Creamy Potato Chowder

Creamy Potato Chowder

Creamy Potato Chowder is a wonderful, creamy, and hearty, dairy-free recipe. If you are a fan of vegetable chowder, you will fall in love with this Creamy Potato Chowder for sure. It takes only one pot and a few simple ingredients you have in your kitchen.  This rich and creamy soup will keep you warm any time of the year!

So what’s in this wonderful Creamy Potato Chowder?

  • Potatoes
  • Vegetable broth
  • Water
  • Coconut Milk
  • Almond Milk
  • vegetables
  • Seasonings
  • Nutritional Yeast
  • Golden Flax meal

The ingredients make the dish

Creamy potato chowder is so creamy, rich, and comforting!  The soup is loaded with whole food ingredients like potatoes, onion, sweet corn, peppers, carrots (white or orange), celery, and asparagus.

Using white carrots helps keep the soup color more neutral but you can use either. White carrots are harder to find by themselves but you can always find them in a bag of rainbow color carrots. I also use golden flax meal because the taste is mild and light in color. Most chefs prefer the golden flax meal.

How to make this plant-based Creamy Potato Chowder

cleaning and chopping the potatoes

Start by washing, peeling, and cutting the potatoes in medium-large chunks, dice the onion, and set aside. Then in a large pot, add the water, broth, potatoes, onion, and all of the spices and bring to a boil. Once it is boiling, reduce the heat to medium and stir occasionally, cooking for 15-20 minutes until the potatoes are just slightly tender. You want to be careful not to overcook the potatoes otherwise they will become so soft it becomes mushy.

Next add your corn, carrots, celery, and pepper along with 1 cup of coconut milk and blend in. Reduce the heat again to a simmer, adding the remaining 1/2 cup of coconut milk, 1/2 cup of almond milk, and continue cooking for approximately 10 minutes.

Cooking the Creamy Potato Chowder

Just before the potatoes are done, whisk together in a bowl the arrowroot and the rest of the almond milk. Whisk briskly until it becomes a little foamy. Then add this to your pot and blend in along with the asparagus. Continue cooking for another 8 minutes, stirring frequently. This is what helps to thicken the soup so it is very important to keep stirring.

You can substitute the canned coconut milk for regular coconut or other plant-based milk. Coconut will have the best flavor though. Mexican Oregano is preferred because the taste and aroma are incredible compared to regular oregano. I purchased mine from my local bulk food. Check if you have one in your area or it can be ordered online.

Your Creamy Potato Chowder is now ready to be garnished with a few green onions on top. Enjoy 🙂

Creamy Potato Chowder

Creamy Potato Chowder

Yield: 6
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes

This plant-based Creamy Potato Corn Chowder is a creamy, hearty, dairy-free recipe.  You cook it in just only one pot and a few simple ingredients you have in your kitchen.  This rich and creamy soup will keep you warm all year!

Ingredients

  • 4-6 large potatoes, 1/2” chunks
  • 1 onion, diced
  • 3/4 Cup vegetable broth
  • 3 1/2 Cups water
  • 1 1/2 Cups canned Coconut milk
  • 1 Cup Almond milk
  • 1 medium carrot, diced small
  • 1 1/2 stalk celery, diced
  • 1 Cup frozen corn
  • 1 medium red bell or green pepper, diced small
  • 1 Tbsp. nutritional yeast
  • 1 Tsp. golden flax meal
  • 1/2 Tsp. basil
  • 1/2 - 3/4 Tsp. Himalayan sea salt
  • 1/2 Tsp. pepper
  • 1/2 Tbsp. Mexican oregano
  • 4 Tbsp. arrowroot
  • 1/2 Cup Asparagus, diced (optional)
  • adding at the end.
  • 1 green onion, cut into small rings (for garnish)

Instructions

  1. Wash, peel, and cut potatoes into chunks, dice the onion, and set aside.
  2. In a large pot, add the water, broth, potatoes, onion, and all of the spices, bringing it to a boil.
  3. Once it has started to boil, reduce the heat to medium and stir occasionally, cooking for 15-20 minutes until the potatoes are just slightly tender. Do not overcook the potatoes or they may become mushy.
  4. Add the corn, carrots, celery, peppers, and 1 Cup of coconut milk, blending in. Reduce the heat to simmer, add the remaining 1/2 cup of coconut milk, 1/2 cup of almond milk, and continue to cook for approximately 8-10 minutes.
  5. Just before the potatoes are done, whisk together in a bowl the arrowroot and the rest of the almond milk (1/2 cup). Whisk briskly until it becomes foamy.
  6. Add to your pot and blend in along with the asparagus. Continue cooking for another 8 minutes, stirring frequently. This will thicken the soup so it is important to stir.
  7. Serve and garnish with a few green onions on top.

Notes

You can substitute the canned coconut milk for regular coconut or other plant-based milk. Coconut will have the best flavor for this recipe. 

Mexican Oregano can be purchased at your local bulk food store or can be ordered online through Amazon.  Its aroma and flavor are incredible compared to regular oregano. 

You can also freeze any leftovers.  You want to use the golden flax mean rather than the brown as the flavor is very mild and perfect for the soup.  Golden flax meal can be found in stores or online.



Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

We’d love to hear from you!

If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.  Also, if you snap a photo be sure to share it with us!  I’d love to see your creations!  You can find us on Facebook or Instagram. Be sure to hashtag #aplantbasedrevolution so I can see your wonderful creation.

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe