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Potato and Corn Chowder

A creamy vegan comfort soup made with tender potatoes and sweet corn, this chowder is thick, hearty, and perfect for cold weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup, Vegan
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil or vegan butter Use vegan butter for a fully plant-based option
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups Yukon Gold or russet potatoes, peeled and diced evenly Dice evenly for consistent cooking
  • 2 cups sweet corn kernels (fresh, frozen, or canned drained) Drain canned corn before use
  • 4 cups vegetable broth (low sodium)
  • 1 cup full-fat coconut milk or unsweetened oat cream Full-fat coconut milk provides the best creaminess
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp dried oregano (optional) Can be omitted for a simpler flavor
  • 2 tbsp nutritional yeast (optional for savory depth)
  • Salt and freshly ground black pepper to taste
  • Fresh chives or sliced green onions for garnish

Method
 

Preparation
  1. Heat olive oil or vegan butter in a heavy-bottom pot over medium heat.
  2. Add onion and cook for 3–4 minutes until soft and translucent.
  3. Add garlic and cook for 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 for 3–5 minutes more. Adjust salt and pepper.
  10. Remove from heat and let rest for 5 minutes before serving for thicker consistency.

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on stovetop and add vegetable broth if chowder thickens too much.