Description
This Creamy Vegan Vegetable Chowder is a hearty, nourishing, and comforting plant-based dish that delivers rich, creamy texture without any dairy. Packed with fresh vegetables and wholesome ingredients, it’s perfect for cozy meals, offering vibrant flavors and velvety warmth while being simple to prepare and fully customizable.
Ingredients
Units
Scale
Vegetables
- 3 medium starchy potatoes (Russet or Yukon Gold), washed, peeled, and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
Liquids & Broth
- 4 cups vegetable broth (gluten-free if required)
- 1 1/2 cups unsweetened plant-based milk (such as oat or almond milk; coconut milk optional)
Seasonings & Oils
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves or 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Vegetables: Wash, peel, and dice potatoes, carrots, celery, and onion into uniform pieces to ensure even cooking. Mince the garlic finely for optimal aroma and flavor.
- Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Add diced onion and celery and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for about one minute until fragrant.
- Add the Potatoes, Carrots, and Broth: Add the diced potatoes and carrots to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes until the vegetables are tender.
- Blend to Creaminess: Using an immersion blender, partially blend the chowder in the pot to keep some chunky texture, or transfer half of it to a blender and puree before returning it to the pot for a balanced consistency.
- Add Plant-Based Milk and Corn: Pour in the unsweetened plant-based milk and stir in the frozen corn. Simmer for another 5 minutes to combine flavors and heat everything through.
- Season and Finish: Sprinkle in salt, pepper, and fresh herbs such as thyme or parsley. Stir well, taste, and adjust seasoning as desired before serving.
Notes
- Use starchy potatoes like Russets or Yukon Golds for natural creaminess.
- Do not over-blend to keep some texture and a rustic feel.
- Choose unsweetened plant milks to avoid added sweetness.
- Add fresh herbs at the end of cooking to preserve their bright flavor.
- Adjust thickness with additional vegetable broth if chowder is too thick.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg