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Vegan Corn & Potato Chowder

December 5, 2017 By Kaitlin McGinn 39 Comments

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)

Bowl of vegan corn and potato chowder with a spoon

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.

Bowl of corn and potato chowder

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 photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Close-up view of a bowl of vegan corn and potato chowder with spoon
Bowl of vegan corn and potato chowder with a spoon
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4.8 from 24 votes

Vegan Corn & Potato Chowder

This corn chowder has such a luxurious, golden, cheesy broth. Plus only 8 ingredients and easy assembly makes it a wonderful weeknight meal!
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Category: Main Dish, Side Dish, Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:5 medium bowls

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

*Feel free to substitute your own favorite plant milk. Soy or cashew would be great as well! Just be sure it’s plain & unsweetened.

Nutrition Per Serving (estimate)

Calories: 276kcal | Carbohydrates: 57g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Potassium: 1217mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1334IU | Vitamin C: 23mg | Calcium: 153mg | Iron: 2mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Bowls of corn and potato chowder
Vegan Corn Chowder with spoon

Enjoying this Vegan Corn Chowder? Feel free to also check out this Broccoli Cashew Stir Fry, Fire-Roasted Tomato & White Bean Soup, or Lentil Orzo Soup with Spinach!

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, chowder, comfort food, corn, family-friendly, garlic, nutritional yeast, plant protein, potato, smoked paprika, summer, weeknight, winter

Previous Post: « Orzo Salad with Spinach & Tomato
Next Post: Greek Farro Salad (Vegan) »

Reader Interactions

Comments

  1. Velva

    December 7, 2017 at 7:31 pm

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

    Velva

    Reply
    • Kaitlin | The Garden Grazer

      December 12, 2017 at 5:30 pm

      So great to hear! Thank you!

      Reply
  2. Andrea McCray

    December 24, 2017 at 2:48 pm

    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

    Reply
    • Kaitlin | The Garden Grazer

      December 27, 2017 at 4:18 pm

      Hi Dre! Super fun to hear you tried it out and thank you for sharing & crediting! Very appreciated. Glad you enjoyed the recipe!

      Reply
  3. Rhonda Chiles

    December 29, 2017 at 8:19 pm

    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?

    Reply
  4. Unknown

    January 17, 2018 at 1:44 am

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

    Reply
    • Kaitlin | The Garden Grazer

      January 30, 2018 at 6:44 pm

      So great! Thank you!

      Reply
  5. Lauren Gonzalez

    August 15, 2018 at 6:49 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      September 5, 2018 at 4:45 pm

      Hi Lauren! Glad you enjoyed – thanks so much for the sweet feedback!

      Reply
  6. Andy L

    September 22, 2018 at 2:59 am

    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!

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:46 pm

      Hey Andy! That’s so great! What fantastic additions – thank you for sharing.

      Reply
  7. Unknown

    January 5, 2019 at 2:10 pm

    Was skeptical honestly but it turned out really good. Will definitely do again.

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:35 pm

      Haha, I totally get it. Glad you enjoyed! 🙂

      Reply
  8. Kim

    June 5, 2019 at 10:33 pm

    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.5 stars

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 12:51 pm

      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

      Reply
  9. Tara

    July 27, 2019 at 6:32 pm

    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!5 stars

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:37 am

      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

      Reply
  10. Lee

    January 11, 2020 at 9:18 am

    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!5 stars

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 10:09 am

      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! 🙂

      Reply
  11. Hannah

    January 19, 2020 at 12:35 pm

    I don’t have any nutritional yeast on hand, any suggestions for substitutions?

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 10:31 am

      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! 🙂

      Reply
  12. Cathy

    March 24, 2020 at 2:43 pm

    Sad to hear about the nutritional yeast. Our daughter is allergic!

    Reply
    • Kaitlin McGinn

      March 25, 2020 at 12:32 pm

      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! 🙂

      Reply
  13. Ardie Miller

    March 24, 2020 at 4:54 pm

    Can the leftovers be frozen?

    Reply
    • Kaitlin McGinn

      March 25, 2020 at 12:36 pm

      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

      Reply
  14. Jenn collins

    July 12, 2020 at 3:21 pm

    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.

    Reply
    • Kaitlin McGinn

      July 12, 2020 at 6:00 pm

      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! 🙂

      Reply
  15. Marie

    July 14, 2020 at 11:23 am

    Could you give timing instructions for making this in the Instant Pot? I would love to try it!

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 3:29 pm

      Hi Marie! I haven’t tested this in the Instant Pot yet, but will be sure to update if I give it a go! (Would love to hear if you gave it a try as well!) 🙂

      Reply
  16. Rachel

    July 16, 2020 at 5:26 pm

    This looks amazing, and I have all ingredients already! Also wondering if this can be made in the IP??

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 3:31 pm

      Hi Rachel! I have yet to test this recipe in the Instant Pot, but will be sure to update with instructions if I do! 🙂 (Would love to hear if you gave it a go and how it went!)

      Reply
  17. Rachel

    August 24, 2020 at 6:42 pm

    I didn’t try it in the IP, but it was super quick to whip up on the stove, and we loved it!5 stars

    Reply
    • Kaitlin McGinn

      August 25, 2020 at 8:32 am

      Oh fantastic to hear Rachel! So glad you enjoyed 🙂 Thanks for the sweet comment, and wishing you a beautiful week!

      Reply
  18. Maneta

    September 30, 2020 at 2:37 pm

    Y’ALL JUST MAKE THIS ALREADY! So friggin’ easy and SO friggin’ good! I’ve made several of your soup recipes & they always turn out spectacular! I add a splash of lemon to the mix so I cover the “acid” rule 😄5 stars

    Reply
    • Kaitlin McGinn

      October 1, 2020 at 11:58 am

      WOO! So fun to hear you’re enjoying the soups, Maneta! Really appreciate your kind feedback, thank you 🙂 Great idea with a splash of lemon in this one, love that!

      Reply
  19. Kyle

    December 19, 2020 at 1:39 pm

    How long would this keep in the fridge?

    Reply
    • Kaitlin McGinn

      December 19, 2020 at 2:32 pm

      Hi Kyle! We’ve kept ours in the fridge for about 3-4 days. (Anything past that I’m not sure.) Hope you enjoy if you give it a try 🙂

      Reply
  20. Janice Hall

    December 24, 2020 at 2:18 pm

    Delicious! I liked it creamy so next time I’ll add a bit more potato and corn. Great recipe and EASY.

    Reply
    • Kaitlin McGinn

      January 5, 2021 at 1:05 pm

      Fantastic to hear, Janice! Thanks for your kind feedback. Happy New Year!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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