How do I make this chowder creamy without dairy?

This chowder achieves its creamy texture by blending two cups of the cooked soup until smooth, then returning it to the pot.

What kind of potatoes should I use for this chowder?

The recipe calls for russet potatoes, cut into 1/2-inch cubes, with the skin left on for added texture and nutrients.

How long does it take to cook the potatoes until tender?

After adding the non-dairy milk and water, the potatoes will simmer for about 15-20 minutes until they are tender.

What spices give this chowder its smoky flavor?

The smoky flavor comes from smoked paprika, complemented by dried thyme, garlic powder, and salt.

Can I prepare any ingredients ahead of time for this recipe?

Yes, you can measure out all the spices and dice the yellow onion and red pepper in advance, as instructed in step one.

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Smoky Potato Corn Chowder
[Vegan, Gluten-Free]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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A bowl of creamy, golden Smoky Potato Corn Chowder, garnished with fresh green parsley and black pepper, ready to be served.

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Smoky Potato Corn Chowder [Vegan, Gluten-Free]

270

Dairy Free

Escape the chill of winter with this delicious and comforting smoky potato corn chowder. Simple and easy to whip up on any weeknight! Corn, potatoes, delicious herbs, all blended together perfectly to create this creamy chowder; you can't go wrong.

Ingredients You Need for Smoky Potato Corn Chowder [Vegan, Gluten-Free]

1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 cup yellow onion, diced
4 russet potatoes, cut into 1/2-inch cubes (a little more than 4 cups, leave the skin on)
1 red bell pepper, cored and diced
2 cups unsweetened nondairy milk
1 cup water
1 cup frozen corn
1/4 cup parsley, chopped
1 tablespoon nutritional yeast
1 teaspoon pure maple syrup
10 turns of black pepper

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How to Prepare Smoky Potato Corn Chowder [Vegan, Gluten-Free]

Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Heat a large pot over medium heat for about 2 minutes. Add the onions and cook for about 5 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the potatoes, red pepper and the spices that you set aside earlier and cook for two additional minutes, stirring occasionally.
Add the nondairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 - 20 minutes.
Remove 2 cups of the soup, place it in your blender and blend until creamy and smooth.
Return it to the stock pot, along with the frozen corn, parsley, nutritional yeast, maple syrup and black pepper and stir.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.