Potato Chowder

5 from 9 votes

This thick and creamy vegan potato chowder is a one-pot meal in under 30 minutes. So, grab a pot and a few simple ingredients for a delicious vegan potato chowder recipe.

Prep Time10 mins

Cook Time20 mins

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 69kcal

Author: Kathy Carmichael

Ingredients

4 cloves garlic, minced
1 cup white onion, diced
½ cup celery, diced
½ cup carrots, diced
2 large Idaho baking potatoes, peeled and diced or 4 cups diced potatoes
1 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon salt
1 teaspoon fresh ground pepper
4 cups vegetable broth
2 cups oat milk or ay unsweetened, unflavored plant milk
¼ cup oat flour or flour of choice
½ cup nutritional yeast

Garnishes (optional)

Crushed red pepper flakes
Parsley

Instructions

In a large stock pot of Dutch Oven, saute the minced garlic, diced onions, carrots, and celery until the onions are translucent.
Add a small amount of vegetable broth or water if the vegetables to prevent sticking.
Add the peeled, diced potatoes, cumin, turmeric, salt, and pepper.
Add 4 cups of vegetable broth, which will cover the diced vegetables.
Turn the heat up and bring to a boil.
Reduce the heat to simmer, and cook uncovered for 20 minutes.
In the meantime, combine the plant milk, flour, and nutritional yeast.
Blend until smooth.
Pour the milk mixture into the hot soup pot.
Stir; the potato chowder will thicken immediately.
Garnish with a sprinkle of crushed red pepper flakes and a pinch of parsley.

Notes

Although I peeled my potatoes, I leave the skins on for added nutritional value and texture.

Use a vegetable chopper to expedite chopping and to cut the vegetables the same size for even cooking.

I used the small vegetable chopping blade for the carrots and celery and the large blade for the potatoes.

Suppose you don't have vegetable broth; substitute water and a vegetable bouillon cube. Or try Yondu, which is an excellent substitute for vegetable broth.

For a gluten-free option, choose gluten-free flour such as chickpea flour or oat flour.

Properly stored, cooked potato chowder will last for 3 to 4 days in the refrigerator. To further extend cooked potato chowder's shelf life, freeze it in covered airtight containers or heavy-duty freezer bags.

I love Souper Cubes for freezing soups and stews.

Vegan potato chowder is great as an entree or served with an Italian chopped salad, Israeli salad, or vegan Nicoise salad.

Or, serve a cup of potato chowder with your favorite vegan Po Boy sandwich, veg wrap, or my favorite chickpea egg salad.

Nutrition