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, non-dairy 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.
Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.
- 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
- 1/4 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 1/2lbs) peeled and diced (4 cups chopped)
- 2 cups vegetable broth
- 2 cups non-dairy milk (such as soy or almond)
- 3 tablespoons nutritional yeast
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
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, non-dairy 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
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Bon appetegan!
Sam.
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!
I’m so happy you have been enjoying my site so much, Jan! Wishing you health and happiness 🙂
Perfect for cold fall days in VT! I added some smoked paprika for a little added spice and it was delicious
Awesome! So happy you enjoyed it, Shelby 🙂
Agreed I’m making this in VT too! 🙂
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.
So happy you enjoyed it, Margaret!
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.
Aww that’s so awesome, Jerusha! Honoured this soup is so comforting for you and a favourite 🙂
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.
Sorry for the confusion, the nutrition is based on 1 serving of the soup. So one serving is 126 calories. 🙂
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!!!
Haha, so happy you enjoyed, Chris!
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!
So happy you enjoyed it, Hannah 🙂
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!!
So happy you enjoyed it so much, Suzy! I believe step 2 has the instructions to add the potatoes. 🙂
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!!!
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!
Wonderful! So happy you loved the recipe so much 🙂
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.
You’re most welcome! I’m so happy you love the recipe so much, Irene 🙂
Hi, I’m having trouble with lumps in the chowder. Any advice?
Chowder is supposed to be lumpy.
Can you freeze the leftovers? I’m thinking the potatoes may get get funky.
Yeah, potatoes tend to get weird when frozen, I wouldn’t recommend it.
Definitely fixed!!! Oops!!
Haha! Awesome 🙂
Decibel fixed my comfort food craving.
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.
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!
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.
Glad you enjoyed!
So good. We use rice milk as our house milk and this was great!!!!
Awesome!
Love adding a mix of veggies into soup. However, I just leave out the yeast as i don’t have it now.
Glad you enjoyed!
So would the taste change much without the Yeast?
Also when you add the corn that was frozen, do you let it defrost first?
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!
Will leaving out yeast change flavor?
The nutritional yeast adds a slight cheesiness, you can skip it if you like. Enjoy!
The nutritional yeast adds a slight cheesiness, you can skip it if you like. Enjoy!
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.
Wonderful! So happy you enjoyed it 🙂
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
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 🙂
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.
Glad you enjoyed, hope your sister feels better!
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!
Woohoo! Thanks Jullian! Freezing here too so I know just what you mean 🙂
I just made this and it’s fantastic! I had some potatoes that were getting old and this worked out perfect. Thanks!
Wonderful! So happy you enjoyed 🙂
The perfect solution for someone on gut wrenching antibiotics! And any other time, as well. Thanks for the comfort food Sam.
You’re most welcome, Karen 🙂
Amazing soup, perfect for a winters day.
So happy you enjoyed it, Jeanette, and what a fantastic last name you have 😉
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
Haha! You will win the battle, I am sure. Thrilled you loved it so much 🙂
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)
Great tip!
Made this and everyone agrees THE BEST VEGAN SOUP EVER
Total yum
Total comfor food
Thanks
Woohoo!! Can’t get a better review than that! Thanks, Mary!
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!
Wonderful! I hope everyone loves it 🙂
Wow. This is positively decadent!! I love it! We are in the midst of a freeze where I live so this was just perfect!!!!
Thrilled you loved it, Joanne! It’s very frozen and snowy here in Toronto too right now!
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!
Woohoo! You’re most welcome, Ella. Thrilled you enjoyed it so much 🙂
Hi!
Maybe a silly question but…. do you add the potatoes at the same time as the broth, milk and nooch?
Yep! I forgot that in the directions, thanks for pointing that out! It’s now fixed. Enjoy! 🙂
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!
Wonderful! So happy you enjoyed it, Valerie 🙂