Creamy and Hearty Potato Corn Chowder Recipe
Are you on the lookout for a delicious, easy-to-make chowder recipe that doesn’t require you to compromise on your dietary preferences? Look no further than this Non-Dairy Vegan Potato Corn Chowder Recipe that’s packed with flavor and wholesome ingredients.
This recipe is perfect for those who are lactose intolerant or follow a vegan diet. It’s dairy-free, gluten-free, and yet creamy enough to satisfy your cravings. Plus, it’s so simple and takes only 30 minutes to make.
Made with fresh and frozen corn kernels, diced potatoes, onions, celery, carrots, red bell peppers, soymilk and coconut milk, this chowder recipe gives you a perfect balance of flavors that will soothe your soul. It also comes with spice notes of dried thyme and oregano to enhance the taste of this vegan chowder.
Whether you’re cooking for your family or looking to meal prep for yourself for the week ahead, this potato corn chowder recipe is an excellent option for both seasoned vegan chefs and newbies alike!
Why You’ll Love This Recipe
Fellow vegans and non-vegans alike, let me tell you why you’ll be head over heels for this Non-Dairy Vegan Potato Corn Chowder Recipe. With its thick and creamy texture, loaded with chunks of soft potatoes and sweet corn kernels, this chowder recipe is the perfect comfort food that will leave you feeling satisfied and content.
Unlike traditional corn chowders which are usually filled with milk or cream, this delicious recipe swaps out dairy for creamy coconut milk or soymilk, making it suitable for those who want to enjoy a dairy-free and vegan version of this classic dish. The flavors are perfectly balanced with a blend of dried thyme and oregano, adding an extra layer of warmth to the soup.
Not only is this chowder easy to make with simple ingredients like onions, celery, carrots, potatoes, and corn kernels, but it’s also versatile enough to allow for substitutions and variations that will elevate the taste from basic to gourmet in seconds.
So whether you’re a busy mom looking for a quick and nutritious meal that your kids will love or a foodie searching for a soul-warming dish to impress your guests, this Non-Dairy Vegan Potato Corn Chowder Recipe is sure to become your go-to comfort food that you’ll be making all year long.
Ingredient List
Here are the ingredients required for this delicious vegan potato corn chowder recipe:
Main Ingredients
- 1 tablespoon of canola oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 red bell pepper, diced
- 6 cups of water
- 6 medium potatoes, peeled and diced
- 2 cups of fresh or frozen corn kernels (thawed if frozen)
- 2 cups of soymilk (or other non-dairy milk)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
Substitution Ingredients
- Yukon gold potatoes can be replaced with red potatoes.
- Canola oil can be replaced with olive oil.
- Soymilk can be replaced with coconut milk for a creamier texture.
- Fresh or frozen corn kernels can also be substituted with cream style corn for a smoother chowder.
- For a spicier version, add chopped poblano peppers or roasted corn.
All the ingredients are easily available in your local grocery store.
The Recipe How-To
Get ready to make a bowl of hearty and satisfying vegan potato corn chowder.
Prep The Ingredients
Before anything else, begin by cleaning and prepping the veggies. Wash a medium-sized onion, 1 red bell pepper, 2 stalks of celery, and 1 medium carrot under running water. Peel and dice the onions. Remove the core, seeds, and membrane of the red bell pepper and cut it into small pieces. On the other hand, dice the celery and carrot as well.
Next, peel and dice one medium Yukon Gold potato and two small red potatoes.
Cook The Veggies
Under medium heat in a large pot, heat up 2 tbsp of canola oil or olive oil. Begin by adding in diced onions, celery, red bell pepper, and carrots in the hot pan. Cook until softened for about 5 – 7 minutes continuously stirring.
Boil Potatoes And Corn In Broth
Pour in 4 cups of vegetable broth or water into the pot with the sauteed vegetables to create a soup base. Add in diced potatoes, dried thyme, oregano, salt, black pepper, and one cup of fresh or frozen corn kernels. Stir well before bringing everything to a boil under high heat.
Once boiling point is reached reduce heat to low setting and let it simmer gently while covered partially for around 15-20 minutes or until potatoes are cooked through.
Add Non-Dairy Milk
Pour in two cups of unsweetened soymilk or coconut milk to create that creamy texture. Adjust seasoning as necessary by adding more salt or black peppers then stir thoroughly.
Alternatively you can blend soup until fully smooth using an immersion blender instead.
Serve And Enjoy!
Garnish with chopped scallions or parsley before serving hot with freshly baked bread on the side! Enjoy this easy vegan potato corn chowder recipe that can be made ahead and stored accordingly!
Substitutions and Variations
This vegan potato corn chowder recipe is versatile and allows for a variety of substitutions and variations. Here are some ideas I have to make this dish your own:
– Want a creamier texture? Substitute the soymilk with coconut milk or creamy cashew milk.
– Spice things up by adding roasted corn, sweet corn, or poblano peppers.
– Swap the vegetable broth for mushroom or chicken-style broth for a richer flavor.
– Use frozen corn instead of fresh corn for an easy twist.
– Looking for a gluten-free version? Simply swap out canola oil with olive oil, and use gluten-free vegetable broth.
– Create a pressure cooker version by cooking everything in the instant pot for 10 minutes on manual mode.
– For an even easier preparation, simply toss everything into a slow cooker and let it cook for 4 hours on high or 6 hours on low.
No matter how you choose to modify this recipe, the result will always be delicious and satisfying. So don’t be afraid to experiment and find your own unique spin on this classic dish!
Serving and Pairing
Now that your Non-Dairy Vegan Potato Corn Chowder is ready to be served, let’s talk about how to make the most of it. The beauty of this chowder is its versatility – it can be enjoyed as a stand-alone dish, paired with bread or salad for a complete meal, or even served as a side dish.
For bread pairings, I recommend serving this chowder alongside crusty sourdough bread or warm cornbread. Both are excellent choices to help soak up the delicious broth and provide an extra layer of texture to the dish.
If you’re looking to add a little more green to your meal, consider pairing this chowder with a simple side salad dressed with lemon juice and olive oil. This will not only complement the flavors in the chowder but will also provide a fresh contrast to its creamy texture.
For a heartier meal, try pairing this chowder with a vegan sandwich loaded with roasted vegetables and avocado. Trust me when I say that the combination of the sandwich and chowder will make your taste buds sing.
If you’re feeling particularly adventurous, consider trying this chowder as a base for other dishes, such as shepherd’s pie or pot pie. The possibilities are endless!
Regardless of how you choose to enjoy this Non-Dairy Vegan Potato Corn Chowder, one thing is certain – it’s sure to please even the pickiest eaters. So go ahead, get creative with your pairings and enjoy this warm and comforting dish!
Make-Ahead, Storing and Reheating
I know that when you’re busy it can be helpful to prepare food ahead of time. The good news is that this Vegan Potato Corn Chowder recipe is perfect for making in advance! Here are some tips on how to make it ahead of time, store it, and reheat it.
MAKE-AHEAD:
You can easily make this chowder up to three days in advance. Once cooked, let it cool down completely before transferring it into an airtight container. You can then either store it in the fridge or freezer until you’re ready to serve.
STORING:
If you plan to store the chowder in the fridge, it will last for up to three days. Make sure to keep it in an airtight container to ensure maximum freshness.
If you opt for the freezer, this chowder will last up to 3 months. Be certain that you use a freezer-safe container with enough space since liquid expands when frozen.
REHEATING:
When you’re ready to eat, take the chowder out of the fridge or freezer and let it sit at room temperature for at least 20 minutes.
To reheat on the stove, pour the chilled or thawed soup into a pot and heat over medium heat while stirring occasionally until hot.
If using an Instant Pot or slow cooker, add the chilled soup along with 1/2 cup of water or vegetable broth before reheating on low for about 30 minutes or high for 15 minutes.
Microwaving is also an option but be sure to use microwave-safe dishes and stir the soup every minute until heated through.
Overall, this Vegan Potato Corn Chowder is easy to make ahead of time for convenience and makes for a great warming meal any day of the week!
Tips for Perfect Results
Achieving a perfect potato corn chowder can be tricky, but with some tips and tricks, you can make it come out delicious each time. Here are a few suggestions to help you achieve the perfect vegan potato corn chowder:
1. Use fresh, high-quality ingredients
Fresh ingredients can make a huge difference in the taste of your chowder. Make sure you use fresh, organic vegetables like red bell pepper, carrot, celery and onion. Also, if you can get fresh corn kernels, it would be ideal. However, if fresh corn is out of season or not available in your area, frozen corn is also an excellent option.
2. Don’t overcook the potatoes
One common mistake is overcooking the potatoes as they will eventually turn into mush in your soup. So keep an eye on them and remove them from the heat before they become too soft.
3. Adjust seasoning carefully
When adding salt and black pepper to the recipe, make sure to do so gradually and taste frequently until it’s to your liking.
4. Experiment with different types of milk substitutes
If you’re not a fan of soy milk or coconut milk, there are various other non-dairy alternatives such as almond, hemp or oat milk that you can try in this recipe as well.
5. Keep the consistency smooth
To achieve a velvety texture for your chowder without using flour or any other thickener add the canola oil slowly and steadily while blending your mixture until it becomes creamy.
6. Customize your toppings
Top off your chowder with vegan bacon bits, roasted chilies or avocado slices to add some extra flavor and texture to it depending on your preference!
By following these tips and making adjustments according to your taste preference, you will have no trouble creating a perfect vegan potato corn chowder that will make you go yack-attack!
Bottom Line
In conclusion, this Non-Dairy Vegan Potato Corn Chowder Recipe is a delicious and healthy meal that you will definitely love. With its creamy texture and flavorful taste, this recipe is perfect for a cozy night in or a quick comforting dinner. Plus, it’s loaded with nutritious ingredients like fresh vegetables, potatoes and non-dairy milk, making it a great meal for anyone who wants to eat healthy while enjoying hearty comfort food.
So why not give it a try? Whether you are vegan, dairy-free or simply looking for an easy and tasty potato corn chowder recipe, this recipe is perfect for you. You can also customize it according to your taste preferences by adding your favorite herbs and spices, or by trying out some of the suggested variations and substitutions.
Furthermore, not only is this recipe easy to make and budget-friendly, but it also offers numerous health benefits that will keep you feeling energized and satisfied. From its rich source of fiber and vitamins to its low-fat content and gluten-free option, this non-dairy vegan potato corn chowder recipe is truly an all-rounder when it comes to healthy eating.
So go ahead and indulge in some creamy plant-based goodness. Trust me; your taste buds (and your body!) will thank you for it.
Non-Dairy Vegan Potato Corn Chowder Recipe
Ingredients
- 3 medium potatoes, peeled and diced
- 1 1/2 cups water
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, pared and chopped
- 1/2 small red bell pepper, finely chopped
- 1/2 teaspoon dried thyme or 1/2 teaspoon oregano
- 1/2-2/3 cup soymilk
- 1 cup corn kernel
- salt
- black pepper, to taste
Instructions
- Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- Remove skillet from heat and put on the side.
- When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- Heat the chowder on medium heat for about 5-10 minutes.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.