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–+ servings
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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Equipment Method Nutrition Notes

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)
  • 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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