Bowl of vegan corn and potato chowder with a spoon
4.8 from 15 votes

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 Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish, Side Dish, Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 medium bowls


  • 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
  • 1 1/2 tsp. smoked paprika
  • Salt/pepper to taste

Toppings (optional)

  • Fresh chives or green onions


  • 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.


Calories: 387kcal | Carbohydrates: 81g | Protein: 13g | Fat: 3g | Potassium: 1942mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1345IU | Vitamin C: 36.5mg | Calcium: 169mg | Iron: 3.6mg