Easy Vegan Potato and Corn Chowder
Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.
Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 cups vegetable broth
- 1 teaspoon dried thyme leaves
- 3 tablespoons nutritional yeast
- 2 stalks celery (chopped)
- 1 tablespoon vegan butter or light oil
- 2 medium carrots (peeled and chopped)
- 1/4 cup all-purpose flour ((use all-purpose gluten-free f
- 3 large white or yukon gold potatoes (about 1 1/2lbs) (pe
- 2 cups non-dairy milk ((such as soy or almond))
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt ((or to taste))
- 1/4 teaspoon pepper ((or to taste))
- Carbohydrate 39.7875 g
- Cholesterol 0 mg
- Fat 2.16555 g
- Fiber 9.99300003409385 g
- Protein 12.34835 g
- Saturated Fat 0.339695 g
- Serving Size 1 1 Serving (492g)
- Sodium 649.115 mg
- Sugar 29.7944999659061 g
- Trans Fat 0.460275 g
- Calories 202 calories
Step-by-step
- 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, non-dairy 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.
Pot and Pan Selection
A heavy-bottomed Dutch oven or a standard four-quart soup pot works best here. Thin metal stockpots create hot spots where the flour slurry can scorch before the potatoes finish softening. Ensure the pot has deep sides to safely contain the bubbling liquid during the simmer phase.
The Role of Starch
Flour coating the cooked aromatics acts as the primary thickening agent when combined with the non-dairy milk and vegetable broth. Yukon Gold potatoes release natural starches into the simmering liquid to boost body without heavy cream. Cut the tubers into uniform three-quarter-inch cubes so they cook evenly within the eight-minute window.
Dairy-Free and Gluten-Free Swaps
Unsweetened soy milk provides the most neutral flavor profile and stable protein structure for vegan chowders. Almond milk can separate if boiled rapidly over high heat. Substitute standard all-purpose flour with a one-to-one measure of a gluten-free flour blend without altering the thickener ratios.
