Vegetable Soup — Corn & Potato Chowder (Vegan Option, One-Pot, 35 Minutes)

Quick Facts
Time: 35 minutes (10 prep, 25 cook) • Yield: 5 bowls • Skill: Easy • Method: One-pot, stovetop, partial blend • Diet: Vegetarian, Vegan-friendly, Gluten-Free

Introduction

Vegetable soup that’s silky without any heavy cream—this Corn & Potato Chowder proves it’s possible with a simple blend of sweet corn and tender potatoes. The texture is luxuriously smooth yet still chunky in all the right places, with optional smoky paprika to echo classic chowder vibes. It’s ideal for weeknight dinners, casual meal prep, and anyone who wants cozy Fall Soup Recipes without complicated steps. Make it once and it’ll slide into your Healthy Vegetable Soup rotation.

If you’re building a weeknight menu, save these quick and comforting soups.

Why You’ll Love It

• Weeknight-easy: One pot, 35 minutes, minimal dishes.
• Flexible: Works with fresh or frozen corn and any gold potato.
• Balanced flavor: Sweet corn + thyme + a bright lemon finish.
• Great leftovers: Thickens gently; perfect for next-day lunches.

Amanda Patel

Corn & Potato Chowder (Vegan Option)

This creamy yet dairy-free corn and potato chowder is a cozy, one-pot vegetable soup with sweet corn, gold potatoes, and gentle herbs. A partial blend delivers the perfect silky texture without cream — ideal for weeknight dinners or healthy meal prep.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 bowls

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp plant butter)
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 small carrot, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme (or 2 sprigs fresh)
• 1/2 tsp smoked paprika (optional)
• 4 cups low-sodium vegetable stock
• 4 cups corn kernels (fresh or frozen)
• 1 1/4 lb potatoes, peeled and diced ½-inch
• 1 bay leaf
• 1/2–3/4 tsp kosher salt, to taste
• black pepper, to taste
• 1/2 cup unsweetened almond or oat milk
• 1–2 tsp lemon juice
• chives or scallions, for serving

Equipment

• 4–5 quart pot
• immersion blender or standing blender
• ladle
• wooden spoon
• cutting board and knife

Method

 

1. Heat oil in a 4–5 qt pot over medium heat. Add onion, celery, and carrot with a pinch of salt. Sauté until translucent, about 5–6 minutes.
2. Add garlic, thyme, and smoked paprika. Cook for 30–60 seconds until fragrant.
3. Pour in vegetable stock. Add corn, diced potatoes, bay leaf, and salt. Bring to a simmer and cook for 12–15 minutes until potatoes are fork-tender.
4. Remove bay leaf. Blend 2–3 cups of soup with an immersion or standing blender until smooth, then return to pot. Stir to combine.
5. Stir in non-dairy milk and gently warm (do not boil). Add lemon juice and black pepper. Adjust salt to taste.
6. Ladle into bowls and garnish with chopped chives or scallions. Serve warm.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 470mgPotassium: 640mgFiber: 4gSugar: 6gVitamin A: 3600IUVitamin C: 15mgCalcium: 40mgIron: 1.2mg

Notes

Use frozen corn and prechopped mirepoix to cut prep to 5 minutes. For a richer soup, stir in cashew cream at the end. Keeps 3–4 days refrigerated or up to 3 months frozen. Reheat gently and refresh with lemon juice. Optional add-ins: white beans, zucchini, or smoked tofu.

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Ingredients

• 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp plant butter)
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 small carrot, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme (or 2 sprigs fresh)
• ½ tsp smoked paprika (optional)
• 4 cups low-sodium vegetable stock
• 4 cups corn kernels (fresh or frozen)
• 1¼ lb potatoes, peeled, ½-inch dice
• 1 bay leaf
• ½–¾ tsp kosher salt, to taste
• Black pepper, to taste
• ½ cup unsweetened almond or oat milk
• 1–2 tsp lemon juice
• Chives or scallions, for serving

What each ingredient does:
Oil/butter: flavor carrier. Onion/celery/carrot: savory base. Garlic: aromatic lift. Thyme: herbal structure. Smoked paprika: gentle smoke. Stock: body and umami. Corn: sweetness and texture. Potatoes: natural creaminess. Bay: depth. Salt/pepper: balance. Almond/oat milk: gloss and silk. Lemon: brightness. Chives/scallions: freshness.

Pro tip: Low-sodium stock lets the corn’s sweetness shine—season at the end.

Substitutions & Swaps

• Aromatics: Use leeks instead of onion for a mellow twist.
• Potatoes: Yukon Gold or russet; russet = thicker.
• Milk: Any neutral non-dairy milk works; coconut adds coconut flavor.
• Add-ins: White beans for protein, diced zucchini for extra veg.
• Time savers: Frozen corn and prechopped mirepoix cut prep to 5 minutes.

Equipment Notes

Use a 4–5 qt pot and an immersion blender (or a standing blender, vented). A ladle and wooden spoon help you control texture. If using a nonstick pot, keep heat at medium to avoid scorching milk.

Step-by-Step

1. Sauté aromatics: Heat oil over medium. Cook onion, celery, and carrot with a pinch of salt until translucent.
2. Bloom seasonings: Add garlic, thyme, and smoked paprika; cook 30–60 seconds until fragrant.
3. Simmer: Add stock, corn, potatoes, bay, and salt. Bring to a simmer; cook 12–15 minutes until potatoes are just tender.
4. Blend partially: Remove bay. Blend 2–3 cups of soup until smooth and return to the pot for that chowder body.
5. Finish: Stir in non-dairy milk and warm gently (don’t boil). Add lemon juice, pepper, and adjust salt.
6. Serve: Ladle into bowls and finish with chives or scallions.

Doneness cues: Potatoes are fork-tender; chowder lightly mounds on a spoon; surface is glossy.

Make-Ahead, Storage & Reheating

• Make-ahead: Measure spices and chop veg up to 2 days ahead (store potatoes in water).
• Chill: 3–4 days in sealed containers.
• Freeze: Up to 3 months; thaw overnight and rewarm gently (texture of potatoes softens a bit).
• Reheat: Medium-low heat with a splash of stock; finish with lemon to refresh.

How to Lighten / Make It Creamy

• Lighten: Use 1 tbsp oil + extra broth; blend a bit more soup for body.
• Creamier: Stir in ¼–⅓ cup cashew cream off heat or blend a larger portion. Temper any milk before adding to hot soup to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: Homemade croutons or crushed saltines.
• Fresh: Parsley, dill, or sliced green onions.
• Tang/Heat: Lemon zest, a dash of vinegar, chili flakes, or chili oil.

Sides & Pairings

Great with seeded bread, a simple arugula salad with lemon and olive oil, or roasted broccoli. For beverages, try sparkling water with lime or a chilled hibiscus tea.

Scaling the Recipe

For a double batch, use a wider 6–7 qt pot and keep the same blend ratio (blend ¼–⅓ of the soup). For half batches, use a smaller saucepan to maintain depth and prevent rapid evaporation.

Nutrition & Dietary Notes

This vegetable soup is fiber-forward and naturally gluten-free. Use olive oil and non-dairy milk to keep it dairy-free and vegan. Add beans for extra protein without changing the character.

Troubleshooting

• Too thick? Add warm stock.
• Too thin? Blend a little more or simmer 3–5 minutes.
• Flat flavor? Salt, pepper, a squeeze of lemon, and fresh herbs wake it up.
• Potatoes falling apart? Reduce heat; stir gently and cut simmer time by a few minutes.

FAQs

Can I use a slow cooker (crock pot)? Yes: add everything except milk and lemon; cook 3–4 hours on high or 6–7 on low until potatoes are tender. Partially blend, stir in milk and lemon, and heat 10 minutes more.
Best protein add-ins? White beans or diced smoked tofu fold in beautifully.
How do I keep non-dairy milk from curdling? Lower the heat and add it at the end; don’t boil after adding.
Is this good for meal prep? Absolutely—thickens slightly and packs well.
Can I skip the carrot? Yes; the soup stays delicious with just onion, celery, and garlic.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill.
• Spicy Chipotle: Add minced chipotle and a touch of honey or maple to balance the heat.
• Creamy “Parmesan”: Stir in nutritional yeast or a vegetarian-style hard cheese alternative for a savory kick.

For more veggie-forward spins, check out our vegetable soups.

Chef Notes / Test Kitchen Tips

Blend less than you think, then add more if needed; it’s easier to thicken than to thin. Salt in layers, then taste again after lemon—the acid changes your salt perception. Expect it to be perfectly done between 18–22 minutes of simmering once it’s at temp.

Conclusion

This vegetable soup checks every box: quick, comforting, flexible, and weeknight-ready. It keeps 3–4 days, freezes well for up to 3 months, and perks right back up with a splash of stock and a squeeze of lemon. If this earned a spot in your rotation, rate it and share a photo—I’d love to see your bowl!