Easy Vegan Potato and Corn Chowder

Craving a bowl of creamy, comforting chowder but want to keep it plant-based? This Easy Vegan Potato and Corn Chowder is your answer to a hearty, nourishing, and incredibly satisfying soup that comes together in one pot with minimal fuss and maximum flavor.

Let’s talk about a soup that feels like a warm embrace. This Easy Vegan Potato and Corn Chowder is my ultimate go-to when I need a meal that’s both simple to make and deeply comforting. Honestly, it’s the perfect way to celebrate sweet summer corn or to bring a splash of sunshine to a dreary day with frozen kernels.

It’s creamy without a drop of dairy, rich-tasting but made from wholesome ingredients, and completely foolproof. This Easy Vegan Potato and Corn Chowder is about to become your new favorite soup. Let’s get cooking.

WHY MAKE THIS RECIPE

Effortless, Wholesome Comfort

First and foremost, this Easy Vegan Potato and Corn Chowder is the definition of a stress-free, one-pot wonder. It requires simple chopping, sautéing, and simmering no complicated techniques involved. Moreover, it’s a fantastic clean-out-the-fridge recipe. Have a spare carrot or celery rib? Toss it in.

This forgiving nature makes the Easy Vegan Potato and Corn Chowder a reliable staple for busy cooks. It’s the kind of recipe you can make almost on autopilot, yet the result tastes like you spent hours in the kitchen.

Incredibly Creamy & Dairy-Free

Secondly, let’s address the creaminess. This chowder achieves its luxurious, velvety texture through a brilliant plant-based trick: blending a portion of the soup itself. This creates a naturally thick and creamy base without needing cashews, coconut milk, or store-bought vegan creams (though you can use them for extra richness).

The result is a light yet satisfying Easy Vegan Potato and Corn Chowder that highlights the pure, sweet flavor of corn and the heartiness of potatoes. It’s comfort food you can feel genuinely good about eating.

Easy Vegan Potato and Corn Chowder

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• Author: Rebecca Collins
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

An easy, creamy vegan potato and corn chowder made with simple ingredients and no dairy comforting, hearty, and perfect for weeknight meals.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 1 cup carrots, diced
• 3 cups vegetable broth
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 cup unsweetened plant-based milk (oat or almond)
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Fresh parsley or chives for garnish

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Instructions

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add onion and carrots and sauté until softened.
• 3. Stir in garlic and cook until fragrant.
• 4. Add potatoes, vegetable broth, salt, pepper, and smoked paprika.
• 5. Bring to a boil, then reduce heat and simmer for 18–22 minutes until potatoes are tender.
• 6. Use an immersion blender to partially blend the soup for a creamy texture.
• 7. Stir in corn, plant-based milk, and nutritional yeast.
• 8. Simmer for 5 more minutes, adjust seasoning, and serve warm garnished with herbs.

Notes

• Blend more or less, depending on your preferred thickness.
• Leftovers thicken as they cool. Add a splash of broth when reheating.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 6g
• Sodium: 460mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Keywords: vegan potato corn chowder, dairy free chowder, plant based soup

HOW TO MAKE EASY VEGAN POTATO AND CORN CHOWDER

Ingredients: Easy Vegan Potato and Corn Chowder

• The Aromatic Base:
  • 2 tablespoons olive oil or vegan butter
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3-4 cloves garlic, minced
• The Hearty Main Ingredients:
  • 1.5 pounds (about 3 medium) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 cups (about 4-5 ears) fresh corn kernels, or 1 (24 oz) bag frozen corn, thawed (divided)
  • 4 cups low-sodium vegetable broth
• The Flavor Builders:
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional, for depth)
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
• For Creaminess & Finish:
  • 1 cup unsweetened plain plant-based milk (oat or almond milk work great)
  • 2 tablespoons nutritional yeast (for a “cheesy” note, optional)
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • Fresh parsley or chives, for garnish


Directions: Step by Step

Step 1: Sauté the Veggie Base
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 7-8 minutes until the vegetables have softened. Add the minced garlic and cook for one more minute until fragrant.



Step 2: Simmer the Chowder
Add the diced potatoes, 3 cups of the corn kernels (reserve 1 cup for later), vegetable broth, dried thyme, smoked paprika (if using), bay leaf, salt, and pepper to the pot. Stir well. Increase the heat to high and bring the chowder to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.



Step 3: Create the Creamy Base
Once the potatoes are tender, carefully remove the bay leaf. Using an immersion blender, briefly blend about one-third of the soup right in the pot until it thickens. If you don’t have an immersion blender, ladle about 3 cups of the soup (mostly the brothy part with some potatoes) into a standing blender, blend until smooth, and then stir it back into the pot. This is the magic step for your Easy Vegan Potato and Corn Chowder; it creates a creamy, thick broth without any added cream.



Step 4: Finish and Serve
Stir in the remaining 1 cup of whole corn kernels, the plant-based milk, and the nutritional yeast (if using). Let the chowder heat through for another 5 minutes over low heat. Finally, stir in the fresh lemon juice. This brightens all the flavors. Taste and adjust seasoning with more salt and pepper if needed. Ladle the Easy Vegan Potato and Corn Chowder into bowls and garnish with fresh herbs.

NUTRITION AND HEALTH CONSIDERATIONS FOR EASY VEGAN POTATO AND CORN CHOWDER

A Balanced, Nutrient-Packed Meal

This chowder is a nourishing choice. Potatoes provide vitamin C, potassium, and B6, while corn is a good source of fiber and antioxidants like lutein. The carrots and celery add vitamins A and K. Using a low-sodium broth allows you to control the salt level. This Easy Vegan Potato and Corn Chowder is naturally low in saturated fat and provides a good balance of complex carbohydrates and fiber, making it a sustaining meal.

Customizing for Your Needs

This Easy Vegan Potato and Corn Chowder recipe is a perfect template. For a protein boost, add a can of rinsed white beans (like cannellini) when you add the milk. For extra creaminess, blend in ½ cup of raw cashews (soaked) with the soup portion in Step 3. To make it oil-free, sauté the vegetables in a few tablespoons of broth or water. It’s easily adaptable to what you have and need.

HOW TO SERVE EASY VEGAN POTATO AND CORN CHOWDER

The Perfect Cozy Meal

This chowder is substantial enough to be a meal on its own, especially when served with a thick slice of crusty, buttered sourdough or a warm dinner roll for dipping. A simple side salad with a tangy vinaigrette provides a fresh, crisp contrast to the creamy soup.

Topping Bar Ideas

Set up a topping bar to make it fun! Offer dishes of diced avocado, vegan bacon bits, chopped green onions, roasted pumpkin seeds (pepitas), or a dash of hot sauce.

Serving Style	Recommended Pairings	Perfect For
Weeknight Dinner	Crusty Bread & Simple Green Salad	A quick, complete family meal.
Lunch Prep	Thermos of Chowder, Whole Grain Crackers	A satisfying, portable lunch.
Casual Gathering	Topping Bar, Breadsticks	A crowd-pleasing, interactive meal.
Hearty Appetizer	Served in Small Cups or Mugs	The start to a festive dinner party.

HOW TO STORE EASY VEGAN POTATO AND CORN CHOWDER

Refrigeration and Reheating

This Easy Vegan Potato and Corn Chowder stores and reheats wonderfully. Allow it to cool completely, then transfer to airtight containers. It will keep in the refrigerator for 4-5 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a small splash of broth or plant milk when reheating, as it will thicken as it sits.

Freezing Instructions

You can freeze this chowder for up to 3 months. For best texture, freeze it before adding the plant-based milk. Thaw overnight in the refrigerator, reheat on the stove, and then stir in the milk as you warm it through. The potatoes may soften slightly but will still be delicious.

TIPS TO MAKE EASY VEGAN POTATO AND CORN CHOWDER

Tips and Notes: Your Chowder Companion

• Corn Choices: Fresh sweet corn is sublime in season. For frozen corn, there’s no need to thaw it completely; just add it directly to the pot. The reserved cup of whole kernels adds a wonderful pop of sweetness and texture.
• Potato Pick: Yukon Gold potatoes are ideal for this Easy Vegan Potato and Corn Chowder. They have a buttery flavor and creamy texture that breaks down slightly to thicken the soup. Russets will also work.
• Blend with Care: If using a standing blender for the creamy step, never fill it more than halfway with hot soup. Remove the center cap from the lid and cover the hole with a folded kitchen towel to allow steam to escape safely.
• Acid at the End: The lemon juice or vinegar is crucial. It lifts and balances the rich, sweet flavors. Don’t skip it!

Variation (if any)

• “Cheesy” Chowder: Increase nutritional yeast to ¼ cup and add 1 tablespoon of white miso paste (blended with a little broth) for deep umami.
• Smoky Southwest: Use 1 tsp chipotle powder instead of smoked paprika. Add 1 can of rinsed black beans with the milk and garnish with cilantro and lime.
• Curry Coconut: Sauté 1 tbsp curry powder with the garlic. Use full-fat coconut milk instead of plant milk for a rich, aromatic twist.
• Herb-Infused: Stir in ¼ cup of fresh chopped dill, tarragon, or basil just before serving for a bright, fresh finish.

Notes

If your chowder is thinner than you’d like after blending, let it simmer uncovered for an extra 5-10 minutes to reduce and thicken. If it’s too thick, simply stir in more broth or plant milk until you reach the desired consistency.

FAQs

Can I make this Easy Vegan Potato and Corn Chowder without blending?
You can, but the texture will be brothy, not creamy. For a thick chowder without blending, you could mash some of the potatoes directly in the pot with a potato masher, or make a slurry with 2 tablespoons of cornstarch and ¼ cup cold water, then stir it into the simmering soup until thickened.

What can I use if I don’t have nutritional yeast?
You can simply omit it. The soup will still be delicious. For a similar savory depth, you could add a teaspoon of onion powder or a tablespoon of white miso paste (dissolved in a little broth) at the end.

My chowder isn’t sweet enough. What’s wrong?
The sweetness depends entirely on the corn. If using frozen or off-season corn, the natural sugars can be less pronounced. A pinch of sugar or a drizzle of pure maple syrup can help balance the flavors if needed.

Can I make this in a slow cooker or Instant Pot?
Slow Cooker: Sauté veggies on the stove, then transfer everything except the reserved corn, plant milk, and lemon juice to the slow cooker. Cook on LOW for 6-8 hours. Before serving, blend part of the soup, then stir in remaining ingredients.
Instant Pot: Use Sauté function for the veggies. Add potatoes, 3 cups corn, broth, and spices. Cook on High Pressure for 5 minutes. Quick release, then blend, and stir in remaining ingredients.

CONCLUSION

This Easy Vegan Potato and Corn Chowder is more than just a soup recipe, it’s a reliable formula for creating a meal that is both effortlessly simple and deeply satisfying. It celebrates humble ingredients, transforms them with a clever technique, and delivers a bowl of pure comfort.

From the first sauté of onions to the final bright squeeze of lemon, the process is straightforward, and the reward is immense. Whip up a pot of this creamy, dreamy Easy Vegan Potato and Corn Chowder, and savor the cozy, wholesome goodness in every spoonful.