Print
vegan vegetable chowder

Vegan Vegetable and Potato Chowder

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American

Description

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

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: soup, chowder, vegan, gluten-free
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon oil
  • 1 small white onion, peeled and chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks of celery, chopped
  • 1.5 pounds The Little Potato Company creamer potatoes, Baby Boomer variety, quartered
  • 1 red bell pepper, chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups frozen corn kernels (or fresh if making this in late summer)
  • 2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thyme)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 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. In a large pot or dutch oven, heat the olive oil over medium heat.
  2. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
  3. Add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
  4. Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
  5. Remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.
  6. Add in the dill and season to taste, adding more salt/pepper if needed.
  7. Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.

Find it online: https://www.delishknowledge.com/vegan-vegetable-and-potato-chowder/

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge