Potato Chowder
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.
Servings: 8
Calories: 69kcal
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
Serving: 8g | Calories: 69kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 496mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg