Vegan Corn and Potato Chowder
This vegan corn and potato chowder is sinful, y’all. It’s creamy, rich and meant for snuggling up on the sofa during a chilly fall evening with. It’ll melt-in-your-mouth before you know it, and one bowl simply won’t be enough! We paired it with this hummus recipe and Nann bread. You could also serve it with a fresh, vegan Caesar Salad. Either way, get ready because this chowder is one you’ll never forget!
Mouth-Watering Flavor
While you may think of corn as a summer veggie/starch, the truth is it’s likely still available into mid-fall at your local farm market or grocery store! So pick up a few of the last cobs of fresh corn, some celery, onion, potatoes, red pepper, garlic, and herbs because this is one of the easiest and most delicious chowders you’ll ever taste and trust me, you don’t want to wait until next fall to do so!
Bursting with Juicy, Sweet Corn
Did I mention this chowder is ready in under an hour? True story! It’s super quick and easy to prepare, and can literally be on the table in less than 60 minutes. Simple! You can easily make it after a long day. Plus, if you eat it with the hummus and pita bread you can prepare the hummus the day before to snack on while you’re cooking the chowder. Just sayin 😉
Unforgettable Taste
This vegan corn and potato chowder is infused with white wine vinegar, coconut milk, and vegetable broth. We tested a few varieties and listed the one’s we found made the chowder taste the best below. It’s interesting how different brands of ingredients can cause such a noticeable difference in the overall taste of the recipe! For the best results make this with the freshest vegetables plus the pantry items linked at the end of this recipe!
Vegan Corn and Potato Chowder
One last thing! This recipe requires a very large stock pot. We tested it in a few and loved how the All Clad and Le Creuset (shown below) cooked the chowder evenly without over-cooking or burning the delicate veggies. Try them for yourself! I linked to them underneath the recipe.
Creamy Autumn Corn Chowder
This delicious vegan corn chowder tastes so creamy and flavorful! Serve it for dinner on a chilly fall evening with your favorite salad for a quick and easy meal.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 yukon gold potato, cubed
- 4 ears fresh corn, husked
- 1 red pepper, diced
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1 tbsp white wine vinegar
- 2 c vegetable broth
- 1 14 oz can coconut milk
- pinch sea salt
- pinch freshly ground black pepper
- 2 chives, chopped (optional)
Instructions
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Heat the olive oil in a large pot over medium heat. Slowly add the onions and a pinch of sea salt. Stir to coat and cook until soft.
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Add the garlic, celery and potatoes and stir. Cook for 2-3 minutes.
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Add the corn, red pepper, celery salt, paprika, pinch each of sea salt and freshly ground black pepper. Cook for 5 minutes longer and stir occasionally.
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Add the white wine vinegar, vegetable broth and coconut milk. Cover and simmer for approximately 15 minutes or until the potatoes are tender.
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Remove from heat and allow to cool slightly.
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Once cool transfer half of the soup to a blender and blend on low until creamy and smooth.
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Transfer the soup back to the pot and stir until combined.
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Transfer to bowls and serve with any leftover corn, red pepper and chives sprinkled on top. Enjoy!
Notes & More
Best Kitchen Gadgets
We tested 3 stock pots with this recipe and discovered the All Clad and Le Creuset pots below allowed the ingredients the best chance to cook evenly and thoroughly without burning and were the easiest to clean!
Our Favorite Ingredients
- The Organic Regular Coconut Milk from Thrive Market gave this chowder the most bang for it's buck! Taste-testers all agreed that this brand made the chowder's texture really creamy. View here.
- If you're not into the full-fat coconut milk, their Organic Lite Coconut Milk is so light and delicious you'll never want to use another coconut milk again! View it here.
- The vinegars we used truly altered the taste of these chowders! Napa Valley Naturals Organic White Wine Vinegar tasted the best, by far. View here.
- For this chowder, we felt it was best to be able to add our own salt to control the flavor, rather than use a stock with added sodium. Pacific Foods Organic Low Sodium Vegetable Broth made it easy to do so and tasted terrific! View it here.
Recipe adapted.
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