Vegan Vegetable Chowder With Potatoes
Vegan Vegetable Chowder with Potatoes! I love how healthy and hearty this vegetable corn chowder is. It has only 220 calories per bowl and six servings of vegetables.
This cozy chowder soup is packed with potatoes, vegetables, and corn. Similar to my slow-cooker vegetable chowder, this is a simple stovetop version.
Why I love this recipe
I love potatoes in just about every form, and this chunky vegetable chowder is packed with the good stuff—plenty of vegetables but with potatoes to add depth and make it more filling.
I really like my soups to have some bite to them. Chunky, stew-like soups are preferred to creamy soups. This chowder reminds me of stew in that it tastes like a vegetable soup but hearty and filling. Especially when served my favorite way, alongside a loaf of my no-knead bread and a side of kale caesar salad.
Vegetable Chowder Ingredients
This vegetable chowder recipe starts like most others. A sauté of the holy trinity: carrots, onion and celery. It’s how 99% of my soups start, and you know the saying if it ain’t broke, don’t fix it.
You’ll also need red bell peppers, corn kernels, and potatoes. I use frozen corn kernels most of the year, but if you have fresh corn on hand, I recommend using it when it’s in season.
Most potato varieties will work, though my favorites are Yukon Gold or red potatoes. Thinner-skinned golden potatoes are so creamy and luscious, especially when blended back into the soup.
I’ve always been drawn to the combination of dill and potato, so I threw a few sprigs near the end for added flavor. Isn’t it amazing the difference fresh herbs make? I planted a few herbs last spring (basil, rosemary, sage, chives, and dill); thankfully, they are still strong.
Therefore, I added a little fresh dill at the end.
Substitutions
This soup recipe is very adaptable and can be tweaked to add in whatever veggies you have in your fridge. Cauliflower, broccoli, or even sweet potatoes for regular potatoes will work.
For soup recipes, I prefer small creamer potatoes over russet potatoes, but it’s OK if that’s all you have.
Dried dill will work in a pinch in place of fresh.
How to Make
Step 1: Cook the vegetables
Start by heating the olive oil in a large pot or Dutch oven (affiliate) over medium heat. Add the onions, carrots, and celery and cook until tender and translucent, about 5 minutes.
Add the rest of the vegetables: potatoes, garlic, and pepper, and cook until the vegetables have started to soften.
Step 2: Stir in the rest of the ingredients
Add in the corn, thyme, cumin, paprika, cayenne, and vegetable broth and bring to a simmer.
Step 3: Simmer
Reduce heat to medium low and cook, stirring occasionally, for roughly 20 minutes or until the potatoes are cooked through. To finish, remove ~2 cups of the chowder and place it in a blender (affiliate), pureeing until creamy and smooth.
If you have an immersion blender, then you can use this to puree some of the soup. I usually use my blender, letting the vegetable chowder cool slightly before pureeing so the steam doesn’t pop the top off.
Step 4: Serve and Garnish
Return the thickened puree back to the pot along with the fresh dill, seasoning to taste by adding in more salt and pepper if needed.
Tips for Success
Most potato corn chowder recipes use heavy cream or sour cream to achieve that thick texture, but you don’t need either! To transform this soup into a chowder, simply blend some of the soup to create a creamy base.
An immersion blender is the easiest way to do this; stick the immersion blender into the soup, then puree until you get the consistency you want. If you don’t have one, then remove ~2 cups of the cooked chowder into a regular blender and puree until super smooth and creamy.
I’d recommend letting the soup cool slightly before pureeing, so the steam doesn’t explode the top off.
Frequently Asked Questions
Can I prepare the vegetables ahead of time?
Yes, you can chop the onion, carrots, celery, potatoes, and red bell pepper up to 24 hours in advance. Store them separately in airtight containers in the refrigerator, as the potatoes may discolor if prepared too far ahead (though storing them submerged in cold water can prevent this).
Can I skip the blending of the soup?
The blending step is important for creating that classic creamy chowder texture without adding dairy. If you skip it, your soup will still taste good but will be more like a vegetable soup rather than a chowder.
How can I make my vegetable chowder thicker?
If you prefer a thicker chowder, there are several options: blend more than 2 cups of the soup; mash some additional potatoes against the side of the pot; or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the final cooking stage.
Storage Notes
Leftovers will keep for 4-5 days in the refrigerator if stored in an airtight container. This vegetable chowder is also freezer-friendly and can be stored in the freezer for up to 2-3 months.
To freeze, let cool completely, then place in freezer-safe containers or bags, leaving a 1/2-inch headspace for expansion. Thaw before reheating.
To reheat, warm this soup on the stove over low heat until warm or in the microwave for 30 seconds, stirring after each time until warmed through.
More Vegan Soup Recipes
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Vegetable Chowder with Potatoes
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks of celery, diced
- 1 pound small potatoes, quartered or halved depending on size
- 2 cloves garlic, peeled and minced
- 1 red bell pepper, seeded and chopped
- 2 cups frozen corn kernels, or fresh if making this in late summer
- 2 tablespoons chopped fresh thyme, can sub 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 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
- First, in a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
- Next, add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
- Then, add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Next, reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
- Then, remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot. Stir in the dill and season to taste, adding more salt/pepper if needed.
- Finally, continue to cook over low heat or serve. I like to let it cook at least an additional 15 minutes for flavors to develop. As with most soups, this gets better the longer it sits.
Nutrition
This recipe was first published in 2016 and updated in 2022.