Easy Vegan Potato and Corn Chowder

A hearty and comforting vegan soup made with potatoes, corn, and vegetables in a creamy plant-based broth. Quick to prepare in just 35 minutes, this satisfying chowder is thickened with flour and nutritional yeast for a rich, wholesome flavor.

Ingredients

• 1 tablespoon vegan butter or light oil
• 2 medium carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (use all-purpose gluten-free flour if preferred)
• 1 teaspoon dried thyme leaves
• 3 large white or yukon gold potatoes (about 1½ lbs), peeled and diced (4 cups chopped)
• 2 cups vegetable broth
• 2 cups plant-based milk (such as soy or almond)
• 3 tablespoons nutritional yeast
• 1 cup fresh or frozen corn kernels
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

Instructions

1. Heat the oil in a large soup pot over medium-high heat. When hot, add the carrots, celery, onion, and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
2. Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
3. Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or vegetable broth to the desired consistency. Serve hot.