Vegan Potato and Corn Chowder Soup

Easy Vegan Potato and Corn Chowder

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Creamy, comforting vegetable chowder, perfect for a quick weeknight meal. 

Course: Soup

Cuisine: American, British, Canadian, French

Servings:  servings (makes about 2 litres)

Calories: 126 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 0.5 tablespoon vegan butter or light oil
• 1 medium carrots, peeled and chopped
• 1 ribs celery, chopped
• 0.5 yellow onion, chopped
• 1.5 cloves garlic, minced
• 0.13 cup all-purpose flour (use all-purpose gluten-free flour if preferred)
• 0.5 teaspoon dried thyme leaves
• 1.5 large white or yukon gold potatoes (about 1 1/2lbs) peeled and diced (4 cups chopped)
• 1 cups vegetable broth
• 1 cups non-dairy milk (such as soy or almond)
• 1.5 tablespoons nutritional yeast
• 0.5 cup fresh or frozen corn kernels
• 0.5 teaspoon salt (or to taste)
• 0.13 teaspoon pepper (or to taste)

US Customary - Metric

Instructions

1. Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
2. Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, non-dairy milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
3. Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.

Nutrition

Serving: 1(recipe makes 6 servings) | Calories: 126kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Sodium: 832mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3895IU | Vitamin C: 3.9mg | Calcium: 122mg | Iron: 1.3mg