How can I make this corn and potato chowder extra creamy?

For an extra creamy texture, scoop about 1 cup of the cooked potato corn mixture into a blender, liquefy it, and then stir it back into the pot.

What gives this chowder a cheesy flavor without dairy?

Nutritional yeast, added with the corn and almond milk, provides a slightly cheesy flavor to the chowder.

What type of potatoes are best for this chowder?

The recipe specifically calls for 2 medium russet potatoes, peeled and cut into small cubes.

What are the recommended toppings for this chowder?

This chowder is best served topped with some fresh green scallions and oyster crackers or a slice of bread.

How long does it take to cook this chowder?

The total cook time for this corn and potato chowder is approximately 20 minutes, including simmering the potatoes and warming the final mixture.

5 years ago

The Best Corn and Potato Chowder
[Vegan, Gluten-Free]

Name: The Best Corn and Potato Chowder [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 6
Ingredients: 2 medium russet potatoes; 2-3 scallions; 1 can of creamed corn; 1 can of regular corn; 1 cup of unsweetened almond milk; 1 teaspoon black pepper; 2 tablespoons nutritional yeast (optional); Oyster crackers for topping (optional); Salt to taste

SO By: Sarah Ottino

Author Bio

As a full-time traveler, I started posting recipes online mainly as a personal resource. Now... Read More

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A bowl of creamy vegan corn and potato chowder, garnished with fresh green scallions and a side of oyster crackers.

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Corn

The Best Corn and Potato Chowder

Dairy Free

Vegan

This vegan corn and potato chowder is great to cook on cold winter nights. It whips up in under an hour and has minimal prep involved. It stores and reheats very well, making this an easy option for meal-prepping. Warm-up with a bowl of this creamy vegan chowder this fall... Read More

Ingredients You Need for The Best Corn and Potato Chowder [Vegan, Gluten-Free]

2 medium russet potatoes
2-3 scallions
1 can of creamed corn
1 can of regular corn
1 cup of unsweetened almond milk
1 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
Oyster crackers for topping (optional)
Salt to taste

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How to Prepare The Best Corn and Potato Chowder [Vegan, Gluten-Free]

Peel your potatoes and cut them into small cubes.
Head a large pot over medium heat. Add the potatoes, along with 1/2 cup of water, cook over medium heat for 5 minutes.
Use the white parts of your scallions (without the roots), slice them and add them to the pot with potatoes. ○ Slice a little bit of the green part as well and set those aside for topping at the end, or you can add some to the pot for extra onion flavor.
Cover and simmer for another 4-5 minutes, stirring occasionally, until the potatoes begin to soften.
Once the potatoes are a bit soft, add both cans of corn, almond milk, pepper, and nutritional yeast (if you want to give it a slightly cheesy flavor).
Stir gently to combine, and turn the heat down low.
Simmer for 5 minutes or until warmed, stirring occasionally.
Now here comes the optional part. You can either enjoy it now, or choose to blend a little it to make it extra creamy.
Blending is recommended (unless you're feeling lazy).
If blending, scoop about 1 cup of the potato corn mixture into a blender. Blend until liquefied, then pour back into the pot and stir gently to combine evenly.
Serve and top with some green scallions and oyster crackers or bread.