Home » All Recipes » Vegan Potato Corn Chowder
Published: · Modified: by Marlena Luna
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 creamy soup will keep you warm all winter long!
Vegan potato corn chowder is a one-pot meal that comes together in less than 45 minutes.
Because this recipe is so easy and delicious, it is one of my go-to winter soups.
This vegan chowder is creamy, rich, and comforting. It will quickly become a go-to for you as well!
Ingredients
Vegan potato corn chowder is loaded with whole food ingredients like potatoes, onion, sweet corn, and white carrots.
Are white carrots necessary?
The answer is no.
The color of the carrot does not affect the taste of the soup. So, if you only have orange carrots on hand, toss 'em in.
But, if you're on the hunt for white carrots, they can usually be found in a bag of rainbow carrots.
I went with white carrots to keep the soup color light after blending. Since white carrots are harder to find, orange carrots are the perfect substitute.
How to make vegan potato corn chowder
If you’re a fan of my potato cauliflower soup, you’ll love how easy and flavorful this hearty vegan potato corn chowder is!
It comes together in 4 easy steps.
- Chop the veggies.
- Toss the ingredients into the pot.
- Cook for about 20 minutes.
- Blend a portion to thicken if desired.
It's that simple!
Frequently Asked Questions
How do I thicken potato corn chowder?
Blend a portion of the soup with an immersion blender or standard blender to thicken it up, to your liking, after cooking.
Can I freeze it?
I do not recommend freezing potato corn chowder. The potato chunks do not freeze well. They become grainy with an unappetizing texture when defrosted. It is best to enjoy the soup fresh or within 3-4 days, stored in the refrigerator.
To serve
Top your chowder with green onions and fresh ground pepper to complete the bowl. Pair it with a loaf of sourdough bread for an extra-filling meal.
Or, save dishes tonight and serve this vegan potato corn chowder in a bread bowl.
Now grab a spoon and dig in!
More Warming Vegan Soup Recipes
Chickpea Noodle Soup
Southwest Vegetable Soup
Loaded Taco Soup
Creamy Potato Soup
Cauliflower Leek Soup
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Recipe
Hearty Vegan Potato Corn Chowder
Yield: 6 bowls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Vegan Potato Corn Chowder is a thick & hearty, dairy-free recipe. Keep warm all winter w/ this one-pot, rich & chunky soup.
Ingredients
- 4 large yukon gold potatoes, cubed (roughly 2 lbs.)
- 1 and ½ cups corn, frozen
- 2-3 white carrots, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced (or 1 and ¼ teaspoon garlic powder)
- 4 cups vegetable broth
- 1 cup non-dairy milk
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley, or 1 Tablespoon fresh
- 1 and ¼ teaspoon Himalayan pink salt, or to taste
- 1 bay leaf
- 1-2 Tablespoons nutritional yeast
- Optional for thickening: 3 Tablespoons all-purpose flour, use GF if needed
Instructions
Stovetop
- Add everything, except the non-dairy milk and flour to a large soup pot.
- Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.
- Remove the bay leaf. Blend about ¼-1/3 of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour)
- Mix in the non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed.
- Serve topped with fresh green onions and fresh ground pepper.
For the Instant Pot
- Add all the ingredients, except the flour to the inner pot.
- Mix the ingredients together and seal the lid and steam valve. Set the Instant Pot to MANUAL or PRESSURE COOK for 3 minutes on HIGH PRESSURE.
- Once the cooking time has finished allow the Instant Pot to naturally release pressure for 15 minutes. Carefully turn the steam valve to release any remaining pressure.
- Unseal the lid, give the soup a stir, and remove the bay leaf.
- Blend about ¼-1/3 of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour).
- Serve topped with fresh green onions and fresh ground pepper.
Enjoy!
Notes
- Flour:If you are using flour to thicken the soup, measure out ¼ cup non-dairy milk and whisk in the flour. Pour the flour mix and remaining ¾ cup non dairy milk into the soup pot. For an extra thick chowder, add the flour and blend ¼ of the soup.
- Leftovers-save well in the fridge for up to 4 days.Reheat any leftover chowder on the stove in a saucepan.Since refrigerating further thickens the chowder, you may need to add more veggie broth to help thin it out and adjust the seasonings.
Nutrition Information:
Yield: 6 bowlsServing Size: 1 bowl
Amount Per Serving:Calories: 221Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 55mgCarbohydrates: 55gFiber: 6gSugar: 7gProtein: 9g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
More Comforting Vegan Food
- The Best Vegan Chili
- Black Bean Enchiladas (vegan)
- Vegan Sloppy Joes
- Instant Pot Mexican Quinoa Bowl - vegan
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Reader Interactions
Comments
Emily
Are we supposed to peel the potatoes?
Reply
Marlena Luna
Yes, the potatoes should be peeled. Enjoy!
Reply
Danielle
Have you tried this in a crockpot?
Reply
Marlena Luna
I have not tried this recipe in the crockpot, but I think it would do great in there. Add everything to your crockpot and cook on high for 4 hours or low for 6-8 hours. Blend after cooking. Enjoy!
Reply
Sherry
Very tasty. Thank you for a delicious comfy soup!
Reply
Sheri
We really enjoy this soup! I’ve made it many times :) This time we took 1/3 of the soup and puréed it with a can of rinsed, white kidney beans and added some smoked paprika. So tasty! Thank you for this recipe, it’s our 11yr olds go-to when it’s her turn to cook supper
Reply
Marlena Luna
It's always nice to have a helper in the kitchen! I'm glad the recipe is a hit with the family. :)
Reply
Chelsea
Am I blind, or is corn not listed in the ingredients? I’m wondering how much to add. Thank you!
Reply
Marlena Luna
Hi Chelsea! The corn was listed more toward the bottom of the ingredients list. I have moved it to the second ingredient. You will need 1 and 1/2 cups. Enjoy!
Reply
Karen
Hello
Might be a silly question but i am new to vegan cooking. What type of non dairy milk is
best in this and if I don’t have nutritional yeast is it ok without it?Thank You
Reply
Marlena Luna
Any kind of unsweetened plain non-dairy milk will work ––soy milk, cashew milk, almond milk, oat milk, etc.
The nutrtional yeast adds a cheesiness to the chowder, but it is not needed. If you have vegan cheese shreds you mix a handful into each bowl.Reply
Nicholas
I have found Unsweetened Soy milk is best to cook with. But unsweetened almond works fine.
Yes not using nutritional yeast is fine. I tend to leave it out of most recipes as i do not care for the taste.
Reply
Dean
How do I make this in an instant pot?
Reply
Marlena Luna
I just updated the recipe card to include Instant Pot instructions. Enjoy! :)
Reply
Jaclyn
Had this for dinner tonight! Even my husband, who is very picky, enjoyed it! Thank you
Reply
Sarah
This was delicious and my picky almost 4 year old loved it too! I used corn starch to thicken and it worked well.
Reply
Jordan
I've made this several times and it is always a hit! So far I've left out the white carrots since I haven't had them, and it's turned out great!
Reply
Marlena Luna
That’s wonderful to hear!
Reply
Farah
Made this and am making it again because I loved it so much. Couldn’t find white carrots but it was just as delicious and nice looking with orange ones. Thank you soooo much because I’m a corn chowder fiend and hadn’t found a great vegan option until now!! =D
Reply
Ronde Walch
I used a white sweet potato instead of the white carrot and it was delicious!
Reply
Where you get your protein
Yum, sounds tasty! :)
Reply
Erika
Is it possible to substitute the white carrots with something else?
Reply
Where you get your protein
Parsnip is a great substitute. Otherwise you can add zucchini, broccoli or other soft veggies into the pot after blending. If you skip blending the soup, add the softer veggies in towards the end and cook until they are soft. Enjoy Erika! :)
Reply
Tami
Do you know about how many ounces of soup this recipe makes?
I need to make quite a lot, and want to make sure I have enough ingredients!
This recipe sounds amazing, I can't wait to try it!
Thank you!Reply
Where you get your protein
I'm unsure of how many ounces it makes, but I’d say it easily makes 8-10 cups of soup.
Reply
Bridget
Love Love it. I went plant based this summer and today I’m fighting a bad cold. No appetite. So I happened on your recipe because I needed something quick and healthy. I had all of the ingredients, shock!
I added vegan mozzarella as a topping. I wouldn’t change a thing! ThanksReply
Where you get your protein
Yay! I’m glad you loved it, Bridget!
Reply
Schala
Really really great soup. Super amazing for a tasty fast soup, this will be a go to.
Reply
Kay Scott
This soup was fantastic, our entire family enjoyed, including teenage daughters. I did not need to thicken with anything and I had omitted the nutritional yeast, since I just did not have on hand. Will make again and the perfect lunch for St. Patrick's Day.
Reply
Where you get your protein
That's wonderful Kay! I'm glad everyone enjoyed it! :)
Reply
Angela
I used vegetable stock and ground thyme so it had a weird brownish color but was delicious. I think I might try parsnips as one person suggested for next time.
Reply
Where you get your protein
I'm happy to hear it was still delicious, Angela! If you try it with parsnips, come back and let us know how it was!
Reply
AprilRay
Loved this recipe! Stuck with orange carrots and added celery. I've done this recipe before and tried full fat coconut milk, it was amazing and not too coconutty at all. Left out the flour or starch step and never missed it.
Will continue to use this recipe.Reply
Where you get your protein!
I'm so glad you enjoyed the recipe! I'll have to try it with coconut milk next time, sound delicious! :)
Reply
Shron
What vegetable broth do you use? Mine always has an oeganish color?
Reply
Where you get your protein!
Hi Sharon! I use the organic vegetable broth from Trader Joes. If you don't have one near you, Pacific brand vegetable broth is very similar and found at most supermarkets.
Reply
Karen
Easy, Quick and Delicious!! Definitely will be one of my go to soups. Thanks so much for sharing.
Reply
Where you get your protein!
That's so great to hear Karen! :)
Reply
Bart
Delicious! Thanks for the recipe.
My only suggestion would be to add some of the corn to the thickening process at the end, since the breakdown of the cooked vegetables enhanced the flavor. And since it is corn chowder, I’d think the enhanced corn flavor should be more prominent. Otherwise it’s more or less thickened potato vegetable soup with corn kernels. Still delicious, but lacking some of the corn flavor easily included.
Reply
Where you get your protein!
Thank you for the suggestion Bart! I went ahead and added it to the notes of the recipe.
Reply
Rebekah
Absolutely delicious!! Will be in the soup rotation for sure :)
Reply
Where you get your protein!
Thank you Rebekah! I'm so glad you enjoyed it!! :)
Reply
Gudiya
Can you replace the flour or nutritional yeast with corn starch?
Reply
Where you get your protein!
Hi Gudiya! If you plan on blending a portion of the soup you can skip the flour altogether (the nutritional yeast is optional for an added cheese flavor). Otherwise, you can use corn starch but I would suggest only add 1-2 Tablespoons, depending on how thick you'd like it. Enjoy! :)
Reply
Laura
Are red potatoes and/or sweet potatoes ok to use in place of the Yukons?
Reply
Where you get your protein!
Hi Laura! Yes, you can totally switch out the potato variety! Enjoy! :)
Reply
Traci
Would this be ok to freeze and serve later?
Reply
Where you get your protein!
This soup is best fresh, I wouldn't suggest freezing it. The potato texture changes too much during freezing, which creates a grainy soup.
Reply
Courtney
What kind of non dairy milk do you use?
Reply
Where you get your protein!
I use almond milk.
Reply
Courtney
Thank you!
Reply
Courtney
This is such an amazing recipe! Tastes great and lasted me a few days. Perfect for the winter! ☺
Reply
Where you get your protein!
Thank you so much, Courtney! I'm so glad you enjoyed the soup! :)
Reply
Mandy
I can’t find white carrots. I know parsnips don’t have the same flavor as carrots, but I’m wondering if I could use them instead?
Reply
Where you get your protein!
Orange carrots will work if you want to stick to carrots. The only difference will be the color of the soup. If you'd like to keep the color light, parsnips are a good replacement. As you mentioned, the flavor may be a little altered, but still delicious I'm sure. If you try it with parsnips let me know how it comes out! Enjoy, Mandy! :)
Reply
Madelyne
You sure can!! They will have a slight pepper taste, so taste the soup before adding more pepper. Enjoy!
Reply
Where you get your protein!
Thank you for the feedback Madelyne! Parsnips seem to be a perfect substitution!
Reply
Linda from Veganosity
Potato and corn chowder is one of my favorite winter soups. This looks so delicious!
Reply
Where you get your protein!
Thanks, Linda! You can't go wrong with potatoes and corn!
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