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! 💕
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.