This Vegan Corn Chowder Recipe is so easy to make in your slow cooker with staples that you have on hand. It’s perfect for those chilly fall nights. So, get out your slow cooker and put on your favorite sweater and let’s get started!
What You Need
- Corn: The main ingredient that adds sweetness and texture to the chowder.
- Red potatoes: These little gems help create a creamy base while adding heartiness. You can use any diced potatoes you have on hand.
- Bell peppers: You can use fresh or frozen. Either works great. Tricolor or red bell peppers add a pop of color, too.
- Garlic: Because it always makes soups better and helps layer the flavors.
- Thyme: You can use fresh from your garden or dried.
- Vegetable bouillon cubes: Helps to deepen the flavor and it’s easier to store than broth.
- Non-dairy milk: For that creamy finish.
- Optional vegan yogurt or sour cream: To add extra richness and tanginess.
- Nutritional yeast: Gives the soup a cheesy flavor without the dairy.
- Basil: You can use fresh or dried for garnish and added flavor.
The corn adds sweetness, while the red potatoes help create a thicker soup by melting into the broth. The frozen corn with tricolor or red bell peppers makes the colors vibrant and fun.
Thyme and garlic powder bring depth of flavor, and nutritional yeast gives it that cheesy, comforting taste while still being vegan. Finally, using non-dairy milk and vegan yogurt or cashew cream helps achieve that creamy texture we all love!
How to Make Slow Cooker Vegan Corn Chowder
First things first, let’s chop those red potatoes into quarters. Don’t worry about making them perfect, just aim for bite-sized pieces. I like to keep the skins on for extra nutrients but feel free to peel them if you prefer.
Next, grab about four cups of corn. You can cut it straight off the cob if you have fresh corn. For convenience, I’m using frozen corn today, and let me tell you, it’s just as tasty!
Now, let’s add in those colorful frozen tricolor peppers. They not only add a festive look but also enhance the flavor profile. Just bang them a bit to loosen things up before tossing them in!
Time to throw in our vegetable bouillon cubes and minced garlic. If you love garlic (who doesn’t?), feel free to add more. Then, pour in the water.
Now, let’s add our fresh thyme. If you don’t have fresh, about a teaspoon of dried thyme will do the trick. Give everything a good stir and set your slow cooker to a high setting if you want it ready sooner.
After a few hours, your kitchen will smell incredible! It’s time to check on our chowder. At this point, we want to add some non-dairy milk and a dollop of yogurt or vegan sour cream to make it extra creamy.
Blend a portion of the chowder for a thicker consistency, or just mash some potatoes against the side of the pot if you prefer. You can also use an immersion blender if you want a creamier texture like I did. Just make sure to leave enough whole veggies for color and texture.
Finally, taste and adjust the seasoning as needed. I usually add a bit more thyme and some nutritional yeast for that cheesy flavor. Don’t forget to finish it off with fresh basil for a lovely garnish!
FAQs
Can I use different types of potatoes?
Absolutely! While I love using red potatoes for their creamy texture, you can also use Yukon gold potatoes, russet potatoes, or even sweet potatoes for a different flavor profile.
What can I substitute for potatoes?
If you’re looking for a lower-carb option, try using cauliflower or turnips instead of potatoes. They’ll still give you that comforting texture!
How long does this chowder last in the fridge?
This chowder can be stored in the fridge for up to five days. Just make sure to store it in an airtight container.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add a wonderful sweetness to the chowder. Just remember to include the cobs in the slow cooker for extra flavor!
Is there a way to make this chowder spicier?
If you want to kick up the heat, you can add some diced jalapeños or a dash of cayenne pepper. You could also consider adding in a can of green chilies.
Can I freeze this chowder?
Yes, you can freeze the chowder, but keep in mind that potatoes may become a bit mealy when thawed. To avoid this, you can freeze the corn chowder base without the potatoes and add them fresh when you reheat.
More Slow Cooker Recipes
If you’re loving this chowder, check out more of my delicious slow cooker recipes:
Slow Cooker Vegan Corn Chowder Recipe: Dairy-Free | WFPB
Equipment
Ingredients
- 4 cups corn fresh or frozen
- 4 cups red potatoes quartered
- 1 cup bell peppers fresh or frozen
- 4 garlic cloves minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2-3 salt-free vegetable bouillon cubes
- 4 cups water
- 1 cup non-dairy milk
- 1 cup yogurt or vegan sour cream
- 1/4 cup nutritional yeast
- Fresh basil for garnish
Instructions
- Prepare the red potatoes by cutting them into quarters and place them at the bottom of your slow cooker.
- Add corn, frozen tricolor peppers, garlic, thyme, and bouillon cubes.
- Pour in the water and stir everything together.
- Set your slow cooker to high and cook for 4 hours or low for 8 hours.
Before Serving
- After cooking, blend a portion of the chowder or mash some potatoes to thicken it up.
- Stir in the non-dairy milk and yogurt, and mix well.
- Adjust seasoning, adding more thyme or nutritional yeast if desired.
- Serve hot, garnished with fresh basil.
Michelle Salvador says
Hey Kathy! Thank you so much for the recipe! Absolutely love you and Cheryl! Can I replace the red potatoes for any other potatoes – i only have golden potatoes right now and want to make it today! Thank you so much! Michelle Salvador
Kathy Hester says
You can use any potato.
Felecia Crull says
Kathy can I use 4 cups of salt free vegetable broth instead of the 2-3 bouillon cubes and 4 cups of water?
Kathy Hester says
You sure can! I have a salt free bouiilon recipe too if you ever want to try it.
Breanna says
This recipe was so good! I made it with half the milk and yogurt substitute because it was all I had on hand, but it still came out so yummy. I’m wfpb eating but my spouse eats “normally” and didn’t even notice the difference.
Barbie says
I wish your recipes had a 1/2 multiplier for those of us singles who use a small slow cooker. Even though I make notes on the recipes I print, I always screw up by putting the whole amount of something in. And it’s usually whatever will screw up the flavor profile completely. (I think I have a hidden Murphy in my pantry😊)
Angela Fischetti says
Thank you, Kathy.
I am incredibly excited to include this recipe in the December edition of my newsletter! I am meeting with my web developer and hopefully by late tomorrow night, the 5th, or early on the 6th, it will be published.
It looks incredibly delicious!
Thanks, again!
Angela Fischetti