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! 💕
Donna says
This is my go to soup. A definite favorite among vegans and non vegans alike! It comes together so easily, too. I often add peas, because why not?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Donna, and peas sound like a great addition 🙂
Valerie St Denis says
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.
Jess @ IDTLC Support says
Happy to hear it!
Valerie Bailey says
Cozy fall comfort perfection! Just made this today for Sunday dinner…. Socks officially knocked off. The rich soy milk made all the difference. Excellent!
Sam Turnbull says
Yay!! So happy you love it! Thank you for your review 🙂
C Perry says
Turned out ok and the little human gave the seal of approval. Didn't have celery so added 1 tsp celery seed. Used Cashew milk alternative that I made. Was not able to detect any cheesy notes from the nooch. Would make again but probably with some adjustments.
Deborah says
Woah, my only alteration was to use fresh thyme from my garden, and this soup is AMAZING! Someone else mentioned the cheesy flavor from the nutritional yeast and it's so true. I used up so many of my CSA veggies in one soup and I'm so excited to eat it! Thank you for such a great recipe, Sam.
Lizzie Barrett says
This is delicious and pretty easy to make. I make it often, it sits on the stove and we 'dip' into it all day : ))
Jess @ IDTLC Support says
Fantastic!
Linda says
Excellent! I followed the recipe more closely than I ever do, and doubled. Glad I did! I cut back on the thyme, and added a little dill, rosemary, smoked paprika, chopped green and red bell pepper.
lizzie says
Another winner! This is the best potato corn chowder ever. I'll make it again. Doubled the garlic and nooch, and added a bit more butter at the end.
Lisa says
I made this tonight for the first time and (as I always do with your recipes) made 3x the amount to freeze most of it. I had to add some corn flour because of the amount of liquid and used sweet potatoes instead of white ones as I’m on a diet. Oh wow is all I can say! It was so silky and it tasted amazing. My daughter tried a bit and I was so surprised she loved it as much as me.
Jess @ IDTLC Support says
Wonderful! We love to hear it!
Carla says
I have made this soup many many times - THE BEST. Recently, my husband has been told he is night shade sensitive so I have been wanting to try it with sweet potatoes. Did you par-cook the sweet potatoes before adding them or did the soup take longer? In my experience, sweet potatoes take longer to cook than the russet potatoes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
If using sweet potatoes, reduce the simmering time to about 5–6 minutes as they tend to actually cook faster, and consider balancing their sweetness with extra salt, pepper, or spices. The chowder will also have a slightly sweeter taste and a more orange hue. Enjoy!
Carla Cook says
Thank you Sam! I will be using white sweet potatoes. And I'll definitely take your advice.
Carla Cook says
Update! I made this recipe using white sweet potatoes and it was delicious! I made a double batch, one for a potluck and one for lunches this week. White sweet potatoes have a milder flavor than orange sweet potatoes so they didn't add a lot of sweet. I did increase the nutritional yeast and added an extra teaspoon of salt. Previously, I've always used russet potatoes and I must say, the white sweet potatoes are just as good and my husband appreciates it greatly. This is one of his fav soups!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing your experience!
Krista says
I made this today and it was delicious! I had to make two changes - I only had cashew cream on hand, not milk, and I used dill instead of thyme.
Still turned out beautifully tasty. Thick and rich. Adding the nutritional yeast was a stroke of genious, Sam - it smelled and tasted like a hint of cheese was added.
Thank you for the recipe! I'll be making it again.
Abby says
My partner and I eat out a lot and don't cook at home much. Ever since stumbling on this recipe last year, it's become a staple in our household. We make this at least once a week. It's chock full of nutritious ingredients and makes for a hearty meal with plenty of leftovers! I recommend tossing in some shiitake mushrooms during the sautée-ing stage for an extra umami flavor! Thank you so much for a wonderful recipe 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.