Easy Vegan Potato and Corn Chowder

4.96 from 121 votes

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

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 6 servings (makes about 2 litres)

Author: Sam Turnbull

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)

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.

Find it online: