Vegan Sweet Corn and Potato Chowder
A thick, comforting chowder starring sweet corn and potatoes—dairy-free, creamy, and ready to strut into your favorite bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 2 medium Yukon gold potatoes diced
- 3 cups vegetable broth
- 2 ½ cups sweet corn frozen or fresh, your choice
- 1 cup unsweetened plant-based milk oat or almond recommended
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon nutritional yeast optional, for that savory depth
- 1 tablespoon fresh chives chopped (for garnish, if you’re feeling fancy)
Instructions
- Heat olive oil in a large pot over medium heat like a boss.
- Sauté chopped onion until soft and see-through—around 5 minutes.
- Add garlic, thyme, and a dash of sarcasm. Cook another minute, stirring constantly.
- Stir in potatoes, broth, and corn. Bring to a boil.
- Reduce heat, simmer uncovered for 15–20 minutes until potatoes surrender.
- Stir in plant milk and nutritional yeast. Let flavors get friendly.
- For extra creaminess, blend half the soup, then reunite it with the chunky half.
- Season with salt and pepper to taste, and sprinkle with chives if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Iron: 15%
- Folate: 18%
- Potassium: 20%
Additional Notes & Tips to Enhance Flavor
- Add a dash of smoked paprika if you're feeling wild and slightly spicy.
- Blend in a handful of soaked cashews for creamy drama.
- Leftovers thicken—thin with broth or just embrace the chowder thiccness.
- Pair with sourdough and passive-aggressively remind everyone it’s 100% vegan.
- Freeze leftovers, or just hoard them like emotional support soup.