This healthier Corn & Potato Chowder has the most luxurious, golden, cheesy broth. Plus it’s only 8 ingredients with super easy assembly which makes it a wonderful weeknight meal. (Vegan, gluten-free, oil-free)
Silky, creamy, cheesy Vegan Corn Chowder with Potato! This is a family favorite recipe. I love the rich, savory flavors and sweetness of the corn. Veganizing classic comfort foods is always so fun. (Plus I seem to enjoy them even more with healthier, fresh ingredients.) This corn chowder is no exception. The golden, cheesy broth is spiked with flavorful smoked paprika and is deliciously creamy.
Making Vegan Corn Chowder
This healthier chowder is just 8 simple ingredients with no dairy, cream, or butter. Not to mention the super easy assembly which makes for a great weeknight meal. Either serve as is, or blend half to create more of a creamy consistency (to achieve that extra-golden, cheesy broth which is our favorite method.) Truly 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 beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Vegan Corn & Potato Chowder
Ingredients
- 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 almond milk* (plain & unsweetened)
- 2/3 cup nutritional yeast
- 1 1/2 tsp. smoked paprika
- Salt/pepper to taste
Toppings (optional)
- Fresh chives or green onions
Instructions
- 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.
Notes
Nutrition Per Serving (estimate)
Enjoying this Vegan Corn Chowder? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more cozy plant-based inspiration!
Delicious!!! Love it. Thanks for sharing the recipe with us.
Velva
Hi Velva! Thanks so much 🙂 Have a beautiful week! -Kaitlin
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 ��
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
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?
This is soooo delicious. I have made it twice since Dre did it on Foodie Friday!!!
YAY!! So awesome to hear that – thanks for the feedback 🙂 Have a great week! -Kaitlin
Just made it and blended half like suggested. It was so delicious. I absolutely enjoyed it.
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
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!
Hey Andy! Apologies for my late response, but what fantastic additions!!! Sounds amazing! Appreciate you taking the time to share 🙂 Have a great week!
Was skeptical honestly but it turned out really good. Will definitely do again.
Haha, I totally get it. Glad you gave it a shot and enjoyed! 🙂
I really love this recipe is amazing. It’s super easy to make and pretty healthy. I’ve made it twice already and I will probably make it many more times.
Hi Kim! That’s so awesome to hear, yay! Thanks for taking the time to leave such a sweet comment and recipe rating – very appreciated 🙂 Hope you continue to enjoy it! Have a great week! -Kaitlin
Oh my goodness- this was so delicious! I added some chopped kale because it is growing like mad in the garden right now. My husband loved this soup as well- even on a hot summers nigh. Thanks so much!
Hi Tara! Yay! So lovely to hear you and your husband enjoyed this! (And with fresh garden kale!? YUM 😀 ) Thanks so much for the very kind feedback. Wishing you both a wonderful week! -Kaitlin
I made this soup two days ago. The broth is so flavorful! I cut the potato chunks too large, so I fished them out, seasoned them, sautéed them, then mushed them, and added back into the soup. I had added steamed carrot chunks earlier, as I wanted more sweetness and color. This is also a good basic recipe. Next time, sweet potatoes!
***** 5 stars!
Hi Lee! So awesome to hear that! Glad you gave it a try and enjoyed. I love your adaptions! Thanks so much for coming back to leave such a kind comment & recipe rating – very appreciated! Wishing you a great week and hope you enjoy this one again with your sweet potatoes! 🙂
I don’t have any nutritional yeast on hand, any suggestions for substitutions?
Hi Hannah! Unfortunately I don’t think I’d recommend any substitutions for the nutritional yeast in this recipe – it gives it a very distinct rich & “cheesy” flavor. I do have a lot of other soup recipes in case there’s something else that catches your eye instead: https://www.thegardengrazer.com/soup
Wishing you a beautiful week! 🙂
Sad to hear about the nutritional yeast. Our daughter is allergic!
Bummer to hear that! You could try it without, but it does add a nice savory, cheesy flavor to this dish. (Or you could try substituting with your favorite vegan cheddar cheese shreds instead!)
Also feel free to browse the Vegan Soup Recipe Archives if you’re looking for other inspiration – most are without nutritional yeast! 🙂
Can the leftovers be frozen?
Hey Ardie! I haven’t personally tried freezing this recipe, but I probably wouldn’t recommend it as soups with milk tend to not freeze very well. (Generally any other bean or lentil-based chilis or veggie soups do wonderfully in the freezer if you’d like to browse through some ideas here: Soup Recipe Archives
Hope that helps a little. Stay safe & well! -Kaitlin
Has anyone tried another plant based milk? Like oat hemp or soy? I’m mildly allergic to almond. I bet it’s great without any too.
Hi Jenn! It would change the taste a tad, but you could certainly try this with soy or other plant milks as well (just be sure it’s plain & unsweetened). Would love to hear if you give it a go! 🙂
Could you give timing instructions for making this in the Instant Pot? I would love to try it!
This looks amazing, and I have all ingredients already! Also wondering if this can be made in the IP??