Vegan Potato and Corn Chowder

5 from 2 votes

This creamy Vegan Potato and Corn Chowder comes together in just 30 minutes with only 10 simple ingredients. It's a comforting, dairy-free dish full of delicious flavor!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 192kcal

Author: Iosune Robles

Ingredients

2 tablespoons olive oil
1 medium onion diced
1 medium red bell pepper chopped small
1 pound potatoes Yukon Gold, Russet, or red, peeled and chopped
4 cups corn kernels fresh or frozen
3 cups vegetable broth
1 14-ounce can full-fat coconut milk or 1 and ½ cups unsweetened soy milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika

US Customary - Metric

Instructions

Heat the oil in a large pot over medium-high heat. Once hot, add the onion and red bell pepper. Cook until softened, about 5 minutes.
Add the remaining ingredients to the pot and give everything a good stir.
Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Transfer 3 cups (720 milliliters) of soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Stir the blended soup back in and serve.

Notes

Cook uncovered for better texture: Simmer uncovered to allow liquid to evaporate, concentrating flavors and thickening the soup.
Don’t overcook the potatoes: Make sure they’re fork-tender but not mushy. Overcooking can make them fall apart.
Adjust seasoning to taste: After blending, always taste the soup and adjust salt and pepper if needed.
For a thicker soup: Blend up to half of the soup for a creamier texture. The more you blend, the thicker it will get.
Let the soup sit: The soup will naturally thicken as it sits, so give it a few minutes after cooking if you prefer a heartier consistency.

Nutrition