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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.

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