Potato and Corn Chowder Vegan

Total Time
Prep 20 mins
Cook 20 mins


Ingredients Nutrition


  1. Heat olive oil over med heat in 2 qt saucepan. Add bay leaves, onion,.
  2. and celery sauté 2-3 minute Add garlic and cook another 1-2 minute.
  3. Whisk yeast into the vegetable stock. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
  4. Lower heat to med-low and simmer slowly covered 20 min or until potatoes are cooked.
  5. Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
  6. Return soup to a boil and add arrowroot/cornstarch (only if you want.
  7. to thicken the soup).
  8. Garnish with vegetarian bacon bits or vegan cheese. I add green onions for topping as well.
  9. Serve hot.
Most Helpful

This soup was delicious! Even my husband ate it and loved it! Great vegan recipe.

caribeary1 September 28, 2010