My oven is being grumpy. It crossed its arms, stomped its feet, and refused to do any more work. I guess after two years of nonstop recipe testing it was demanding a break, and to make that happen, it broke its own ignitor. At least it seems more fun to blame my oven then it does to blame myself for using it so much. ...I'm starting to understand why my oven is so cranky with me...
I was planning on posting a recipe for vegan scalloped potatoes (which I will eventually when my oven gets over its hissy fit), but my oven had other plans. Not sure what to do with the huge bag of potatoes I bought, I decided to whip up a simple chowder for dinner. Well, it's time that I thanked my grumpy oven, and perhaps give it a real good polish, because wow am I glad I made this Easy Vegan Potato and Corn Chowder!
Simple, hearty, creamy, comforting chowder is just what the doctor ordered. (Not the oven doctor, he ordered a new ignitor). But the food doctor that is Sam's stomach. The ingredients are so simple but isn't simple often the best?
This Easy Vegan Potato and Corn Chowder would be perfect for a quick weeknight meal. It's fantastic all on its own, but it's also great served with a side sandwich or a crusty baguette and topped with vegan cheddar cheese or Addictive Coconut Bacon Bits (page 210 in Fuss-Free Vegan).
To make Easy Vegan Potato and Corn Chowder: heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown.
Stir in the vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot. You can top with optional garnishes such as chopped parsley, Addictive Coconut Bacon Bits (page 210 in Fuss-Free Vegan), or vegan cheddar cheese.
Easy Vegan Potato and Corn Chowder
Ingredients
- 1 tablespoon vegan butter or light oil
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour (use all-purpose gluten-free flour if preferred)
- 1 teaspoon dried thyme leaves
- 3 large white or yukon gold potatoes (about 1 ½lbs) peeled and diced (4 cups chopped)
- 2 cups vegetable broth
- 2 cups plant-based milk (such as soy or almond)
- 3 tablespoons nutritional yeast
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Instructions
- Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
- Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
- Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.
Nutrition
Bon appetegan!
Sam.
Alexandra Colacito says
This is one of your best recipes. My comments/modifications: 1) Dice the potatoes VERY SMALL or else there is no way they will be soft in merely 8 minutes. 2) I always add a handful of chopped kale (need those green veggies) and one link of chopped veggie sausage (for extra protein and flavor, probably similar to Sam's suggestion of topping with bacun bits) when I make this. It's utter perfection.
Tana says
Can oat flour be subbed for all purpose flour?
Julie says
Just so delicious. I used peas and pepper instead of celery and carrots. Anything goes. Perhaps recipe only serves 4 people...with hearty appetites.
Collette Turner says
Yummy, quick and easy......and comfort food! I added some vegan cheddar cheese and some TVP bacon bits...OMG yum!!
Gail says
Hi! Can you add white beans for more protein??
Kristal says
Simply excellent! I made it as written, but I added Northern beans for a little more protein and fiber. Approved by one vegan and one carnivore. Thanks for the recipe.
RACHAEL says
This was a delicious, satisfying recipe. I increased to Nutritional Yeast to 3 tablespoons and added 1/4 cup of frozen peas. Very Good!
Rachael says
Actually, I increased the nutritional yeast to 1/4 cup and added 1/4 cup of peas. I also garnished it with crumbled Lightlife vegan bacon and chives.
Margo Smith says
Way too much thyme. The taste was overpowering. Next time I will try 1/2 tsp.
Brie says
This recipe has become a staple in my house. It is simple to make, uses ingredients I always have (or I use a mirepoix mix from the freezer when I desperately need to go shopping but am too lazy to go out). And of course it tastes wonderful. Thank you for such wonderful recipes! Please never retire... I need you forever!
Karla says
OMFG I COULD SCREAM! THIS RECIPE IS ABSOLUTELY AMAZING!! i grew up loving (non-veg) potato corn chowder and this recipe hit the spot, tasted just like the classic and even better bc it's vegan! it has now become one of my go-to favorites, thank you for all the work you do in sharing these recipes! <3 🙂
Grace says
This recipe is so good. It has become a regular in my rotation. Thanks for posting it.
Denise Corklin says
Gorgeous and delicious! I added this to my personal recipe collection. I added chopped spinach, a can of white beans, a few teaspoons of sugar to really brighten the flavor and a teaspoon of rosemary. .....and I signed up for this blog! Thank-you !!
Rebekah Ramirez says
Made this so many times and we will definitely again! It is wonderfully creamy and delicious.
Jenn says
Just made this for the first time! Sam’s recipes are always spot on and delish. I doubled the recipe for my big appetite husband. He loves it. I’m all set for lunches for the week too.
Thanks Sam!
Danielle Connolly says
How long can it be kept in the fridge for? I made it with coconut milk instead of soy milk.
Loved it btw! So delicious!
Marisa S. says
Do you think it would freeze alright? Thanks in advance!
Mark Marple says
What about canning?
Tiffany says
Delicious! Didn't add the nutritional yeast b/c it's a hit and miss with my kids, I didn't miss it though. This recipe is definitely a keeper.
Jeff says
I have issues with histamines and yeast... Would excluding the nutritional yeast mess up the flavor? Is there something I could use in place?
Sam Turnbull says
You can just skip it and add more seasonings to taste if desired 🙂
Ása says
One of my favorites!
Isabelle says
Your blog is always the best source for the easiest and most delicious version of whatever it is that I want to make, and this chowder is no exception.
I made it today and could have eaten the whole pot in one go, it was so yummy.
I have been in love with you for a while now, but especially in these times when we are looking, more than ever, to cook with what is on hand, you are most appreciated.
Thanks for being there! 🙂
Sam Turnbull says
Aww shucks, so happy you're loving everything so much, Isabelle 🙂
Monica says
Absolutely delicious! I would like to add that the potatoes did take a little longer to cook thoroughly but it might have been because I used russet. Thank you so much!
Sam Turnbull says
Glad you enjoyed Monica!
Victoria M. says
If I'm using a bag of frozen mixed veggies instead of fresh carrots and celery, should I add them at the end with the frozen corn or in the beginning?
marie says
The potatoes corn Schroeder it's a bomb goodness.when I was a omnivore I wanted this this soup, but I never liked the tests it was so horrible, and I am not shading any restaurant chef.your vegan version is to die.its yummy, delicious and indulgent.i follow step by step .i added lime juice at the end and didn't use thyme, because I didnt have it but used oregano instead.
Josee says
Made this the other night. Both hubby and I loved it. He said it reminded him of chicken pot pie without the crust. 🙂
Sam Turnbull says
So happy you enjoyed it!
Laurie says
This was soooo good! I made your Irish stew earlier this week (which was a big hit even with meat-eating friends) so I had pretty much all the ingredients left over! It was easy too 🙂
Sam Turnbull says
So happy you enjoyed, Laurie 🙂
Kristen says
This was so good! It was very easy and will be added to my go-to list. My only change was I added the juice of 1 lemon at the end and used fresh thyme since I had it.
One question, the flavor was fantastic and the texture was more soupy than creamy but it looked grainy. Any tips?
Sam Turnbull says
Was your mayo very thin? Or perhaps the potatoes still quite wet? That could have made the mixture thinner. Glad you enjoyed it!
Kristen says
Mayo? Where was I supposed to use that?
Sam Turnbull says
Oh apologies, I was thinking of another recipe. If it's too thin, you can just simmer it longer until it reaches desired thickeness. EnjoY!
Elijah says
Great recipe. I swapped out the apf with chickpea flour. I sauteed with vegetable broth instead of oil. I also added a can of white beans, half a bell pepper and doubled the nutritional yeast.
Tiffany says
I have made this twice now and it the best ever! Comes out perfect. Every recipe I have made from Sam has been a success! Thank you for everything, you are awesome.
Emilie says
This is so good. I love thyme and it's wonderful in this chowder. I've made quite a few of your recipes and they are fantastic. (LOVE the chili!) I think I'll be getting your cookbook soon!
Sam Turnbull says
Awesome! Thrilled you're enjoying my recipes so much 🙂
Megan says
I made this for lunch today and LOVED it! I added a can of cannellini beans to bulk it up a bit, and they were perfect. Thanks for this and all of your other fantastic recipes!
Sam Turnbull says
So happy you enjoyed!!
Jan says
My daughter is vegetarian. She found this site about two + years ago. We have tried many, many recipes and every one is delicious.
We are glad that there are people, with various talents, knowledge and experience, especially in the culinary world, who share their knowledge to help others.
My husband has been ill with a disease for 16 years now, and I started my fight against cancer in May 2019. My husband's diet must now radically change due to advancement of the disease, and he is diabetic so we make some substitutions. I will also benefit.
Lots and lots of fresh vegetables and fruits. This site has been invaluable for recipes all of us can enjoy.
Thank you!
Sam Turnbull says
I'm so happy you have been enjoying my site so much, Jan! Wishing you health and happiness 🙂
Shelby Goodwin says
Perfect for cold fall days in VT! I added some smoked paprika for a little added spice and it was delicious
Sam Turnbull says
Awesome! So happy you enjoyed it, Shelby 🙂
Nick says
Agreed I’m making this in VT too! 🙂
Margaret O'Brien says
Hi Sam. Thank you for this great recipe. I made it for lunch today and it was a great hit. It is probably the type of nutritional yeast but 3 tablespoons seemed excessive to me so I used two heaped dessert spoons which was right for us. I used rosemary instead of thyme because it goes so well with potato and served up torn mint in a side bowl as mint goes so well with corn. I also didn’t peel the potatoes - they were the white variety and chopped the same size as the carrots so the skin was not really visible in the final meal. The other changes I made were in the cooking. I made a mirepoix by cooking the onion, carrot garlic and celery down to a paste, about 10 minutes longer than your recipe. I also made the flour roux a little differently using a hot broth and pouring it in gradually. Small changes to suit my personal taste. Again, a great recipe. Thank you.
Sam Turnbull says
So happy you enjoyed it, Margaret!
Jerusha Borden says
Soup is my all time favourite things to make. There's just something about it - like hot steaming love in a bowl. This soup, though...it's the best there is. I have so many soup recipes that I've collected over the years, and I keep coming back to this. It's hearty, it's delicious and it's comforting. It's basically the best soup of all time. When things get rough and you've had a bad day, this steaming hot bowl of soup is exactly what you need.
Sam Turnbull says
Aww that's so awesome, Jerusha! Honoured this soup is so comforting for you and a favourite 🙂
Diana Ramirez says
I'm a but confused about the calories. If it serves 6 and is 126kcal that's 21kcal per serving?? I made the soup and it was great. Just trying to calculate for my daily intake.
Sam Turnbull says
Sorry for the confusion, the nutrition is based on 1 serving of the soup. So one serving is 126 calories. 🙂
Chris says
Wish there were 6 stars to rate it. I adjusted the amounts to my taste.
I used 2 cups of veg broth and 3/4 cup of almond milk. Then the nooch.
Oh my. So delicious!!! What a perfect combination!!!
Sam Turnbull says
Haha, so happy you enjoyed, Chris!
Hannah says
I made this to be my dinner for this week at college! Very yummy. I totally look forward to coming home to a bowl of this soup! Thanks!
Sam Turnbull says
So happy you enjoyed it, Hannah 🙂
Suzy says
Oh I liked this very much!!! I used Rippl 1/2 and 1/2 because I had leftovers from Holiday baking and it really made it nice and creamy! So simple, but so flavorful! I only have one question: *when* are you supposed to add the potatoes to the pot? 😉 I added the veggies, the flour and thyme and never saw where the potatoes are added. Thanks Sam! This is a winner for sure!!
Sam Turnbull says
So happy you enjoyed it so much, Suzy! I believe step 2 has the instructions to add the potatoes. 🙂
Suzy says
Ah thanks! I see it does say it now. When I originally imported it into my recipe program, there was no mention in Step 2! Thanks!!!
Monique says
Made this for New Years Day (today)! I added the cup of corn the recipe called for but we SUPER love corn so I pureed a cup of naturally sweet corn and added it to the soup! It was a hit! I will add this recipe to my favs!
Sam Turnbull says
Wonderful! So happy you loved the recipe so much 🙂
Irene McDonald says
Can't believe how good and easy this soup was. Made it the second time for company and 3 asked for the recipe! Making it for the 3rd time today. Between this, lentil and your mushrooms soup, I am trying to eat soup every day in the freezing winter here.
Planning on working my way through your cook this winter. Thanks again.
Sam Turnbull says
You're most welcome! I'm so happy you love the recipe so much, Irene 🙂
Lia says
Hi, I'm having trouble with lumps in the chowder. Any advice?
Sam Turnbull says
Chowder is supposed to be lumpy.
Ellen says
I can’t wait to try this recipe. I love chowder!! I love your happy video cooking. That is exactly how I feel in the kitchen. Thank you for you cheerful, happy cooking style. We all need this right now.
Teri says
Can you freeze the leftovers? I’m thinking the potatoes may get get funky.
Sam Turnbull says
Yeah, potatoes tend to get weird when frozen, I wouldn't recommend it.
Mark Marple says
What about canning with a pressure cooker?
April says
Definitely fixed!!! Oops!!
Sam Turnbull says
Haha! Awesome 🙂
April says
Decibel fixed my comfort food craving.
Patricia Cage Bibbs says
I’ve made this soup twice. My husband who grew up in New Orleans and loves soup. I put Cajun essence and rustic rub in it. It was amazing. This is our go to soup. I would like to have more of your recipes.
Sam Turnbull says
So thrilled you love it so much, Patricia! You can see my full recipe index here, and I have even more recipes in my cookbook Fuss-Free Vegan. Enjoy!
Régine B. says
A very nice recipe, which I am enjoying right now. Thank you, Sam. I made one change: instead of nut milk, I diluted some almond butter in a bit of broth, and added this at the very end, after turning off the heat.
Sam Turnbull says
Glad you enjoyed!
LISA says
So good. We use rice milk as our house milk and this was great!!!!
Sam Turnbull says
Awesome!
Stacey says
Love adding a mix of veggies into soup. However, I just leave out the yeast as i don't have it now.
Sam Turnbull says
Glad you enjoyed!
Kurt Galloway says
So would the taste change much without the Yeast?
Kurt Galloway says
Also when you add the corn that was frozen, do you let it defrost first?
Sam Turnbull says
No need to defrost soup. Corn is so small that when it's frozen and added to the soup it heats up very quickly. Enjoy!
Kurt Galloway says
Will leaving out yeast change flavor?
Sam Turnbull says
The nutritional yeast adds a slight cheesiness, you can skip it if you like. Enjoy!
Sam Turnbull says
The nutritional yeast adds a slight cheesiness, you can skip it if you like. Enjoy!
Josefina Tso-Guillen says
I made the chowder. It turned out delicious and was quite simple to put together. Thank you for the recipe! Instead of soy milk or almond milk, I used cashew milk which I made by just soaking about 1/2 cup of cashews and then blending with 2 cups of water.
Sam Turnbull says
Wonderful! So happy you enjoyed it 🙂
Nell says
Just made this for my daughter who is vegan. The chowder is delicious! I was wondering if you have the nutrition facts for this recipe. By the way we have purchased two of your books one for my daughter and one for me, every recipe that we have tried has been wonderful! We even served the vegan Irish stew Christmas Eve and had people request to take some home
Sam Turnbull says
Awesome!! So happy you are enjoying everything so much! I am currently working on a new program for the nutrition information on my site, so stay tuned. I hope to have it up and running in the next few weeks 🙂
Ashley says
I just made this for my sister, who's fighting a nasty flu, or something. I'm hoping it helps her feel better.
I was really lucky that I had all the ingredients, too!
Very tasty.
Sam Turnbull says
Glad you enjoyed, hope your sister feels better!
Jillian says
Sam- Amazing!!!! It is FrEEZing here and this was the perfect soup on a day like today. Also, I’m cooking through your cookbook and have loved the recipes so far!!! So easy and delish for weeknight dinners. Thanks!
Sam Turnbull says
Woohoo! Thanks Jullian! Freezing here too so I know just what you mean 🙂
lillian says
I just made this and it's fantastic! I had some potatoes that were getting old and this worked out perfect. Thanks!
Sam Turnbull says
Wonderful! So happy you enjoyed 🙂
Karen Lee Edwards says
The perfect solution for someone on gut wrenching antibiotics! And any other time, as well. Thanks for the comfort food Sam.
Sam Turnbull says
You're most welcome, Karen 🙂
Jeanette Turnbull says
Amazing soup, perfect for a winters day.
Sam Turnbull says
So happy you enjoyed it, Jeanette, and what a fantastic last name you have 😉
Briigtte says
This chowder is just amazing !!! I added some dried herbs can’t even remember which one, I used light coconut milk and followed the recipe .. let me tel you I never really make creamy chowder but this is amazing , it’s even better the next day . I cooked mine a little longer and I sautéed the potatoes .....amazing I don’t eat soup because I don’t really like it but my meat and dairy lover husband loves soup ...I am trying to go dairy free he loved it .. Iwill win this battle slowly with great recipes.. thanks Sam
Sam Turnbull says
Haha! You will win the battle, I am sure. Thrilled you loved it so much 🙂
atp says
I discovered one day when I was trying to make a creamy soup that adding a tablespoon of tofu crème cheese really makes a dish creamy and tasty. I use it for any number of dishes, even Indian and thai dishes that are made with creamy sauces. You can always add more to your taste. Usually I add it to some liquid before putting it into the dish but not always as in some dishes it dissolves in the pan and only needs mixing in. If you really want it thinned with no lumps you can put the tofu crème cheese and some of the liquid fro the dish into a small blender.
(less tasty but just as usefull is adding plain tofu as liquidized as possible or almond milk to dishes that would normally require milk,crème or flour thickening)
Sam Turnbull says
Great tip!
Mary says
Made this and everyone agrees THE BEST VEGAN SOUP EVER
Total yum
Total comfor food
Thanks
Sam Turnbull says
Woohoo!! Can't get a better review than that! Thanks, Mary!
Bryan Carey says
We are trying to get more vegan food dishes on the family menu. Every family member loves potatoes and corn, so this is certain to be a hit with everyone!
Sam Turnbull says
Wonderful! I hope everyone loves it 🙂
Joanne says
Wow. This is positively decadent!! I love it! We are in the midst of a freeze where I live so this was just perfect!!!!
Sam Turnbull says
Thrilled you loved it, Joanne! It's very frozen and snowy here in Toronto too right now!
Ella says
Hi Sam, just made your chowder and it's quick, easy and tastes great! I added some soya chunks for extra protein and am feasted on two and a half mugs of this smooth and satisfying chowder.
Thanks!
Sam Turnbull says
Woohoo! You're most welcome, Ella. Thrilled you enjoyed it so much 🙂
Maria says
Hi!
Maybe a silly question but.... do you add the potatoes at the same time as the broth, milk and nooch?
Sam Turnbull says
Yep! I forgot that in the directions, thanks for pointing that out! It's now fixed. Enjoy! 🙂
Valerie Hansen says
Made your recipe this morning & really liked it. I omitted the oil & used broth for the sauté & substituted brown rice flour in place of the all-purpose. I will be making this again. Thanks Sam!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Valerie 🙂