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Bowl of vegan corn and potato chowder with a spoon

Vegan Corn & Potato Chowder

A flavorful vegan corn chowder with a golden, cheesy broth. It is only 8 ingredients and easy to prepare. Great for lunch or dinner!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
CourseMain Dish, Side Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

  • 1 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

*Or substitute your own favorite plant milk. Soy or cashew would be great as well. Just be sure it's plain & unsweetened.

Nutrition Per Serving (Estimate)

Calories: 276 kcal | Carbohydrates: 57 g | Protein: 11 g | Fat: 3 g | Saturated Fat: 1 g | Potassium: 1217 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 1334 IU | Vitamin C: 23 mg | Calcium: 153 mg | Iron: 2 mg