Potato and Corn Chowder Vegan Recipe

Name: Potato and Corn Chowder Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow onion, diced; ¼ cup celery (or 1/2 tsp celery seed); 2 bay leaves; 4 -6 fresh garlic cloves, minced; ½ teaspoon sodium-free seasoning, Mrs. Dash spicy; 1 ½ teaspoons fresh rosemary, chopped; 9 (2 1/2 lb) potatoes, diced (Red jacket or Yukon gold); 2 cups creamed corn; 1 (14 ounce) can coconut milk; 4 cups vegetable stock; ¼ cup nutritional yeast; 1 teaspoon salt, to taste; 1 teaspoon pepper, to taste; 1 -2 teaspoon extra virgin olive oil; 1 teaspoon arrowroot or 1 teaspoon cornstarch; 1 tablespoon water

Servings: persons

1 cup yellow onion, diced
¼ cup celery (or 1/2 tsp celery seed)
2 bay leaves
4 -6 fresh garlic cloves, minced
½ teaspoon sodium-free seasoning, Mrs. Dash spicy
1 ½ teaspoons fresh rosemary, chopped
9 (2 1/2 lb) potatoes, diced (Red jacket or Yukon gold)
2 cups creamed corn
1 (14 ounce) can coconut milk
4 cups vegetable stock
¼ cup nutritional yeast
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
1 -2 teaspoon extra virgin olive oil
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon water

1
Heat olive oil over med heat in 2 qt saucepan.
2
Add bay leaves, onion,.
3
and celery saute 2-3 minute Add garlic and cook another 1-2 minute.
4
Whisk yeast into the vegetable stock.
5
Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
6
Lower heat to med-low and simmer slowly covered 20 min or until potatoes are cooked.
7
Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
8
Return soup to a boil and add arrowroot/cornstarch (only if you want.
9
to thicken the soup).
10
Garnish with vegetarian bacon bits or vegan cheese.
11
I add green onions for topping as well.
12
Serve hot.

1017

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 cup yellow onion, diced, ¼ cup celery (or 1/2 tsp celery seed), 2 bay leaves, 4 -6 fresh garlic cloves, minced, and more.

Yes, Potato and Corn 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!

Potato and Corn Chowder Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions