Vegan Potato and Corn Chowder
You’ll never believe that this creamy Potato and Corn Chowder is 100% dairy-free! Blended Yukon gold potatoes make a creamy base without milk or heavy cream.
Fresh sweet corn provides summer flavors while the smoked paprika provides a richness that ties it all together.
This chowder sneaks in a lot of veggies. In addition to potatoes and corn, you’ll find yellow onion, red bell pepper, celery, and garlic. If your kids are veggie-adverse, blend the soup until it’s smooth and creamy. They’ll enjoy the taste without throwing a veggie fit!
If you and your family prefer a chunkier chowder with more texture, blend it for less time. Or, blend just half the soup and then combine both together.
Chunky or blended smooth, the flavors are rich and summery. Serve vegan Potato and Corn Chowder alongside salmon, salad, roasted vegetables, or crusty bread.
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1/2 red bell pepper chopped
- 4 cups vegetable broth
- 1 lb Yukon Gold potatoes cut into 1-inch cubes
- 1 rib celery chopped
- 3 ears corn shucked and kernels removed from the ears
- 1 tsp smoked paprika
- 2-3 tsp sea salt
- 1 pinch black pepper
- scallions for garnish chopped
- Heat olive oil in a large pot over medium heat. Saute the garlic, onion, and bell pepper until tender.
- Add in vegetable broth, potatoes, celery, corn, and salt. Bring to a boil then cover and reduce heat. Simmer until the potatoes are fork-tender, approximately 30 minutes.
- Use a blender or immersion blender to blend the soup. Blend until desired consistency is reached. For a chunkier chowder, blend about half of the soup so some pieces of potato and corn remain whole. Season with black pepper and garnish with scallions.
How To Freeze Chowder
Vegan Potato and Corn Chowder can be made ahead of time and frozen for up to three months. It’s perfect if you have a surplus of fresh summer corn.
RELATED: How To Freeze Corn
Before you freeze the chowder, let it cool completely. Once it is cool, transfer it into a freezer-safe zip top bag. The easiest way to do this is to place the bag in a bowl and roll the top of the bag over the edges of the bowl. Then, ladle the soup into the bag.
Once it is in the bag, remove any excess air and zip it shut. Place the bag in the freezer. Do not stack bags until they are frozen solid.
Thaw the chowder out in the refrigerator overnight before reheating. Reheat in a medium-sized pot over low-medium heat, stirring occasionally. Garnish with fresh scallions and serve warm.
Let us know what you think of our vegan potato and corn chowder recipe. Share your review in the comments below.