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–+ servings
a white bowl of potato corn chowder with a spoon in it
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5 from 3 votes

Vegan Potato Corn Chowder

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: English
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 460kcal
Author: Janelle Hama

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.
    2 tablespoons Olive oil, 1 large Onion, 4 large Potatoes, 4 cups Vegetable Stock
    frying onion and potato in a dutch oven
  • 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.
    1¾ cups Corn kernels, 1 cup Dairy free milk, 1 pinch Salt, ½ teaspoon White pepper, ¼ cup Nutritional yeast, 1 handful Green onions
    using a stick blender to blend potato corn chowder

Video

Notes

Chop the onions and potatoes small, this is a great way to speed up the cooking time. 
It is important to sweat the onions until they are translucent and lightly golden as they will release their sweetness which is imperative to the overall taste of this creamy soup.
Crusty bread or cornbread a couple of favor
 

Nutrition

Serving: 2.5cups | Calories: 460kcal | Carbohydrates: 85g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1150mg | Potassium: 1842mg | Fiber: 11g | Sugar: 11g | Vitamin A: 775IU | Vitamin C: 81mg | Calcium: 140mg | Iron: 4mg