Potato and Corn Chowder

4.82 from 11 votes

Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings (makes about 2 litres)

1 tablespoon(s) vegan butter or light oil
2 medium carrots peeled and chopped
2 rib(s) celery chopped
1 yellow onion chopped
3 clove(s) garlic minced
1/4 cup(s) all-purpose flour (use all-purpose gluten-free flour if preferred)
1 teaspoon(s) dried thyme leaves
3 large white or yukon gold potatoes (about 1 1/2lbs) peeled and diced (4 cups chopped)
2 cup(s) vegetable broth
2 cup(s) plant-based milk (such as soy or almond)
3 tablespoon(s) nutritional yeast
1 cup(s) corn kernels fresh or frozen
1 teaspoon(s) salt (or to taste)
1/4 teaspoon(s) pepper (or to taste)

Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.

Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.

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