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Easy Vegan Potato Corn Chowder

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This creamy vegan corn chowder is a perfect cold evening meal. It makes an easy dinner full of tasty potatoes and corn; if you're looking for a tasty vegan chowder-this is it.

Vegan Potato Corn Chowder

Potatoes and corn are right up there with some of my favorite cozy foods. And everyone loves a warm bowl of soup in the cooler months.

I love that this vegan soup is oil-free. I've been making a lot of oil-free recipes lately, but if you need the extra oil, feel free to add it.

You can serve this chowder with these tasty rolls. Here's a regular vegan roll recipe or an oil-free vegan roll recipe.

You could also serve it with your favorite crispy cracker or eat it by itself.

There are so many options in the vegan soup world.

I love that this corn chowder has no big fats or corn starch to thicken it.

It uses instant potatoes to get that creamy soup.

If you are looking for really clean instant potatoes, Bobs Red Mill has one that has only dried potatoes as the ingredient.

*Amazon affiliate link* I'll post a link right here for those that can't find them in their regular stores.

But any ole vegan instant potato will work. You could also use regular mashed potatoes, but that's more work.

This is a great way to use some sweet summer corn frozen in your freezer.

What do you need for this creamy vegan corn chowder?

vegan corn chowder

Check out the recipe card at the bottom of the post for the full recipe and complete list of ingredients.

  • Onion- I think onions always belong in soups. This helps bring the flavor; if you're out of onions in a pinch, you can use onion powder or dehydrated onions or leave it out entirely.
  • Carrots-  bring another sweet element to the soup. If you don't like carrots, you can leave them out.
  • Garlic- I prefer using fresh garlic for that pop of flavor. If you're out, you can use garlic powder.
  • Yukon gold potatoes- you don't have to use Yukon, but they make the best choice. If you'd rather use russet potatoes, you go for it.
  • Canned corn (don't pour the liquid out yet)- You can use fresh corn if you want to, but you'll lose the sweetness of the liquid used in the soup, but it's not a deal breaker. I prefer to use canned flavorful sweet corn.
  • Corn water (the water from the can of corn)- if you decide to use fresh corn or frozen corn, replace this with more water.
  • Water
  • Vegan milk- it's important to use unsweetened, non-flavored dairy-free milk. It will shine through in the final product if it has a funky flavor (which sometimes they do). I usually use almond milk, but you can use soy milk, oat milk, or whichever you find tastes closest to dairy milk. You can use full-fat coconut milk if you prefer a really creamy soup, but it will have some coconut flavor.
  • Vegetable bullion- you can use your favorite vegetable broth or even this vegan chicken broth instead. What I most commonly use is the Better Than Bullion.
  • Parsley, dried- Salt- Black pepper- are all essential seasonings to give the right flavor to this delicious meal.
  • Instant potatoes- you're probably wondering why the heck I'm adding instant potatoes, but it's a great way to thicken this corn soup and add a creamy base without adding a bunch of fat or vegan butter.

How do you make this easy vegan corn chowder recipe?

Step 1-

onions and carrots cooking in water

Take a large pot and add your chopped onion, carrot, and garlic; add a small amount of water so that it doesn't stick.

If you prefer oil, you could use it here for the vegetables.

Cook this on medium to high heat, stirring, and add TBs of water as needed.

Cook these until the onion is mostly cooked.

Step 2-

Add your potatoes, water, corn water, vegetable bullion, non-dairy milk, parsley, salt, and pepper, and stir this together.

vegan corn chowder

Cook on medium heat until the potatoes are soft, then add your 1 cup of instant potatoes and cook for another few minutes until your desired thickness.

Let cool to a comfortable temperature and serve.

How to serve-

This great recipe can be served on its own or with a side salad, crusty bread, dinner rolls, or whatever you love alongside your favorite vegan soup recipes.

How do you store this potato corn chowder recipe?

The best way to store corn potato chowder is to let it cool completely, then transfer it to an airtight container.

Place it in the refrigerator, which should keep for up to 4 days. To ensure it stays as fresh as possible, reheat the chowder until it's piping hot before serving.

vegan oil free creamy corn chowder

Can you freeze corn chowder?

I have never frozen this recipe, and sometimes potatoes can get a little funky in the freezer, but you can always try it. If I were to freeze this, I would;

Let it come to room temperature, then place it in a freezer-safe airtight container or freezer bag for up to 3 months. Let it defrost on the counter or in the fridge, and then reheat it on the stove or microwave.

Tips and Tricks-

  • If you want an even more creamy texture, add some vegan heavy cream or cashew cream instead of vegan milk.
  • If you want to add some fat, you can add a little olive oil or vegan butter.

Variations-

  • You can add some tempeh bacon to the soup when you're done to change up the flavor
  • Add poblano pepper or red bell pepper when you're cooking the onion down for more of a spicey corn chowder.
  • You can use an immersion blender to make a smooth soup, but I prefer my potato soup chunky.
  • If you don't have instant potatoes, you can use mashed potatoes.
vegan oil free soup

Want some other delicious soup recipes?

vegan corn chowder

Vegan Potato Corn Chowder

This easy, vegan corn chowder is a family favorite. It's cream, oil-free, full of flavor, and delicious.
5 from 2 votes
Print Pin Rate
Course: All Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 -3
Calories: 357kcal

Ingredients

  • 1 onion chopped
  • 1 cup carrots chopped
  • 1 clove garlic minced
  • 2 small-medium potatoes chopped small
  • 2 cans corn don't pour the liquid out yet
  • ¾ cup corn water the water from the can of corn
  • 1 cup of water
  • 2 cups of vegan milk
  • 2 teaspoon vegetable bullion
  • 1 teaspoon parsley dried
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup instant potatoes

Instructions

  • Take a large pot and add your chopped onion, carrot, and garlic; add a small amount of water so that it doesn't stick. Cook this on medium to high heat string and add TB of water as needed. Cook these until the onion is mostly cooked.
  • Now add your potatoes, water, corn water, vegetable bullion, milk, parsley, salt, and pepper stir this all together. Cook on medium heat until the potatoes are soft, then add your 1 cup of instant potatoes and cook for another few minutes until your desired thickness.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 70g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 914mg | Fiber: 8g | Sugar: 10g
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Delicious Vegan Corn Potato Chowder

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Recipe Rating




storno brzinol

Tuesday 8th of June 2021

I've been absent for some time, but now I remember why I used to love this blog. Thanks, I will try and check back more frequently. How frequently you update your web site?

Pat

Monday 15th of March 2021

I love that this soup's thickened with instant potatoes rather than blending part of it. It's faster and also saves time from not having to clean up a blender container. Thanks for a delicious, hearty soup that comes together so quickly and with minimal clean up!

Courtneys Homestead

Monday 15th of March 2021

Thanks so much for taking the time to comment Pat! I appreciate it. I am glad you enjoyed this soup, I’m all for less dishes. Thanks again! ❤️