Corn, Mushroom, and Potato Chowder (Vegan)

READY IN: 25mins
Recipe by Prose

Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

Top Review by Annacia

This is quite tasty. I made it as directed with the exception of the milk which I skipped as I prefer broth soups to the "creamy" ones. I think that the addition of some more herbs wouldn't be amiss. I'll try some thyme and marjoram next time. The light heat was a great touch. :D

Ingredients Nutrition


  1. Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
  2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
  3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
  4. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
  5. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
  6. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

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