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! 💕
Martin Dash says
Can you use tinned sweet corn ? Instead of fresh or frozen ?
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.