Vegan Potato and Corn Chowder
Craving something warm, creamy, and vegan but don’t feel like slaving away in the kitchen? Enter Vegan Potato and Corn Chowder. It’s like your favorite cozy sweater—warm, comforting, and surprisingly sophisticated for how little effort it takes. With creamy potatoes, sweet corn, and a few simple ingredients, this soup is the answer to your “I don’t have time, but I want something delicious” dilemma. It’s easy, hearty, and will have you spooning up seconds while pretending to be classy. Ready to impress your taste buds? This one’s for you.

Vegan Potato and Corn Chowder
Ingredients
- 4 medium potatoes peeled and diced
- 2 cups corn kernels fresh or frozen
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté for 3-4 minutes until fragrant.
- Stir in diced potatoes, corn, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes until potatoes are tender.
- Add coconut milk and smoked paprika (if using), stir well.
- Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
- Garnish with fresh parsley and serve hot.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 35%
- Iron: 6%
- Calcium: 4%
- Potassium: 15%
💁♀️ Extra Flavor Tips
- Add a squeeze of lime juice for a zesty kick.
- Toss in some fresh herbs like thyme or rosemary for added depth.
- Top with a handful of crispy roasted chickpeas for crunch.
- If you like a spicy twist, add a pinch of cayenne pepper.
- Swap coconut milk with cashew cream for a richer texture.