This healthy vegan Corn and Potato Chowder has the most luxurious, golden, cheesy broth. Plus it is only 8 ingredients with super easy assembly which makes it a great weeknight meal. (Vegan, gluten-free, oil-free.)
This healthier Vegan Corn and Potato Chowder is just 8 simple ingredients!
It's deliciously creamy and cheesy, but made with no cream, olive oil, all-purpose flour, or butter.
Plus it's easy to assemble right on the stovetop which makes it a great weeknight meal. It's a family favorite recipe in our house!
Ingredients for Vegan Corn Chowder
For this recipe, you'll simmer in a large pot on the stove:
- Yellow onion: Sweet onion or white onion also works well.
- Red potatoes: I prefer red potatoes in this recipe, but you can substitute Yukon gold potatoes too.
- Fresh garlic cloves: Or use dried garlic powder if desired.
- Sweet corn: Either fresh corn kernels, canned, or frozen corn. Be sure your corn is sweet and flavorful as it adds wonderful taste to this recipe. (I use frozen organic corn.)
- Vegetable broth: Use low sodium if desired.
- Almond milk: Be sure to use plain and unsweetened. Or substitute another plant-based milk, such as soy milk or cashew milk.
- Nutritional yeast: This adds a rich and savory taste that is delightfully cheesy.
- Smoked paprika
More veggies! You could also add other diced vegetables such as celery or red bell pepper.
Serving
Blending: Either serve this chowder as is, or blend half to create a creamier consistency. (Our favorite way to enjoy!) I use an immersion blender which works really well for soups.
Garnish: Top your bowl with fresh chives or thinly sliced green onion before serving if desired.
Storing
Store any leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
Want a zesty twist? Try this Southwest Corn Chowder too!
For more inspiration, browse all vegan soup recipes or potato recipes.
Vegan Corn and Potato Chowder
Ingredients
- 1 yellow onion
- 2 lbs. red potatoes (about 4-5 cups diced)
- 3-4 cloves garlic
- 3 cups sweet corn (frozen, fresh, or canned)
- 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, sauté 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)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this healthy Vegan Corn and Potato Chowder recipe, also check out:
- Vegetable Chowder
- Broccoli Cashew Stir Fry
- White Bean Tomato Soup with Kale
- Lentil Orzo Soup with Spinach
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Stacy says
The soup is fantastic! My partner is a full carnivore BUT LOVES this soup!
Kaitlin says
Yay! Amazing to hear, Stacy. I’m so thrilled you both enjoy it, and thanks for the very kind feedback!
Jennifer says
Today has been a grey and drizzly day, so that means a hearty soup for dinner! This was an excellent soup and hit the spot! It was easy to make and delicious. The nooch really amps up the flavour! Paired this with your BBQ tempeh wraps and it was pure perfection! As always, thank you so much for sharing such amazing recipes!
Kaitlin says
Amazing to hear, Jennifer! Always love a good cozy soup on a rainy day. We've enjoyed a long, sunny summer but I'm ready for that autumn transition now. Hope you've had a beautiful summer as well and thanks always for sharing your thoughtful, heartwarming feedback!
Lisa says
Such a hit. Simple. Easy and oh so tasty. Thank you!
Kaitlin says
That's wonderful to hear, Lisa! Thanks so much for giving it a try and sharing your very kind feedback!
Deanna says
Another win. We've made this about 5 times now. One kid said: It's like a party in my mouth. Hubby said: Get in my belly!
We do the blended option, because it's more like what my fam thinks of as "chowder." We started adding a few cashews to the blender too, just to add to the creaminess. Sometimes I also add a little green vegetable, like fresh spinach, green beans, or even chopped up asparagus.
This is a winner when we take it to potlucks as well, and nobody has ANY idea that it's plant-based. 😀
Kaitlin says
This is awesome, Deanna! So glad you're all enjoying it. And what a great idea using cashews for extra creaminess and adding green veggies - fantastic! Thank you so much for taking the time to share your very kind and thoughtful feedback!
Diana says
This was easy and delicious. So glad I found your blog 🙂
Kaitlin says
Thrilled you found another recipe you enjoy! I appreciate you giving them a try. Thanks so much for sharing, Diana!
Stacy says
This dish NEVER disappoints. Even my carnivore boyfriend LOVES it. A staple dish every winter.
Kaitlin says
Hi Stacy! That's amazing to hear. (And crazy timing - I was actually eating a bowl this chowder as I read your comment!) So glad you and your boyfriend are both enjoying it too. Thanks for the very kind feedback!
Rachele says
Adding the nutritional yeast gives it a superb flavor. I added finely chopped carrots, as well.
Kaitlin says
Great idea adding carrots! Glad to hear you enjoyed it, Rachele. Thanks for the kind feedback!
Janice Hall says
Delicious! I liked it creamy so next time I’ll add a bit more potato and corn. Great recipe and EASY.
Kaitlin McGinn says
Fantastic to hear, Janice!
Kyle says
How long would this keep in the fridge?
Kaitlin McGinn says
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.
Maneta says
Y'ALL JUST MAKE THIS ALREADY! So easy and SO 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.
Kaitlin McGinn says
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!
Rachel says
I didn’t try it in the IP, but it was super quick to whip up on the stove, and we loved it!
Kaitlin McGinn says
Fantastic to hear Rachel! So glad you enjoyed. Thanks for the sweet comment, and wishing you a beautiful week!
Rachel says
This looks amazing, and I have all ingredients already! Also wondering if this can be made in the IP??
Kaitlin McGinn says
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!)
Marie says
Could you give timing instructions for making this in the Instant Pot? I would love to try it!
Kaitlin McGinn says
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!)
Jenn collins says
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.
Kaitlin McGinn says
Hi Jenn! It would change the taste a little, 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!
Ardie Miller says
Can the leftovers be frozen?
Kaitlin McGinn says
Hey Ardie! I haven't 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.)
Hannah says
I don't have any nutritional yeast on hand, any suggestions for substitutions?
Kaitlin McGinn says
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.
Lee says
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!
Kaitlin McGinn says
Hi Lee! So awesome to hear that and I love your adaptions! Thanks so much for coming back to leave such a kind comment & recipe rating. Wishing you a great week and hope you enjoy this one again with your sweet potatoes!
Tara says
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 night. Thanks so much!
Kaitlin McGinn says
Hi Tara! Yay! So great to hear you and your husband enjoyed this! (And love the fresh garden kale!) Thanks so much for the very kind feedback.
Kim says
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.
Kaitlin McGinn says
Hi Kim! That's awesome to hear. Thanks for taking the time to leave such a sweet comment and recipe rating!
Unknown says
Was skeptical honestly but it turned out really good. Will definitely do again.
Kaitlin McGinn says
Haha, I totally get it. Glad you enjoyed!
Andy L says
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!
Kaitlin McGinn says
Hey Andy! That's so great! What fantastic additions - thank you for sharing.
Lauren Gonzalez says
Just made it and blended half like suggested. It was so delicious. I absolutely enjoyed it.
Kaitlin | The Garden Grazer says
Hi Lauren! Glad you enjoyed - thanks so much for the sweet feedback!
Unknown says
This is so delicious. I have made it twice since Dre did it on Foodie Friday!
Kaitlin | The Garden Grazer says
So great! Thank you!
Andrea McCray says
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
Kaitlin | The Garden Grazer says
Hi Dre! Super fun to hear you tried it out and thank you for sharing & crediting! Very appreciated. Glad you enjoyed the recipe!