Vegan Corn Chowder

This vegan corn chowder is so rich and creamy, no one will believe it's non-dairy! Filled with late summer vegetables and fresh herbs for a warm and hearty soup to enjoy at the tail end of summer. Made in 30 minutes! 

Prep Time
25 mins
 
4 from 1 vote
Two bowls of vegan corn chowder
Course: Soup
Cuisine: Vegan
Keyword: Vegan Corn Chowder
Servings: 6 people
Calories: 188 kcal
Ingredients
  • 1 tbsp. olive oil
  • 1/2 large yellow onion, chopped
  • 1 medium carrot, chopped
  • 1/2 red bell pepper, diced
  • 2 cups vegetable stock
  • 2 cups cubed potatoes, (about 2 small Russet potatoes)
  • 3 cups corn
  • 1 bay leaf
  • 1 tsp. fresh thyme
  • 1 tsp salt
  • 2 1/2 cups unsweetened soy milk, or non-dairy milk of choice.
  • 1/4 cup parsley, loosely packed
  • 1/4 tsp freshly ground pepper
Instructions
  1. Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and red bell pepper and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.

  2. Add vegetable broth, cubed potatoes, corn, bay leaf, thyme, and salt. Bring to boil and reduce heat to a simmer. Simmer for about 10 minutes until potatoes are tender and easily pierced with a fork. Add soy milk, parsley, and pepper. Cook for an additional 3 minutes, until the soup is heated all the way through.

  3. Serve immediately with fresh herbs and tofu bacon (optional)

Nutrition Facts
Vegan Corn Chowder
Amount Per Serving
Calories 188 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 756mg33%
Potassium 664mg19%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 2838IU57%
Vitamin C 31mg38%
Calcium 162mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.