Author: Vegan Potato and Corn Chowder - simple, hearty, creamy, comforting, and delicious.
FEATURED COMMENT:
My new favorite soup! I've made it several times this fall. Easy and extremely delicious. I use oat milk. Tastes even better the next day, if it lasts that long. - Valerie St Denis
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 than 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 do 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.
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Easy Vegan Potato and Corn Chowder
Servings: servings (makes about 2 litres)
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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 black 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
⭐ Did You Make This Recipe?
I'd love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Andriy says
Super good highly recommend. I also put way more nutritional yeast about half cup. Makes it more cheesy flavored.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Andriy! 🙂
LAD says
I am really amazed at how great this tastes! I have been vegan for many years but some of family still eats dairy:( I am actively trying to get all the dairy out of the diet for everyone here. I went with some others' suggestions of using extra creamy oat milk in this recipe and it was a game changer. It was my first use at EXTRA creamy oat milk and I think I will incorporate it more. I love when my husband thinks the non dairy items taste better than the original versions of foods he enjoys. I can't remember the last time I even bought a 'real' stick of butter or milk and I thank you for recipes like this, it is really helping to 'convert' so many family members and friends:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
This comment made my day! I love hearing when non-dairy wins over dairy eaters 😄 thank you for sharing!
Julia says
I made this last night as a trial run for Christmas, and it's delicious! I used oat milk which added a nice dimension of flavor. And it's so easy to make.
Jess @ It Doesn't Taste Like Chicken says
Excellent! We're happy you enjoy it and we hope it's a great addition to your holiday feast!
Lisa says
Yummy! I made a double recipe and in addition to my husband I shared this soup with five other friends. Hands down “delicious” was the response!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing, Lisa! So happy it was such a hit. Thank you for sharing it around! 🥰
Dana says
A great Winter soup! Creamy, with the crunch of sweet corn. Some fresh parsley and this is perfect.
Jess @ It Doesn't Taste Like Chicken says
Lovely! Thanks Dana!
Karen says
I made a double recipe and my family loved it. I used half of the flour called for and left out the nutritional yeast. I used fresh corn and herbs and Forager cashew oat milk. It was creamy with melt in your mouth potatoes and crisp corn. Excellent flavor combo. I will be making it again this week.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh that sounds perfect Karen, so happy you were able to make it your own 🙂
karen says
Oh my god this was so good. I did make a few modifications, but basically I followed the recipe. I don't use flour so I threw about 2 cups of soup (before adding the corn) in the blender with a container of silken tofu. Added it back to the soup with the corn, and probably a tsp or two of smoked paprika (totally unnecessary but I don't use salt and didn't want my hubby to complain it was tasteless --- It Wasn't!). My corn was frozen from last year's farmer's market. OMG this was so incredibly good. Already thinking about when I can make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved the chowder so much. Thank you for the review karen 🙂
Maria Barr says
Two of my favorite vegetables together. I make this soup (chowder) all the time. It is so good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love that it's a go-to for you! Thank you for your review Maria 🙂
Nancy S says
This soup had excellent flavor and reminded me of old-fashioned cream of chicken vegetable soup. I did not use any oil (dry sauteed in my soup pan with a little water), used almond flour (we don't use white flour) and used dried thyme powder (didn't have dried thyme leaves). We loved the soup and the creamy sauce around all the vegetables. I actually made a double batch since we like to just reheat our meals. Look forward to trying more of your recipes very soon.
Jess @ It Doesn't Taste Like Chicken says
Excellent - thanks for your tips!