Corn Mushroom and Potato Chowder Vegan
Warm up with a hearty bowl of Vegan Corn, Mushroom, and Potato Chowder, a comforting plant-based twist on a classic favorite. This rich and creamy chowder combines earthy mushrooms, tender golden potatoes, and sweet corn kernels in a velvety coconut milk base infused with the savory depth of nutritional yeast, smoked paprika, and thyme. Perfect for weeknight dinners or meal prep, this one-pot recipe is ready in just 50 minutes and strikes the perfect balance of creaminess and chunky texture, thanks to a quick blend of the cooked ingredients. Garnished with fresh parsley for a pop of flavor and color, this dairy-free, gluten-free chowder is as nutritious as it is satisfying. Perfect for cold weather or year-round comfort, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cups white or cremini mushrooms, sliced
- 3 medium golden potatoes, diced
- 2 cups frozen or fresh corn kernels
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 3 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3 minutes until it becomes translucent.
Stir in the minced garlic, celery, and carrots, cooking for another 3-5 minutes until the vegetables begin to soften.
Add the sliced mushrooms and cook for 5 more minutes, stirring occasionally, until the mushrooms release their juices and reduce in size.
Add the diced potatoes, corn kernels, vegetable broth, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are tender.
Using an immersion blender, puree a portion of the chowder directly in the pot to create a creamy texture while leaving some chunks of vegetables intact. (Alternatively, transfer about 2 cups of the chowder to a blender, blend until smooth, and return it to the pot.)
Stir in the coconut milk and nutritional yeast, and let the chowder simmer for another 5 minutes to meld the flavors together.
Taste and adjust the seasoning with more salt or black pepper if needed.
Serve hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 13.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
