Potato Chowder Recipe
Dip your spoon into this creamy potato corn chowder soup. It's gluten-free, dairy-free and vegan. Fresh corn, red potatoes and a little heat from the jalapeños takes this creamy corn chowder recipe over the top!
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Servings: 4 servings
Equipment
- 1 large pot or Dutch oven, and wooden spoon
- 1 high-speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 2 jalapeño peppers, ribs and seeds removed diced
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- ½ teaspoon dried mustard
- 2 medium red potatoes ½-inch diced
- 4 ears of fresh corn, corn removed from cob or 16-ounce bag of frozen corn, thawed
- 3 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk refrigerated, water removed
- ¼ cup nutritional yeast
- 1 teaspoon fine sea salt
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onions, celery and jalapeño and sauté while onions soften, about 5 minutes. Add garlic and stir, about 30 seconds.1 tablespoon olive oil, 1 medium onion, 2 ribs celery, 2 jalapeño peppers, ribs and seeds removed, 2 garlic cloves
- Add smoked paprika and dried mustard, stir well. Add potatoes and corn, stir well.½ teaspoon smoked paprika, ½ teaspoon dried mustard, 2 medium red potatoes, 4 ears of fresh corn, corn removed from cob
- Pour in vegetable broth, coconut milk, nutritional yeast and sea salt. Stir and bring to a gentle boil. Reduce heat to simmer and cook uncovered until liquid reduces slightly and potatoes soften. About 15-20 minutes.3 cups vegetable broth, 1 (14-ounce) can full-fat coconut milk, ¼ cup nutritional yeast, 1 teaspoon fine sea salt
- In a blender transfer about 3 cups of soup and blend until smooth. Add creamy soup back to pot. If using an immersion blender, pulse a few times to cream some of the soup, leaving some of the chowder chunky and textured.
- Serve hot. Garnish with chives and red pepper flakes for some extra heat.
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Notes
- Coconut alternative: Use vegan cashew cream instead of coconut cream to thicken the broth (½ cup cashews soaked in 1 cup boiling water for at least 30 minutes, blended).
- Spicy: Add serrano peppers to bump up the spice. Finish your dish with a sprinkle of red pepper flakes for a little extra heat and a nice color to the dish.
- Corn flavor: After removing the kernels from the cob, add the cobs to the soup while it simmers for extra corn flavor. Don't forget to remove the cobs before serving.
- Store: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. The consistency may change slightly after freezing, make sure to give the soup a good stir.
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