!! Will be in the soup rotation for sure :)

      Reply
      • Marlena Luna

        February 14, 2018 at 12:50 pm

        Thank you Rebekah! I'm so glad you enjoyed it!! :)

        Reply
    23. Gudiya

      January 03, 2018 at 1:28 pm

      Can you replace the flour or nutritional yeast with corn starch?

      Reply
      • Marlena Luna

        January 05, 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
    24. Laura

      December 10, 2017 at 11:53 am

      Are red potatoes and/or sweet potatoes ok to use in place of the Yukons?

      Reply
      • Marlena Luna

        December 10, 2017 at 2:00 pm

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

        Reply
    25. Traci

      November 29, 2017 at 8:49 am

      Would this be ok to freeze and serve later?

      Reply
      • Marlena Luna

        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
    26. Courtney

      November 27, 2017 at 6:25 pm

      What kind of non dairy milk do you use?

      Reply
      • Marlena Luna

        November 27, 2017 at 6:41 pm

        I use unsweetened and unflavored almond milk.

        Reply
        • Courtney

          November 28, 2017 at 8:07 am

          Thank you!

          Reply
    27. 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
      • Marlena Luna

        November 27, 2017 at 5:44 pm

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

        Reply
    28. Mandy

      November 05, 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
      • Marlena Luna

        November 05, 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 07, 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
        • Marlena Luna

          November 13, 2017 at 3:20 pm

          Thank you for the feedback Madelyne! Parsnips seem to be a great substitution!

          Reply
    29. Linda

      October 13, 2017 at 8:42 am

      Potato and corn chowder is one of my favorite winter soups. This looks so delicious!

      Reply
      • Marlena Luna

        October 14, 2017 at 8:48 am

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

        Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, 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 pantry staples. Stick around and enjoy some amazing vegan food!

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