Creamy Vegan Potato & Corn Chowder

Creamy Vegan Potato & Corn Chowder (nut & oil free)

Creamy Vegan Potato & Corn Chowder. Deliciously creamy rich vegan soup. High in protein and low in fat. This recipe is also nut free.

One of my favourite soups has to be chowder. Who’s with me?

It’s creamy, it’s wholesome and it can take a load of different flavours, spices and vegetables. But, the chowders I ate before I went vegan tended to be full of dairy cream. Not really the healthiest or most compassionate soup around!

This Creamy Vegan Potato Corn Chowder is different though. I’ve seen a lot of vegan chowders that rely on cashews or plant based creams to achieve the silky cream texture. But, I used white beans instead of cashews to make the soup higher in protein and lower in fat.

The white beans are neutral and when combined with the potatoes and corn are barely detectable. By adding paprika and red pepper the chowder takes on a mild spiciness and the addition of plant milk and nutritional yeast add a buttery flavour.

The result is a super low fat, easy to make chowder that will warm your soul during the winter months or fill you up on a lazy can’t be bothered to cook kind of day!

You can have this soup blended smooth or reserve 1/2 to a 1/3 and blend the rest for a more chunky texture. Served on a bed of spinach and with a chunk of bread you have enough for a hearty meal.

I’d love to hear how this turned out if you make it! Post any pictures on my Facebook page or tag me on Instagram, nothing makes me happier than seeing people enjoy these recipes!

More soups on Eat Veg:

Italian Bean & Pasta Soup – tomato and herby loveliness

Cauliflower & Lime Soup – fresh and zesty creaminess

 Watch me make it:

Creamy Vegan Potato & Corn Chowder
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Creamy Vegan Potato & Corn Chowder. Deliciously creamy rich vegan soup. High in protein and low in fat. This recipe is also nut free.

Course: Main Course, Soup
Servings: 4
Author: Rachel
  • 600 g (1.5 lbs) potatoes peeled and cubed
  • 800 ml (27 fl oz) stock
  • 250 g (9 oz) Corn, white, cooked from frozen, whole kernel
  • 230 g (8 oz) cannellini beans
  • 200 ml (6.7 fl oz) soya milk
  • 1 medium onion - finely chopped
  • 1 red pepper - chopped into small chunks
  • 1 stick of celery - chopped into small chunks
  • 2 cloves garlic - crushed
  • 1 tsp sweet paprika
  • ½ tsp thyme
  • 2-3 tbsp Nutritional yeast to taste
  • Salt and black pepper to taste
  • Sprinkle chilli flakes and sweet paprika to serve
  1. In a large pot, water fry onions, garlic, celery and red pepper until onions are translucent
  2. Add stock, cannellini beans, corn, potatoes, soya milk, paprika and thyme
  3. Bring to the boil and turn down to a medium heat and cook for 20-30 minutes until potatoes are tender
  4. Add nutritional yeast, salt and pepper
  5. For a smooth soup blend the whole pot full, to serve sprinkle with paprika and chilli flakes
  6. For a chunky soup, reserve one third of the soup and blend the rest.  Combine the blended with the unblended soup, serve on a bed of spinach and top with chopped scallions.

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