Vegan Corn & Potato Chowder 
Prep Time: 15 Minutes  |  Serves 4-6

  • 1 onion, diced
  • 8-10 small red potatoes (4 cups, diced)
  • 4 cloves garlic
  • 3 cups corn (fresh or frozen)
  • 3 ½ cups vegetable broth
  • 2 cups plain, unsweetened almond milk
  • 2/3 cup nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Fresh chives or green onions, finely chopped


In a large stockpot over medium-high heat, sauté the diced onion in 3 tablespoons of broth (or water) for about 7-8 minutes. Next, add the minced garlic and allow the garlic to simmer with the onions for a few minutes while cutting up the potatoes into smaller, bite-sized chunks.

Add the chunks of potatoes and your smoked paprika to pot, cooking 3-4 minutes, stirring occasionally. Add the remained of the broth, almond milk, corn, and nutritional yeast.

Increase the heat until the mixture reaches a gentle boil. Reduce the heat, cover, and simmer for 18-20 minutes, until the potatoes are tender. Add salt and pepper to taste. Garnish with either fresh chives or green onion.

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