Vegan Corn and Potato Chowder
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5 medium bowls
-
Calories
276 kcal
-
Course
Side Dish, Main Course, Soup
-
Cuisine
Vegan, gluten-free
Vegan Corn and Potato Chowder
Description
The Vegan Corn and Potato Chowder combines diced red potatoes, sweet corn, yellow onion, garlic, and a touch of smoked paprika for warmth. The base is a blend of vegetable broth and plain almond milk, while nutritional yeast lends a mild cheesy undertone without dairy. The soup simmers gently so the potatoes become tender but maintain some bite, and corn adds bursts of sweetness within the broth. Sautéing onion in broth before simmering helps build flavor without added oil.
The chowder's texture can be left as is or partially blended to create a thicker, creamier soup, depending on preference. This allows flexibility to serve a brothy or velvety dish. The seasoning with salt, pepper, and paprika balances earthiness and spice.
This soup can be garnished with fresh chives or green onions to add a sharp, fresh contrast to the creamy chowder. It makes a wholesome lunch or light dinner, especially for those following a vegan diet or looking for plant-based comfort food.
Notes suggest substituting almond milk with other plain, unsweetened plant milks like soy or cashew milk if preferred, keeping the soup’s flavor and texture consistent.
Ingredients
- 1 yellow onion
- 2 lbs. potato about 4-5 cups diced, red
- 3-4 cloves garlic
- 3 cups sweet corn (frozen, fresh, or canned)
- 3 1/2 cups vegetable broth
- 2 cups almond milk plain & unsweetened
- 2/3 cup nutritional yeast
- 1 1/2 tsp. smoked paprika
- salt to taste
- black pepper to taste
Toppings (optional):
- chives or green onions, fresh
Instructions
- Dice onion. In a large stockpot over medium-high heat, sauté onion in 3 Tbsp. broth/water for about 7-8 minutes.
- Meanwhile, mince garlic and cut potatoes into about 3/4″ chunks.
- Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.
- Add minced garlic and cook for 1 minute.
- Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.
- Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
- Salt/pepper to taste, and add more nutritional yeast if desired.
- Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)
- Garnish with fresh chives, green onion, etc. if desired.
Notes
- Use any plain, unsweetened plant-based milk; soy or cashew milk work well as substitutes for almond milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Potassium | 1217mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
