The perfect way to warm up in the cooler months is with a comforting bowl of hearty vegan potato corn chowder. This recipe uses simple ingredients to create the ultimate comfort food that's good for the soul.

a white bowl of potato corn chowder with a spoon in it — This vegan potato and corn chowder has the perfect amount of thickness

Ingredients Highlight

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Floury potatoes like King Edwards, Coliban, or Russet potatoes are ideal for making chowder because they have a higher starch content and break down nicely when boiled, resulting in a creamy base when blended with plant-based milk.

Alternatively, all-rounder varieties like Sebago or Yukon Gold potatoes are a reliable great option.

I prefer to buy dirty potatoes rather than washed as they tend to be fresher and last longer in the pantry.

I opted for canned corn kernels since fresh corn ears weren't available when I created this recipe.

Either fresh or canned corn works well for this creamy corn chowder.

If using fresh kernels, I'd add them in with the potatoes for cooking. With canned corn (the easy way), I simply toss them in at the end, during the last five minutes.

I reserve half a cup of corn to stir through after blending the chowder to achieve a creamy yet still chunky texture.

Plus, any leftover corn can be used to whip up easy corn fritters!

I prefer to use white pepper for chowder so that it blends in and visually can't be detected. Alternatives to this include black pepper, cayenne pepper or smoked paprika for a smoky flavor.

onion, corn kernels, potato, dairy free milk, white pepper, veggie stock, green onion, olive oil and nutritional yeast laid out

Janelle's Tips

I prefer blending this chowder until it reaches a semi-smooth texture, maintaining a hint of chunkiness. Blend it to your liking for the perfect consistency.

As it cools, this soup tends to thicken up. To restore its ideal consistency when reheating, simply add a few of tablespoons of non-dairy milk, give it a stir and then reheat.

If you're on an oil free diet, use a little veggie stock in place of the olive oil 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