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