Warm up on a blustery, cold day with a bowl of my One Pot Vegan Corn Chowder. Loaded with sweet corn, succulent carrots and Russet potatoes, pair it with vegan garlic bread or biscuits and you’ve got the perfect meal in just under 30 minutes.
As the weather gets colder, I love lighting a fire and snuggling up on the couch with a steamy bowl of vegan soup and my One Pot Vegan Corn Chowder is just what the doctor ordered.
I had a bunch of vegetables taking up space in my fridge and needed to use them before they went bad. This, my hungry friends, is what I came up with. It makes a huge pot, so you can easily feed a big family or have left-overs for a couple of days to take to work or school.
Ingredients for One Pot Vegan Corn Chowder
My One Pot Vegan Corn Chowder absolutely eliminates the need for dairy using no cow’s milk or butter. Check out the wholesome ingredients I use below:
- Minced garlic
- Olive oil (substitute vegetable broth if you want a whole food plant based option)
- Vegetable broth
- Almond milk
- Red pepper flakes
- Nutritional yeast (optional)
- Sea salt and black pepper
- Almond flour & water (for the roux)
How to Make One Pot Vegan Corn Chowder
Creamy, hearty, cozy, decadent, comfort food: just a few of the words that describe this One Pot Vegan Corn Chowder. And making this tasty vegan soup is so quick and easy; it takes just 6 simple steps. Check them out below:
Step 1: Prepare the Vegetables
Start by chopping the onions, carrots, celery and potatoes into bite-size pieces. I like to do this first to make the rest of the process easier.
Step 2: Toss Them into a Pot
Next, add all your vegetables at one time. Cover and saute until onions are translucent and vegetables are just beginning to soften.
Step 3: Season the Hell out of Them
Season your pot with sea salt, black pepper, red pepper flakes, tarragon and turmeric. Toss until veggies are coated evenly with seasoning. Hint: the turmeric is what gives my One Pot Vegan Corn Chowder its rich, golden color, which is most evident in the finished product. If you’d like it less golden, cut down on the turmeric.
Step 4: Add Your Soup Base
Then, add vegetable broth and almond milk and give it a good stir. Simmer until heated through.
Step 5: Don’t Forget the Star Ingredient
Finally, add frozen corn and nutritional yeast (if using) and simmer over medium heat for about 15-20 minutes. DO NOT BRING TO BOIL.
Step 6: Add the Roux
Lastly, you’ll make a roux to thicken your tasty vegan soup. Simply add cold water to a small amount of flour and briskly stir with a fork or wire whisk. You want it to be thick and not drippy, but still pour-able. Remove your pot from heat, and, stirring constantly, pour in your roux. Stir thoroughly for several minutes until it starts to thicken. The more you allow it to cool, the thicker it will get.
Tips for Making One Pot Vegan Corn Chowder
- The most important thing I learned from making this recipe is to avoid high heat and bringing this vegan soup to a boil. I accidentally did and the almond milk seemed to curdle like regular milk. Luckily, once you add the roux it will fix it and your soup base will magically return to its creamy, original self.
- You can easily make a thinner version of this vegan corn chowder by adding more almond milk during the cooking process. Adding almond milk when reheating will also help when you reheat left-overs.
Warm up on a blustery, cold day with a bowl of my One Pot Vegan Corn Chowder. Loaded with white corn, sweet carrots and russet potatoes, pair it with vegan garlic bread or biscuits and you've got the perfect meal in just under 30 minutes.
- 1 tbsp olive oil substitute with 1/4 cup vegetable broth if making WFPB
- 3 cloves garlic minced
- 1 medium sweet yellow onion diced
- 2 large carrots sliced
- 3 stalks celery chopped
- 2 large potatoes I used Russet
- 1 tsp red pepper flakes
- 1 tsp tarragon
- 1 tsp turmeric
- sea salt & black pepper to taste
- 3 cups vegetable broth
- 3 cups almond milk or any plant based milk
- 16 oz organic frozen white corn
- 3 tbsp nutritional yeast optional
- 1/4 cup flour
- 3-4 tbsp filtered water
Heat olive oil or veggie broth (for WFPB) in large pot over medium heat.
Toss in onion, carrots, celery and potatoes and give it a good stir. Cover and saute until onion is translucent and veggies begin to soften.
Season with red pepper flakes, tarragon, turmeric and sea salt and pepper to taste. Stir until well combined.
Add vegetable broth and almond milk and stir thoroughly. Turn up heat just high enough that it starts to simmer. DO NOT BRING TO BOIL. Continue to simmer for about 5 minutes.
Finally, toss in your frozen corn and nutritional yeast. Stir well and simmer for 15-20 minutes.
Remove from heat and add your roux (instructions to follow). Stir until thickened, about 5 minutes. Serve immediately with a side salad and vegan garlic bread or biscuits.
In a small bowl or jar, add 3-4 tbsp filtered water to 1/4 cup almond flour. Stir briskly with a fork or small wire whisk until roux is thick and creamy, but still pour-able. If needed, add more water to reach desired consistency.
- DO NOT BRING TO A BOIL. It will curdle the milk and make it grainy.
- If you do increase the heat to high by accident and the milk curdles, don't worry. Once you add the roux, it will fix this.
- Thin out this chowder by adding more almond milk. Thicken by adding more roux.
- You can use additional vegetables as you see fit. Or, if you don't have a particular vegetable that I use, substitute for what you do have.
- If you'd like this vegan corn chowder less golden in color, use less turmeric.
- Nutrition facts are calculated using olive oil.