Guys, this vegan corn and potato chowder recipe is so easy. Like, stupidly easy. It takes about 20 minutes to make, and it’s a total crowd-pleaser.
What I love about this vegan corn and potato chowder is that it’s truly a one-pot meal. Just dice the potatoes and toss them into the pot with the broth and beans. While those start cooking, prep your broccoli and measure the rest of your ingredients.
By the time the potato timer beeps, you’re ready to add round two of veggies, and six minutes later, soup is on. Boom! Pow!
Along with my favorite weeknight soup recipe, I’m sharing my favorite soupy secret. Instead of topping with croutons, I like to stir a handful of roasted, unsalted cashews into this creamy soup.
It gives you that same crunch as a crouton, but it’s way more decadent. The cashews take this chowder from a side dish to a main event.
Variations
My version of vegan corn and potato chowder is on the brothy side without the optional nutritional yeast, and you can definitely serve it up that way.
If you like a thicker chowder, definitely add the recommended nutritional yeast. The nooch will thicken things up instantly. You can even add a bit extra, if you’re so inclined.
This is a super flexible recipe that you can really mix up however you like. Sometimes I make it with kale instead of broccoli, for example. Sometimes, I spice it up with 1/2 teaspoon each of dried sage and thyme in step 1.
You can also use 1″ pieces of carrot instead of shredded or substitute chopped celery for some of the carrots.
Think of the recipe below as a jumping-off point, and mix and match, depending on what’s in your produce drawer and spice cabinet!
Vegan Corn and Potato Chowder
Ingredients
- 2 cups vegetable or no-chicken broth
- 1 medium yellow potato - cut into 1" cubes
- 1 15 ounce can navy beans - drained (or 1 3/4 cups cooked beans)
- 1 1/2 cups shredded carrots
- 1 1/2 cups fresh or frozen corn kernels
- 2 heads broccoli - chopped into florets (Peel and chop the stalks, too, why not!)
- 2 cups unsweetened vegan milk of your choice
- 1/2 cup nutritional yeast - (optional, for a thicker soup)
Toppings
- roasted, unsalted cashews
- hot sauce
Instructions
- In a soup pot, combine the broth, potato, and beans. Cover and heat on medium-high for 10 minutes.
- Add the carrots, corn, and broccoli. Cover, and cook for 6 more minutes, still on medium-high, then turn off the heat, and stir in the soy milk. If you’re using the nutritional yeast, also stir that in now, until it’s dissolved.
- Dish up your bowls of soup, and top each one with a handful of cashews and a squeeze of hot sauce (if you’re using).
Sharon
January 23, 2016 at 2:35 pmJust made this for lunch and we thoroughly enjoyed it! I used diced carrots instead of shredded and added celery, onion powder (next time I’ll add chopped onions instead), smoked paprika and a dash of salt. I used a full cup (or more … 3 palm-fulls) of nutritional yeast … we love that stuff! Thanks for sharing such a delicious and quick recipe!
Becky Striepe
January 23, 2016 at 2:57 pmSo glad to hear it! I love the subs that you made – I bet the paprika went really well with the creaminess of the broth.
Andrea
January 18, 2016 at 9:49 pmI love fast soups for the nights when there isn’t much time to cook — especially if the recipe contains potatoes and broccoli. I can’t imagine adding a whole cup of yeast, though — maybe 1/4 cup. Cashews make a great topping for just about anything, don’t they?
Becky Striepe
January 20, 2016 at 5:36 amYeah, I like a ton of nooch. Definitely adjust to your tastes!