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!
Servings5 medium bowls
- 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
- Fresh chives or green onions
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.
*Or substitute your own favorite plant milk. Soy or cashew would be great as well. Just be sure it's plain & unsweetened.
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