Vegan potato corn chowder is a hearty and comforting bowl of creamy potatoes and sweet corn, simmered together to create the ultimate cozy meal for cooler days.
There is nothing like a warm, satisfying chowder when the weather cools down, and this vegan potato corn chowder has become my favorite way to get that comforting feeling.
It reminds me of my first chowder experience years ago at the Wharf in San Francisco, but these days, I love recreating that cozy, hearty vibe right at home, it's so easy!
Much like my zucchini corn chowder, this soup is simple, flavorful, and easy to whip up without any shortcuts on taste.
Some of my other favorite soups that you also might enjoy are sweet potato and pumpkin or asparagus soup.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Potatoes
Floury varieties like King Edwards, Coliban, or Russet are my first pick because they break down beautifully to create a naturally creamy base when blended with plant-based milk.
All-rounders like Sebago or Yukon Gold also work great if that’s what you have on hand.
Corn
I used canned corn kernels for this batch as fresh corn wasn’t available, but both fresh and canned work perfectly.
If using fresh, I add the kernels with the potatoes to cook. If using canned, I stir them in during the last few minutes to keep them sweet and juicy.
I like to reserve about half a cup of corn to stir through after blending for a creamy yet slightly chunky chowder.
And if you have leftover corn, it’s the perfect excuse to make a quick batch of corn fritters!
Seasoning
I like adding white pepper in this chowder so it blends invisibly into the soup. You could also use Cayenne pepper for a gentle kick, or smoked paprika if you love a smoky finish.
Janelle's Tips
I blend the chowder until it’s semi-smooth, keeping just a little bit of chunkiness for texture. You can blend it as smooth or rustic as you like.
The chowder thickens naturally as it cools. When reheating, just stir in a few tablespoons of non-dairy milk to bring it back to the perfect consistency.
If you’re cooking oil-free, swap the olive oil for a splash of vegetable stock to sweat the onions.
Storage
This creamy vegan corn chowder gets even tastier as leftovers.
Once cooled to room temperature, store it in an airtight container in the fridge where it will stay fresh for up to 5 days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Potato Corn Chowder
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion diced
- 4 large Potatoes peeled, washed and diced
- 4 cups Vegetable Stock
- 1¾ cups Corn kernels canned
- 1 cup Dairy free milk I usually use almond milk
- 1 pinch Salt to taste
- ½ teaspoon White pepper
- ¼ cup Nutritional yeast
- 1 handful Green onions sliced
Instructions
- Over high - medium heat, in a large pot or dutch oven, heat oil and onion. Stir until the chopped onion is translucent and lightly golden. Stir through the potato until coated with oil and onion. Add the vegetable stock, cover the pot with the lid, keeping it slightly ajar and bring to a gentle boil, then turn the heat down medium-low and simmer for 12 minutes or until the potatoes are soft.
- Stir in 1¼ cup of the corn kernels to the pot and let it simmer for another 5 minutes with the lid ajar. Then turn the heat off and stir through the dairy free milk, white pepper and nutritional yeast. Let the pot stand for 5 minutes before using an immersion blender to blend the chowder into a creamy texture. Stir through the remaining ½ cup of corn kernels. Serve warm topped with sliced fresh green onions.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Liz
I love how the flavors blend perfectly for a delicious, comfort meal!