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 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!)
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 this Broccoli Cashew Stir Fry, Fire-Roasted Tomato & White Bean Soup, or Lentil Orzo Soup with Spinach!
Delicious!!! Love it. Thanks for sharing the recipe with us.
Velva
So great to hear! Thank you!
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
Hi Dre! Super fun to hear you tried it out and thank you for sharing & crediting! Very appreciated. Glad you enjoyed the recipe!
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!!!
So great! Thank you!
Just made it and blended half like suggested. It was so delicious. I absolutely enjoyed it.
Hi Lauren! Glad you enjoyed – thanks so much for the sweet feedback!
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! That’s so great! What fantastic additions – thank you for sharing.
Was skeptical honestly but it turned out really good. Will definitely do again.
Haha, I totally get it. Glad you 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!
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!) 🙂
This looks amazing, and I have all ingredients already! Also wondering if this can be made in the IP??
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!)
I didn’t try it in the IP, but it was super quick to whip up on the stove, and we loved it!
Oh fantastic to hear Rachel! So glad you enjoyed 🙂 Thanks for the sweet comment, and wishing you a beautiful week!
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 😄
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!
How long would this keep in the fridge?
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 🙂
Delicious! I liked it creamy so next time I’ll add a bit more potato and corn. Great recipe and EASY.
Fantastic to hear, Janice! Thanks for your kind feedback. Happy New Year!