Hearty Vegan Potato Corn Chowder
Vegan Potato Corn Chowder is a thick & hearty, dairy-free recipe. Keep warm all winter with this one-pot, rich and chunky soup.
Servings: 6 bowls
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)
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
- 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.
- 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
