The Garden Grazer

Vegan Corn and Potato Chowder

By 13 Comments

Silky, creamy, cheesy Vegan Corn & Potato Chowder! This is one of our family’s favorite recipes! I love the rich, savory flavors paired with the sweetness of the corn. Veganizing old comfort food favorites is so much fun and I find I enjoy them even more with healthier, fresh ingredients.

This one is just 8 simple ingredients and super easy assembly. (Which always makes for a great weeknight meal.) Either serve it as is, or blend half to create more of a creamy consistency and achieve that extra golden, cheesy broth. 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 recreations.

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5 from 1 vote

Vegan Corn & Potato Chowder

Healthy Corn & Potato Chowder with the most luxurious golden, cheesy broth! Only 8 ingredients and easy assembly makes it a perfect, cozy weeknight meal. (Vegan, gluten-free, oil-free)
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 plain almond milk (unsweetened)
  • 2/3 cup nutritional yeast (I use this brand)
  • 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.

Nutrition Per Serving (estimate)

Calories: 387kcal | Carbohydrates: 81g | Protein: 13g | Fat: 3g | Potassium: 1942mg | Fiber: 10g | Sugar: 11g | Vitamin A: 26.9% | Vitamin C: 44.3% | Calcium: 16.9% | Iron: 20.1%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!


Disclosure: The Garden Grazer is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com and affiliated sites. I only share things I absolutely LOVE and personally use! (There is no additional cost to you in clicking the affiliate link.)

Reader Interactions

Comments

    • 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

      Reply

  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!

    Reply

    • Hey Andy! Apologies for my late response, but what fantastic additions!!! Sounds amazing! Appreciate you taking the time to share 🙂 Have a great week!

      Reply

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