Potato and Corn Chowder

Potato and Corn Chowder is a creamy vegan comfort soup made with tender potatoes, sweet corn, and a rich dairy-free base.

This Potato and Corn Chowder recipe is thick, hearty, and naturally gluten-free while delivering classic chowder texture without heavy cream. It’s an easy one-pot vegan potato soup perfect for cold weather, meal prep, or quick plant-based dinners.

If you enjoy filling plant-based comfort food, pair this chowder with Buffalo Cauliflower Wings for a full dinner or serve alongside Vegan Snack Wraps for a balanced meal. For technique comparison and flavor layering, see this vegan corn chowder cooking guide.

Why You’ll Love This Recipe

This Potato and Corn Chowder is thick, creamy, and filling without dairy or flour. It uses affordable pantry ingredients and cooks in 30 minutes. The texture stays chunky yet silky, making it ideal for both weeknight dinners and meal prep.

Ingredients

Regular (full list):
  • 2 tbsp olive oil or vegan butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups Yukon Gold or russet potatoes, peeled and diced evenly
  • 2 cups sweet corn kernels (fresh, frozen, or canned drained)
  • 4 cups vegetable broth (low sodium)
  • 1 cup full-fat coconut milk or unsweetened oat cream
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp dried oregano (optional)
  • 2 tbsp nutritional yeast (optional for savory depth)
  • Salt and freshly ground black pepper to taste
  • Fresh chives or sliced green onions for garnish
Vegetarian (swap only):
  • Use dairy butter instead of vegan butter.
  • Replace coconut milk with heavy cream.
Vegan (swap only):

No changes.

Directions

Regular (full steps):
  1. Heat olive oil or vegan butter in a heavy-bottom pot over medium heat.
  2. Add onion and cook 3–4 minutes until soft and translucent.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Stir in diced potatoes, corn, smoked paprika, thyme, and oregano.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
  7. Mash about 1 cup of the soup directly in the pot to naturally thicken the chowder.
  8. Stir in coconut milk and nutritional yeast.
  9. Simmer 3–5 minutes more. Adjust salt and pepper.
  10. Remove from heat and let rest 5 minutes before serving for thicker consistency.
Vegetarian (swap only):
  • Follow the same steps using dairy substitutions listed above.
Vegan (swap only):

No changes.

Prep Time And Nutrition Facts

Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Serves 4. Each serving contains approximately 300–330 calories, 6–8g fiber, plant-based fats, complex carbohydrates, and zero cholesterol.

How To Serve Potato and Corn Chowder

  • Serve hot with crusty sourdough or whole grain bread.
  • Top with extra black pepper and chopped chives.
  • Add toasted pumpkin seeds for crunch.
  • Drizzle chili oil for heat.
  • Serve with a simple green salad for balance.
  • Pair with High Protein Vegan Egg Casserole for brunch.

How To Store Potato and Corn Chowder

  • Store in airtight container in refrigerator up to 3 days.
  • Reheat gently on stovetop over low heat.
  • Add vegetable broth if chowder thickens too much.
  • Freeze up to 2 months (add plant milk after reheating).

Tips To Make Potato and Corn Chowder

  • Dice potatoes evenly for consistent cooking.
  • Use Yukon Gold for naturally creamy texture.
  • Do not overboil after adding coconut milk.
  • Blend ¼ of the soup if you prefer smoother chowder.
  • Add celery and carrots for classic chowder flavor.
  • Use full-fat coconut milk for best vegan creaminess. (Vegan success tip)
  • Blend soaked cashews with broth for thicker dairy-free texture. (Vegan success tip)
  • Let chowder rest before serving to naturally thicken.

Health And Benefits Of This Recipe

High in fiber from potatoes and corn.

Provides potassium and vitamin C.

Dairy-free and cholesterol-free.

Contains plant-based healthy fats.

Supports steady energy from complex carbs.

Variations (If Any)

  • Add white beans for protein boost.
  • Use sweet potatoes for slightly sweeter flavor.
  • Add diced jalapeño for spicy chowder.
  • Stir in spinach before serving.
  • Add smoked tempeh cubes for heartier texture.

FAQs

Is Potato and Corn Chowder vegan?
Yes, this version is fully dairy-free and plant-based.

Can I make this chowder gluten-free?
Yes, all ingredients are naturally gluten-free.

How do I thicken vegan chowder without flour?
Mash some potatoes directly in the pot or blend a portion.

Can I use canned corn?
Yes, drain and rinse before adding.

What potatoes work best?
Yukon Gold and russet both work well.

Can I make it oil-free?
Yes, sauté onions in vegetable broth instead of oil.

Does this chowder freeze well?
Yes, freeze before adding plant-based cream for best texture.

How can I increase protein in this vegan chowder?
Add beans, lentils, or blended tofu for extra protein.