This feel-good Vegan Potato Corn Chowder recipe has the most flavorful, creamy broth. It's only 8 simple, healthy ingredients and so easy to assemble! (Vegan, gluten-free, oil-free.)
This feel-good Potato Corn Chowder is so flavorful, healthy, and satisfying. And it's easy to prepare with just 8 simple ingredients!
It's creamy and cheesy, with no heavy cream, dairy, or butter required. This is one of those recipes that really maximizes flavor with just a handful of basic ingredients. (Win!)
It features tender red potatoes, sweet corn, and tasty aromatics all swimming in a rich "cheesy" broth. It's been a family favorite recipe for years (and now a reader favorite as well). I truly hope you enjoy it too!
Ingredients for Potato 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: You'll need two pounds of potatoes, which is about 4-5 cups diced. 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, but I prefer the taste of fresh in this recipe.
- Sweet corn: Either fresh corn kernels, canned, or frozen corn. Be sure your corn is sweet and flavorful because that's where a lot of the flavor comes from in this chowder. If you're using canned corn, you'll need two 15-ounce cans. (I use organic corn whenever possible.)
- Vegetable broth: Use low sodium if desired.
- Dairy-free milk: Be sure to use plain and unsweetened. I use homemade cashew milk, but any plant-based milk should work such as soy milk or almond milk.
- Nutritional yeast: This adds a cheesy, savory taste to the broth. I don't recommend leaving it out because it adds so much rich flavor.
- Smoked paprika
- Salt and black pepper
Customizing
Vegetables: Stir in other diced veggies like celery, red bell pepper, zucchini, or carrot.
Make it spicy: This chowder is mild as written, so give it a kick with jalapeño pepper, a pinch of cayenne pepper, or red pepper flakes to taste.
Spices & seasoning: I love the depth of flavor from the smoked paprika, but if you're not a fan then swap in some other spices and herbs. You could try dried thyme, Italian seasoning, or anything else that sounds good.
Extra-cheesy: Sprinkle in your favorite dairy-free cheddar cheese shreds for extra cheesy flavor.
Want a zesty twist? Try this delicious Southwest Corn Chowder!
Serving
Blending: Either serve this chowder as is, or blend half to create a creamier consistency. (I highly recommend this!) I use an immersion blender which works really well for soups. But if you're using a regular blender, use caution as hot foods can erupt when blending. Let the soup cool slightly first, only fill the blender halfway, and vent the lid to allow the steam to escape.
Garnish: Top your bowl with fresh chives or sliced green onion before serving if desired. Fresh cilantro would be tasty too.
Storing
Store any leftovers in an airtight container in the refrigerator. I find it keeps well for about 4 days. Reheat in the microwave when ready to enjoy.
For more inspiration, browse all vegan soup recipes or potato recipes.
Vegan Potato Corn Chowder (Easy!)
Ingredients
- 2 lbs. red potatoes*
- 1 yellow onion
- 4 cloves garlic
- 3 cups sweet corn (frozen, fresh, or canned)
- 3 1/2 cups vegetable broth
- 2 cups dairy-free 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 potatoes into about 1/2" to 3/4″ chunks. Set aside.
- Dice the onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic.
- When onions are translucent, add the diced potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring often to prevent sticking.
- Add minced garlic. Stir and cook for 1 minute.
- Then add the broth, dairy-free milk, sweet corn, and nutritional yeast. Bring to a light boil.
- Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
- Leave as is, or blend some for a creamier texture. (I highly recommend this! I like to blend about half with an immersion blender. See the blending note below for more guidance.)
- Salt & pepper to taste, and add more nutritional yeast if desired. Garnish your bowl with fresh chives or green onion 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're enjoying this vegan Potato Corn 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
This recipe is fantastic! My meat-eater boyfriend devours it. I do double the amount of nutritional yeast and throw in a diced up jalapeño. It's a staple every winter.
Kaitlin says
Awesome to hear you're both enjoying it, Stacy! Love that it's a winter staple for you guys. The extra nutritional yeast and jalapeño sound amazing - great call adding those! Thanks a lot for sharing!
Stacy says
The soup is fantastic! My partner is a full carnivore BUT LOVES this soup!
Kaitlin says
Yay! Amazing to hear that, Stacy. I’m 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
Awesome to hear, Jennifer! Can't go wrong with rainy day soup. We've enjoyed a long 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
Hello, 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 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!
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 says
So fun to hear you're enjoying the soups, Maneta! Really appreciate your kind feedback, thank you. What a 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 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 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 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!)
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 says
Hello, 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! Would love to hear how it goes!
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 says
Hello, Tara! Yay! So great to hear you and your husband enjoyed this. What an awesome addition with 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 says
Hi Kim! That's awesome to hear you've enjoyed it a couple times. 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 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 says
Hello, Andy! What creative and fantastic additions. Thanks for sharing your helpful and thoughtful feedback - it's appreciated!
Lauren Gonzalez says
Just made it and blended half like suggested. It was so delicious. I absolutely enjoyed it.
Kaitlin says
Hello, Lauren! Glad you enjoyed - thanks so much for the kind feedback!
Unknown says
This is so delicious. I have made it twice since Dre did it on Foodie Friday!
Kaitlin says
That's amazing! So glad you've enjoyed it a couple times. Thanks for sharing!
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 says
Hi Dre! Super fun to hear you tried it out and thank you for sharing & crediting! Very appreciated. Glad you enjoyed the recipe!