Corn, Mushroom, And Potato Chowder (Vegan) Recipe

Name: Corn, Mushroom, And Potato Chowder (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 yellow onions, sliced; 3 garlic cloves, chopped; 4 cups vegetable broth; 5 potatoes, peeled and cut into 1-inch cubes; 1 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 1 (16 ounce) package frozen corn; 1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella); 2 tablespoons fresh parsley; 1 teaspoon crushed red pepper flakes (more or less to taste); 1/2 cup plain soymilk (more or less to taste)

Servings: persons

3 tablespoons olive oil
3 yellow onions, sliced
3 garlic cloves, chopped
4 cups vegetable broth
5 potatoes, peeled and cut into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) package frozen corn
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup plain soymilk (more or less to taste)

1
Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
2
Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
3
Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
4
Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
5
Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
6
Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 yellow onions, sliced, 3 garlic cloves, chopped, 4 cups vegetable broth, and more.

Yes, Corn, Mushroom, And Potato Chowder (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn, Mushroom, And Potato Chowder (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions