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The Best Corn and Potato Chowder (Dairy/Soy/Gluten Free, Low Calorie)

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

The Best Corn and Potato Chowder (Dairy/Soy/Gluten Free, Low Calorie)

Yield: 6 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


This vegan corn and potato chowder is one of my favorites to cook on cold winter nights. It whips up in under an hour and has minimal prep involved. It stores and reheats very well, making this an easy option for meal-prepping. Warm up with a bowl of this creamy vegan chowder this fall or winter!


  • 2 medium russet potatoes

  • 2-3 scallions

  • 1 can of creamed corn

  • 1 can of regular corn

  • 1 cup of unsweetened almond milk

  • 1 tsp black pepper

  • 2 tbsp nutritional yeast (optional)

  • Oyster crackers for topping (optional)

  • Salt to taste


  • Peel your potatoes and cut them into small cubes.

  • Head a large pot over medium heat. Add the potatoes, along with 1/2 cup of water, cook over medium heat for 5 minutes.

  • Use the white parts of your scallions (without the roots), slice them and add them to the pot with potatoes. ○ Slice a little bit of the green part as well and set those aside for topping at the end, or you can add some to the pot for extra onion flavor.

  • Cover and simmer for anther 4-5 minutes, stirring occasionally, until the potatoes begin to soften.

  • Once the potatoes are a bit soft, add both cans of corn, almond milk, pepper, and nutritional yeast (if you want to give it a slightly cheesy flavor).

  • Stir gently to combine, and turn the heat down low.

  • Simmer for 5 minutes or until warmed, stirring occasionally.

  • Now here comes the optional part. You can either enjoy it now, or choose to blend a little it to make it extra creamy. Blending is recommended (unless you're feeling lazy).

  • If blending, scoop about 1 cup of the potato corn mixture into a blender. Blend until liquefied, then pour back into the pot and stir gently to combine evenly.

  • Serve and top with some green scallions and oyster crackers or bread.


Tips and Tricks:

  • Some vegan chicken works really well in here too! Sometimes I use the pre-cooked Tofurky diced chicken, shred it a little, and add it in at the same time with the corn and almond milk. You can also add it to your individual portion at the end (just heat it up first so you don't have cold chicken in your chowder).

  • If you have any vegan bacon seasoning, try adding a bit on the top of your bowl for some added flavor.

  • This is also a great dish to add some ground flax seed or unflavored protein powder to. The chowder flavor easily disguises any health food powders and blends well with them.

  • Store in an air-tight container for up to 7 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 6 servings

  • Calories: 129

  • Total Fat: 2g

  • Carbs: 25g

  • Protein: 4g

^ Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.

Tag me on Instagram @veganrecipsandvibes


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