Potato and Corn Chowder Vegan
Creamy, comforting, and completely plant-based, this Vegan Potato and Corn Chowder is the perfect bowl of coziness for any season. Packed with hearty chunks of russet potatoes, sweet corn kernels, and a medley of fresh veggies like carrots, celery, and onion, this dairy-free chowder gets its rich, velvety texture from a blend of unsweetened almond or oat milk and a touch of nutritional yeast for a cheesy undertone. Infused with smoky paprika and fragrant thyme, every spoonful delivers bold, warming flavors. Ready in just an hour, this one-pot meal is easy to prepare and ideal for weeknight dinners or meal prep. Serve it with a sprinkle of fresh parsley for a vibrant finish, and watch it become your go-to vegan comfort food! Perfect for those seeking a healthy, gluten-free, and satisfying soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 sliced Celery stalks
- 2 medium (diced) Carrots
- 3 medium (peeled and diced) Russet potatoes
- 2 cups Frozen corn kernels
- 4 cups Vegetable broth
- 2 cups Unsweetened almond or oat milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it turns translucent.
Stir in the minced garlic, sliced celery, and diced carrots. Cook for another 5 minutes, stirring occasionally.
Add the diced potatoes, frozen corn, vegetable broth, smoked paprika, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the potatoes are fork-tender.
Using an immersion blender, blend a portion of the soup directly in the pot to make the texture creamier. Alternatively, transfer 2-3 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the unsweetened almond or oat milk and nutritional yeast. Simmer for another 5 minutes, allowing the flavors to meld.
Taste the chowder and adjust seasoning if needed, adding more salt or pepper to taste.
Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5567 mg | 242% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 64.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1416 mg | 109% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 8281 mg | 176% | |
*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.
