This vegan potato corn chowder is rich, creamy, smoky, and just plain delicious! This gluten-free and dairy-free potato soup is creamy vegan comfort food at its best!
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❤️ Why make this vegan chowder
We are big fans of creamy soups like vegan cream of chicken, cream of broccoli, cream of celery, and vegan white chicken chili. However, this may be my family's all-time favorite soup! The hearty potatoes fill up my hungry boys, and I can't get enough of the creamy smoky broth!
This plant-based potato corn chowder is gluten-free and dairy-free too so it's great to make a big pot for holidays and game days to share with family and friends.
🧾 Ingredients and substitutions
- Olive Oil - or any other neutral-flavored oil that you want. You can also use vegetable broth instead to saute the onions and garlic for an oil-free option.
- Onion - yellow onion, sweet onion, or white onion all work well.
- Garlic - fresh minced garlic tastes best, but you can use 1 teaspoon of garlic powder instead if you don't have fresh garlic.
- Smoked Paprika - this gives the soup its smoky flavor. You can use regular paprika if you don't want the smokiness.
- Salt - for flavor
- Vegetable Broth - You can use any vegan broth that you like. I like to use my homemade vegetable broth, not chick'n, or Better Than Bouillon.
- Potatoes - you can use any type of potato that you want. Russet potatoes or Yukon gold work well. If you use yellow potatoes or red potatoes, you don't have to peel them since the skin is thin and tender.
- Carrots - this adds color and a little sweetness to the soup.
- Corn - I usually use frozen corn, but you can also use fresh corn or even canned corn.
- Plant-Based Milk - soy milk or oat milk works best in this soup since they are the creamiest, but you could also use almond milk or any other non-dairy milk. Just be sure to use plain and not vanilla.
- Black Pepper - Fresh ground black pepper tastes best. You can also add a dash of cayenne and/or some red pepper flakes for a little heat.
- Tony Chachere's Creole Seasoning - (optional for spice) This adds a lot of flavor and heat to the soup. If adding this, you may want to reduce the salt since this has added salt.
🔪 Helpful tools
- A large soup pot - You will need a pot that holds at least 16 cups of liquid.
🥄 How to make vegan potato corn chowder
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 - Peel and dice the onion, garlic, carrots, and potatoes. (Dice the potatoes into 1/2 ich cubes. The smaller that you dice the potatoes the faster they will cook.)
Step 2 - Add the diced onion to 3 tablespoons of olive oil and cook for 5 minutes over low heat. Add the minced garlic, salt, and smoked paprika then saute for an additional 1 minute.
Step 3 - Add the vegetable broth, carrots, potatoes, and corn then turn up the heat to medium-high and bring the soup to a slow boil.
Step 4 - Cover and simmer for about 15 minutes until the potatoes are tender. (The size of the potato cubes will determine how long it will need to simmer.)
Step 5 - Add the plant-based milk and simmer for 5 more minutes. Then add additional salt and ground black pepper to taste or some Tony Chachere's for a little spice.
Top this soup with some fresh parsley, vegan bacon bits, vegan cheddar cheese, or some vegan sour cream for extra flavor. You can even add some cubed vegan ham or tempeh bacon to this soup for extra protein and a smoky taste.
Serve this soup hot with some homemade focaccia, drop biscuits, vegan skillet cornbread, or vegan cheddar bay biscuits.
👩🏻🍳 Pro Tips
- Sauting the onions slowly, in the beginning, helps to bring out their sweetness and gives the soup a lot of flavor.
- Smoked paprika is the key to giving this broth an amazing smoky flavor. I highly recommend using smoked paprika over regular.
❓ How can I make it thicker?
My family likes the broth in this potato chowder to be a thinner, lighter-tasting broth, however, if you prefer the broth to be thicker it's easy to do. Simply make a vegan roux and add the broth to the roux to thicken it. You can also make a slurry out of 1/4 cup of potato starch or corn starch dissolved in 1/2 cup of cold water and add it to the soup.
🥡 Storage and reheating
Refrigerate: This vegan potato corn chowder will keep well in the fridge for 3 - 5 days in an airtight container.
Freeze: Potato corn chowder freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of potato soup in the microwave for about 3 minutes or reheat it in a pan on the stovetop.
If you love potatoes, check out my recipes for vegan potato salad, roasted potatoes and Brussels sprouts, deviled potatoes, or vegan potato casserole.
🌟 More vegan soups
- Vegan Minestrone
- Vegan Stew
- Italian Wedding Soup
- Vegan White Chili
- Vegan Pozole
- Orzo Soup with Spinach and Lemon
- Vegan Cream of Celery Soup
- Vegan Cream of Broccoli Soup
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan potato corn chowder
Vegan Potato Corn Chowder
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 medium onion
- 4 cloves garlic
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- 4 cups vegetable broth
- 4 cups potatoes peeled and diced
- 1 cup carrots peeled and diced
- 2 cups frozen corn
- 3 cups plant-based milk (soy milk or oat milk work best)
- 1/2 teaspoon black pepper
- 1 teaspoon tony chachere's (optional for spice)
Instructions
- Peel and dice the onion, garlic, carrots and potatoes. (Dice the potatoes into 1/2 ich cubes. The smaller that you dice the potatoes the faster they will cook.)
- Add the diced onion to 3 tablespoons of olive oil and cook for 5 minutes over low heat. Add the minced garlic, salt, and smoked paprika then sauté for an additional 1 minute.
- Add the vegetable broth, carrots, potatoes, and corn then turn up the heat to medium-high and bring the soup to a slow boil.
- Cover and simmer for about 15 minutes until the potatoes are tender. (The size of the potato cubes will determine how long it will need to simmer.)
- Add the plant-based milk and simmer for 5 more minutes. Then add additional salt and ground black pepper to taste or some Tony Chachere's for a little spice.
Notes
- Top this soup with some vegan bacon bits, vegan cheddar cheese, or some vegan sour cream for extra flavor.
- Serve this soup hot with some homemade focaccia, drop biscuits, vegan skillet cornbread, or vegan cheddar bay biscuits.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I love that this recipe has 2 tablespoons of smoked paprika! It's my favorite spice and recipes never call for enough of it. Can't wait to make this!
I hope you love it as much as we do! I'm obsessed with smoked paprika too! It's perfect in this soup!