4.2 from 41 votes
Easy Vegan Potato and Corn Chowder
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Creamy, comforting vegetable chowder, perfect for a quick weeknight meal. 

Course: Soup
Cuisine: American, British, Canadian, French
Servings: 6 servings (makes about 2 litres)
Calories: 126 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
  • 1 tablespoon vegan butter or light oil
  • 2 medium carrots, peeled and chopped
  • 2 stalks 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)
Instructions
  1. 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.

  2. 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.

  3. 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.