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Warm, comforting, and brimming with wholesome flavors, this Creamy Vegan Potato Corn Chowder is the ultimate bowl of nourishment. Whether you are seeking solace on a chilly evening or simply craving a hearty meal, this recipe delivers. Picture yourself curled up by the fireplace, spoon in hand, savoring each velvety bite. Let’s dive into the kitchen and create something truly delightful.
Vegan Potato Corn Chowder Recipe Tips
What is Nutritional Yeast?
Nutritional yeast is a close relative to brewer’s and baker’s yeast and is a versatile addition to vegetarian and vegan cooking, with a pleasantly cheesy flavor. It is rich in vitamin B-12 (typically lacking from vegan and vegetarian dishes), and provides 8 grams of protein per serving. Add to sauces, scrambles, kale chips, crackers and biscuits, or sprinkle over vegetables, baked potatoes or popcorn. For this recipe we used Bob’s Red Mill Nutritional Yeast.
NOTE: It is safe for most people but may cause migraines and allergic reactions so it’s best to consult a doctor before consuming.
How to Make a Delicious Vegan Potato Corn Chowder
Step 1 – Prep the Veggies: Fill both medium saucepans ¾ full with water and set them over medium heat. While they warm up, chop the carrots, celery, red and orange bell peppers, and onions. Then, mince the garlic. Next, use the mandolin slicer to create thin potato slices.
Step 2 – Soften the Vegetables: In one of the medium saucepans, add the carrots, celery, peppers, onions, garlic, and corn. Stir occasionally and let them soften for approximately 20 minutes. Meanwhile, in the other saucepan, do the same with the diced potatoes.
Step 3 – Chowder Base: Heat olive oil in the large pot over medium-high heat. Remove the softened potatoes from the saucepan and add them to the pot. Toss in the flour and dried thyme, stirring for 2 minutes.
Step 4 – Broth and Creaminess: Pour in the vegetable broth, scraping the bottom to release any flavorful bits. Stir for about 1 minute. Now, add the nutritional yeast and plant-based milk, creating a luscious base. Keep stirring for another minute.
Step 5 – Simmer and Season: Let the chowder simmer for 10 minutes, stirring occasionally. The aroma will envelop your kitchen. Finally, season with black pepper and salt (skip the salt if you are avoiding it) and cook for an additional 2 minutes.
Step 6 – Serve and Savor: Ladle the creamy vegan potato chowder into bowls, garnish with fresh herbs if desired, and enjoy the heartwarming goodness.
Useful Tools to Make Vegan Potato Corn Chowder
To prepare Vegan Potato Corn Chowder, you will need the following kitchen supplies:
Cooking Utensils
- Large Pot: Your trusty companion for simmering and melding flavors. The large pot will be the stage where our chowder magic unfolds.
- Mandoline Slicer: This handy tool ensures uniform slices of vegetables. Use it to create thin, even potato rounds that cook to perfection.
- Medium Saucepans (2): These workhorses multitask—softening veggies and simmering potatoes. Keep an eye on them as they transform humble ingredients into something extraordinary.
- Strainer or Colander: After boiling the potatoes and vegetables, you’ll need this to drain the water safely and easily.
- Stirring Spoons (2): 1-large spoon for stirring the ingredients in large pot while cooking. This could be a wooden spoon or a heat-resistant silicone spoon. 1-small metal spoon for stirring the ingredients in the medium pot which soften the potatoes and vegetables.
- Ladle: This is to scoop the finished chowder into bowls for you and your family to enjoy!
Vegan Potato Corn Chowder
Equipment
- 1 Large pot
- 2 Medium pots
- 1 Mandoline slicer
- 1 Colander
- 1 Large spoon
- 1 Medium spoon
- 1 Ladle
Ingredients
- 4 large carrots peeled and diced
- 4 celery ribs chopped
- 2 onions diced
- ½ red bell pepper
- ½ orange bell pepper
- 2 cups frozen corn
- 4 cloves of garlic minced
- ½ cup whole wheat flour all-purpose works as well
- 2 tsp dried thyme
- 6 large russet or yellow potatoes peeled and diced
- 3 cups Campbell’s no salt added vegetable broth
- 3 cups plant-based milk unsweetened oat or almond milk – avoid flavored milk
- 6 tbsp Bob’s Red Mill nutritional yeast
- ½ tsp black pepper
- 1 tsp salt do not add if avoiding salt
- 2 tbsp olive oil
Instructions
- Fill both medium pots ¾ full with water. Use medium heat.
- Chop carrots, celery, peppers and onions then dice using mandoline slicer. Mince garlic.
- Slice potatoes then dice using mandoline slicer.
- To soften vegetables, add carrots, celery, peppers, onions, garlic and corn to one of the medium pots, stirring occasionally with medium spoon. Approximately 20 mins.
- Soften potatoes by adding to the other medium pot, stirring frequently with medium spoon. Approx. 20 mins.
- In large pot, add olive oil apply medium-high heat. Remove potatoes from heat and strain through colander. Add potatoes, flour, thyme to large pot. Stir for 2 mins.
- Add vegetable broth to pot, scrape bottom and stir for about 1 min. Remove vegetables from heat and strain through colander. Add to large pot and stir.
- Add Bob’s Red Mill nutritional yeast and plant-based milk. Stir for 1 min.
- Simmer for 10 mins, stirring occasionally.
- Add black pepper and salt (do not add if avoiding salt).
- Cook an additional 2 mins.
And that’s it! Brighten your day with a tasty bowl of our delicious vegan potato corn chowder. Enjoy!
