This Vegan Potato Corn Chowder is rich, creamy, hearty, easy to make and perfect for cold nights.
As the weather cools down, you may be looking for the perfect homemade soup to try. Well, look no further. Today I am sharing this delicious and heartwarming Vegan Potato Corn Chowder. This is a simple and easy to make recipe which tastes simply delicious.
This soup is full of flavor from Garlic and chives to Italian seasoning. Why not try this recipe and serve with some lovely hot buttered fresh bread.
This soup is truly one of the more simple soups to make. Plus it reheats really well. You’ll love how easy this dinner is to make!
Vegan Potato Corn Chowder
- 1 lb. of Red or Yukon gold potatoes, chopped into chunks
- 1 (15 oz.) can or 2 cups of frozen Corn Kernels, thawed
- 1 small sized Onion, finely chopped
- 2 fat cloves of Garlic, minced
- 1 tablespoon of Italian Seasoning (or use a combination of dried Thyme, Basil and Oregano)
- 2 tablespoon of Vegan Butter
- 2 tablespoon of all-purpose Flour
- 3 cups of Vegetable Broth
- 1 cup of Unsweetened Almond Milk or any non-dairy milk
- Salt and freshly cracked pepper to taste
- 1/4 cup of Coconut Cream (optional, see tips below.)
- 1/2 cup of Cheese Shreds (optional)
- Handful of Parsley or Chives to garnish
- Heat a Dutch oven or a large stock pot over medium heat and slowly melt the butter.
- Add the onion and garlic and sauté until onions are soft and slightly golden.
- Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.
- Next, add the chopped potatoes and the corn.
- Add the broth, milk and Italian seasonings and whisk it well. Increase the heat and bring it to a boil.
- After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.
- For extra creaminess, add coconut and/or shredded cheese and give a good mix.
- Serve hot with a garnish of chopped parsley or chives.
Vegan Potato Corn Chowder Tips
- Adding coconut cream may change the taste of the chowder quite a bit. Use any dairy-free alternative cream for a more neutral flavor.
- Chopped up cooked Tempeh or Seitan can also be added as a garnish.