An Easy Recipe For Vegan Vegetable Chowder With Potatoes

By Alexandra Caspero on October 23, 2016
A plant-based chowder without the cream. Hearty and packed with flavor and texture.
Serves 4

Vegan Vegetable Chowder with potatoes! You are going to love this healthy and hearty vegetable corn chowder. Vegan and Gluten-Free.

Vegan Vegetable Chowder with potatoes! You are going to love this healthy and hearty vegetable corn chowder. Vegan and Gluten-Free. .

After visiting Boston earlier this month, I’m tempted to call this one Potato Chowdah instead of Chowder. But, then I remember that I’m firmly planted in the middle of the country; so  chowder it is.

A few weeks ago, BL asked for potato soup for dinner. Creamy potato soup is a favorite of his, not so much of mine. While I love potatoes in just about every form, I really like my soups to have some bite to them. Chunky, stew-like soups are preferred to creamy soups. Unless that creamy soup has a loaf of freshly baked-bread to go with it, then all bets are off.

Vegan Vegetable Chowder with Potatoes

Vegetable Chowder Ingredients

Produce: This vegetable chowder recipe starts like most others. A sauté of the holy trinity: carrots, onion and celery. It’s how 99% of my soups start, and you know the saying if it ain’t broke, don’t fix it.

You’ll also need: 

  • Red Bell peppers
  • Corn kernels
  • Potatoes 

This soup recipe is very adaptable and can be tweaked to add in whatever veggies you have in your fridge. Cauliflower, broccoli or even sweet potatoes for the regular potatoes will work. 

For soup recipes, I prefer small creamer potatoes over russet potatoes but it’s OK if that’s all you’ve got. Thinner skinned, golden potatoes are so creamy and luscious, especially when blended back into the soup. 

Fresh Herbs: I’ve always been drawn to the combination of dill and potato, so I threw in a few sprigs near the end for added flavor. Isn’t it amazing the difference fresh herbs make? I planted a few herbs last spring (basil, rosemary, sage, chives and dill) and thankfully, they are still going strong. 

Dried dill will work in a pinch if that’s all you have.

Vegan Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. Packed with vegetables, Vegan and Gluten-Free | www.delishknowledge.com

A simple trick for creamy potato chowder without cream 

Most potato corn chowder recipes use heavy cream or sour cream to achieve that thick texture, but you don’t need either! To transform this soup into a chowder, simply blend some of the soup to create a creamy base. 

An immersion blender is the easiest way to do this; stick the immersion blender into the soup, then puree until you get the consistency you want. If you don’t have one, then remove ~2 cups of the cooked chowder into a regular blender and puree until super smooth and creamy. 

I’d recommend letting the soup cool slightly before pureeing, so the steam doesn’t explode the top off.

Instructions: How to Make this Vegetable Chowder with Potatoes

Start by heating the olive oil in a large pot or dutch oven over medium heat. Add in the onions, carrots and celery and cook until tender and onion is translucent, about 5 minutes. 

Add in the rest of the vegetables: potatoes, garlic and pepper then cook until vegetables have started to soften. Stir in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. 

From there, reduce heat to medium low and cook, stirring occasionally, for roughly 20 minutes or until potatoes are cooked through. To finish, remove ~2 cups of the chowder and place in a blender then puree until creamy and smooth. 

Return back to the pot and stir in the fresh dill then season to taste, adding in more salt and black pepper if needed.Vegan and Gluten Free Chowder Recipe

How to store leftovers

  • Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored in a covered container.
  • Freezer: This vegetable chowder is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely then place in freezer safe containers or freezer safe bags, leaving ½ inch head space for expansion. Thaw before reheating. 
  • Reheat: Reheat this soup on the stove over low heat until warm, or in the microwave with 30 second intervals, stirring after each, until warmed through. 

Nutrition Information 

Soups are a great way to focus on nutrient density– packing in many plant foods into one delicious meal! A serving of this recipe is 300 calories, with 9 grams of fiber and 8 grams of protein.The filling combo of both protein and fiber means this soup is incredibly satisfying.

More hearty vegan soups:

Vegan Gumbo
Vegan Mushroom Stew
Coconut Corn Chowder
Slow Cooker Vegetable Chowder

Enjoy this one! We arrived into Florence late last night, and I’m itching to explore the city again. It’s been a few years since BL and I were here and I can’t wait to show my mom favorite spots and eats. Mangiamo!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Print
vegan vegetable chowder

Vegan Vegetable Chowder with Potatoes

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American
  • Diet: Vegan

Description

Vegan Vegetable Chowder with potatoes! You are going to love this healthy and hearty vegetable corn chowder. Vegan and Gluten-Free.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 pound small potatoes, quartered or halved depending on size
  • 2 cloves garlic, peeled and minced
  • 1 red bell pepper, seeded and chopped
  • 2 cups frozen corn kernels (or fresh if making this in late summer)
  • 2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 6 cups vegetable broth
  • Salt to taste (depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there)
  • Freshly ground pepper (I start with 1/4 teaspoon and go from there)
  • 3 tablespoons chopped dill

Instructions

  1. First, in a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
  2. Next, add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
  3. Then, add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Next, reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
  4. Then, remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot. Stir in the dill and season to taste, adding more salt/pepper if needed.
  5. Finally, continue to cook over low heat or serve. I like to let it cook at least an additional 15 minutes for flavors to develop. As with most soups, this gets better the longer it sits.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(27 comments) leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Christina
      January 15, 2022 AT 2:49 am

      This was delicious! This past week I’ve tried a few of your recipes now. This, the vegan tikka masala, and black bean burgers, all delicious. We are growing veggies and I’m making large batches of food and freezing it for winter, so I needed new recipes to try. For this recipe, I didn’t have any dill and only a small amount of fresh thyme, so I subbed a couple teaspoons of a mixed herbs blend I had on hand that has thyme, sage, and marjoram in it. I was skeptical but even still it was so good. I added in extra corn and some cannellini beans just because, and served it with some bread I made, toasted with vegan butter. I definitely recommend bread and butter. Yum!

    2. Michele
      May 12, 2020 AT 4:07 pm

      Love this recipe. Can you tell me if the potatoes become soggy after freezing? I have had that problem with potato soups previously.
      Thank you

      1. Alex
        May 17, 2020 AT 4:07 pm

        A little– but not as noticeable as a potato chowder or creamy potato soup.

    3. Kym
      March 21, 2020 AT 6:00 pm

      This was so good! I ended up blending a whole bowl for my daughter that refuses to eat veggies, and she devoured it.

      Thanks for the recipe!

      1. Alex
        March 22, 2020 AT 8:41 am

        So glad you liked it!

    4. wendy mateega
      February 22, 2020 AT 6:33 pm

      two questions. what do you do with the seasoning pack from the little potato creamer package and how much cream added at the end?

      1. Alex
        February 23, 2020 AT 10:37 am

        Hi Wendy- if you are using the potatoes that come packaged with a seasoning pack, then I’d recommend saving it for another recipe/next time you buy potatoes as you don’t need it in this recipe. I don’t use cream in this recipe, but you are welcome to add in ~1/4-1/3 cup or so if you want a creamier soup!

        1. wendy mateega
          February 23, 2020 AT 10:45 am

          great thanks! I saw a comment about cashew cream which is why asked.

          1. Alex
            February 23, 2020 AT 11:57 am

            Yes! If you want to use cashew cream, then I’d recommend starting with ~1/4-1/3 cup and go from there. The blending of the soup makes it really creamy already; but if you want more rich flavor– then you can add in cashew cream! Here’s my recipe for it: https://www.delishknowledge.com/how-to-cashew-cream/

    5. melissa trafford-halliwell
      January 14, 2020 AT 10:23 am

      how long do you think this lasts in the fridge? 🙂

      1. Alex
        January 18, 2020 AT 2:40 pm

        About 4-5 days! Thanks.

    6. Judy
      October 24, 2019 AT 9:25 am

      Going to make this today. Exactly what was looking for! I saw in the comments above the addition of cashew cream. Is that added in addition to the rest of the soup at then end? Or instead of something else?
      Looking forward to it!

      1. Alex
        October 26, 2019 AT 12:59 pm

        Hi Judy- it’s added at the end.

    7. Susie
      July 15, 2019 AT 1:28 pm

      Made this for a friend who just had her 2nd kiddo — I wanted to find something she could stash in her freezer, and also something that was vegan since she tries to eat that way. It’s perfect! Not to mention, SO TASTY! I even thought it would be easy to add a spicy Italian sausage after the fact if someone wanted to include meat. I’m saving this recipe for sure!

      1. Alex
        July 17, 2019 AT 6:01 am

        So glad you liked it! Thanks Susie!

    8. Joy
      December 10, 2018 AT 5:46 pm

      My family loves this! My husband said to keep this recipe. It’s hearty, warm and so flavorful!

      1. Alex
        December 11, 2018 AT 2:14 pm

        So glad to hear! Thanks Joy!

    9. Lauren
      December 28, 2017 AT 8:20 am

      This recipe sounds delicious! I’m coming off of maternity leave and was looking to make this as a freezer meal, would you recommend making it all and freezing in individual servings or freezing the ingredients together before cooking? Thanks!

      1. Alex
        December 28, 2017 AT 9:22 am

        Hi Lauren, congrats! I haven’t made it as a freezer meal, but I would start making it as is and then freezing it already made. You might need to add additional seasoning after it thaws/reheats but I do this all the time with soups!

    10. Nancy
      November 18, 2017 AT 12:32 pm

      Your soup sounds and looks really goo. possibly just what I am looking for. I usually just wing it but thought it might be nice to have a recipe to follow since I haven’t made soup in a while. I am glad that I found a recipe without cream or non dairy milk.
      How much soup will this recipe make? I need to know what size pot to use.
      Thanks,
      Nancy

      1. Alex
        November 19, 2017 AT 7:51 pm

        Hi Nancy- hope you try it! A large soup pan would be perfect for this. The soup makes 4-6 servings. I love the cashew cream in this; once you try it you will probably find yourself using it for so many recipes!

        1. Jason
          January 20, 2019 AT 9:58 am

          Cashew cream? I don’t see that in the recipe???