Vegan Potato Corn Chowder

Vegan Potato Corn Chowder is a thick and hearty, dairy-free recipe.  It takes only one pot and a few simple ingredients you have in your kitchen.  This rich and chunky soup will keep you warm all winter long!

Vegan Potato Corn Chowder



  • 4 large yukon gold potatoes, cubed (roughly 2 lbs.)
  • 2-3 white carrots, diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced (or 1 and 1/4 teaspoon garlic powder)
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley, or 1 Tablespoon fresh
  • 1 and 1/4 teaspoon Himalayan pink salt, or to taste
  • 1 bay leaf
  • Optional: 1-2 Tablespoons nutritional yeast
  • 1 and 1/2 cups corn -frozen, fresh or canned
  • 1 cup non-dairy milk, divided
  • 3 Tablespoons all-purpose flour, use GF if needed


  1. Add everything, except the corn, non-dairy milk and flour, to a large soup pot
  2. Cover and bring to a low boil. Cook until potatoes and carrots have softened, about 15 minutes.
  3. Remove the bay leaf then blend about 1/4 of the soup using an immersion blender or standard blender. (*see note)
  4. Measure out 1/4 cup non-dairy milk and whisk in the flour.
  5. Add the flour/milk mix, remaining 3/4 cup non-dairy milk and corn to the soup.
  6. Return to a low boil for another 5 minutes to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings if needed.
  7. Serve topped with fresh green onions and fresh ground pepper.

This recipe adapted from:

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