Y'all, 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.
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Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder is so easy. Like, stupidly easy. It takes about 20 minutes to make, and it’s a total crowd-pleaser.
Course Main Course, Soup
Cuisine Vegan
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4
Calories 365kcal
Author Becky Striepe

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).

Nutrition

Calories: 365kcal