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.
Leigh says
Finally made this recipe because I was given some fresh corn on the cob and I couldn't eat it all myself. Delicious!
Sam Turnbull says
So happy you enjoyed!
Christiane says
Yay! Soup season is here! Very good soup indeed.
Sam Turnbull says
So happy you enjoyed!!
Miriam says
I don't use oil so am wondering if sauté with broth is important or could just be skipped.
NS says
I use the pre-chopped mirepoix and a can of corn from Trader Joes. Almond milk to keep it low calorie and half the oil. I used two teaspoons of concentrated broth paste & water. Tasted so creamy yet light - this is going to be on my rotation and I am going to make it without oil next time for a weight loss meal option.
Liza says
My belly was so distended last night, because I didn't only go back for seconds, no, I had to have a third bowl of this chowder. Followed recipe and used frozen corn, it was so comforting during damp drizzly weather yesterday. Thanks Sam!
Sam Turnbull says
Haha!! Well glad you enjoyed it, Liza 🙂
Darcie says
This was super easy and so yummy and comforting. I didn't have celery so just left it out and added about a tsp of celery salt. I had some cooked vegan sausage I needed to use up so tossed it in (got the idea from a review). Thanks for the great recipe!
Trista says
This was SO good and so easy! We added one extra garlic clove, but otherwise made it as written. Perfect for a chilly day and definitely going into our fall & winter rotation.
Mar says
I have tried other recipes for this in the past and failed. This recipe is amazing! Sad backstory: after a long day yesterday, I resigned myself to picking up some chicken corn chowder at the deli for my elderly mom for dinner, but they were sold out. On the way home, I had to follow a chicken transport truck for a while 🙁 I'm so happy I went home and looked up this recipe instead. I used red-skin potatoes (skin on) and doubled the nooch and celery. Homerun! She loved it, and so did everyone else. Your blog was the first place I looked, and I'm so glad. Thank you!
Ren says
I halved the thyme because I'm not the biggest fan, but otherwise followed this to the letter and....the fact that I've happily eaten it for four days in a row kind of says it all. I seasoned it with white pepper which really complemented the flavours. Thanks Sam!! Another winner.