December 5, 2017

Vegan Corn and Potato Chowder

This healthy Corn & Potato Chowder has the most luxurious golden, cheesy broth! Only 8 ingredients and easy assembly makes it a perfect, cozy weeknight meal. (Vegan, gluten-free, oil-free)

Silky, creamy, cheesy, smoky Vegan Corn & Potato Chowder! This is one of our family's favorite recipes. I LOVE the balance of the rich, savory flavors paired with the subtle sweetness of the corn. I always have fun veganizing old comfort food favorites (and I find I enjoy them even more with healthier, fresh ingredients.) 💛

Either serve it as is, or blend half to create more of a creamy consistency (and achieve that extra golden, cheesy broth... yum!) With only 8 simple ingredients and super easy assembly, it always makes a great weeknight meal. Hope you enjoy as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations :)

Vegan, gluten-free, oil-free
Serves about 4-6

1 onion
8-10 small red potatoes (about 2 lbs. or 4-5 cups diced)
3-4 cloves garlic
3 cups organic corn (frozen or fresh)
3 1/2 cups vegetable broth
2 cups plain almond milk, unsweetened
2/3 cup nutritional yeast (I use this brand)
1 1/2 tsp. smoked paprika
Salt/pepper to taste
Optional: fresh chives or green onions for garnish

Dice onion. In a large stockpot over medium-high heat, saute 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.

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  1. Delicious!!! Love it. Thanks for sharing the recipe with us.


    1. Hi Velva! Thanks so much :) Have a beautiful week! -Kaitlin

  2. This was so good! I made this on my Facebook page Slay With Dre McCray. I speak highly of your website! ❤️ And I always give credit.
    Dre ��

    1. Hey Dre!! Oh my gosh - this totally made my day! (Last week I saw a bunch of referrals coming over from FB for this recipe but wasn't sure who posted it - ah!) Super fun to hear you tried it out and a billion THANK YOUS for crediting! <3 Glad you enjoyed the recipe! Wishing you guys a happiest new year!! -Kaitlin

  3. I'm going to make it this,weekend. Looks so yummy! Recipe says 4-6 servings. Is this 1/2 cup vs 1 cup? Any thoughts on doubling recipe and freezing part of it?

  4. This is soooo delicious. I have made it twice since Dre did it on Foodie Friday!!!

    1. YAY!! So awesome to hear that - thanks for the feedback :) Have a great week! -Kaitlin

  5. Just made it and blended half like suggested. It was so delicious. I absolutely enjoyed it.

    1. Hi Lauren! So awesome to hear you gave it a try and enjoyed! Thanks so much for the sweet feedback. Wishing you a beautiful rest of the week! -Kaitlin

  6. I ended up adding 1/2-1 tsp cayenne powder, 1/2 tsp turmeric and black pepper each, and some onion powder since I didn’t have onions for the soup itself. Turned out great! The cayenne gave it a nice spicy kick which I think I will use the broth for tortilla soup sometime!