Creamy Vegan Potato Corn Soup
Servings:6 servings
This creamy potato corn soup sits right between soup and chowder. It’s vegan, lighter than a traditional chowder, and still delivers that comforting, creamy vibe thanks to sweet corn, tender potatoes, and a non-dairy base with subtle smoky flavors.
Ingredients
- 2 tablespoons oil - see Notes for oil-free
- 1 large yellow onion - chopped
- 2 medium carrots - peeled and cut into coins
- 3 ribs of celery - chopped
- 4 cloves garlic - minced
- 1½ teaspoons dried chipotle flakes
- 1½ teaspoons shiitake mushroom powder - optional
- ¾ teaspoon dried thyme
- ½ teaspoon smoked paprika - optional
- ¼ teaspoon black pepper
- 5 tablespoons all purpose flour - or a gluten-free blend
- 20 ounces gold potatoes - cut into 1-inch pieces
- 1 teaspoon fine sea salt
- 4½ cups water
- 3½ cups corn kernels - frozen or fresh
- ½ teaspoon smoked sea salt - or more sea salt to taste
- 1 (15 oz) can pinto beans - rinsed and drained; optional
- 1 cup plain unsweetened non-dairy milk - see Notes for suggestions
Instructions
- In a large pot over medium heat, heat the oil then add the onion, celery, and carrots. Stirring occasionally, cook for 5 minutes or until the onion is translucent.
- Next, add the garlic, chipotle flakes, mushroom powder, paprika, thyme, and black pepper. Stir and cook for 1 minute.
- Sprinkle the flour into the pot, and stir well. Add the potatoes, and stir again to coat with the flour and seasonings.
- While stirring, slowly add 1 cup of the water to the pot, followed by the remaining 3½ cups of water and a teaspoon of sea salt. Cover and increase the heat to bring to a boil. Once boiling, cover, reduce heat to low to maintain a simmer, and cook for 12–15 minutes or until the potatoes are just fork tender.
- Next, add the corn, pinto beans, and smoked salt. Cook for another 2–3 minutes or until the corn is hot and potatoes are fully tender.
- With a slotted spoon or measuring cup, scoop up approximately 1½ cups of mostly potatoes, some corn, and as little veggies and beans as possible. Add the non-dairy milk to the blender. Starting on low, carefully increase to high speed and blend until smooth.
- Pour the blended portion back into the pot and stir to combine. Taste for seasoning, and adjust as desired. Serve hot.
Notes
SUBS & OPTIONS
Oil-free: Use water or broth to saute the veggies.
Seasonings: If the smoky vibe isn't your thing, replace the chipotle, paprika, and mushroom powder with dried herbs like basil, additional thyme, and rosemary or dill.
Non-dairy milk: Lighter options like oat, soy, and cashew milk are great. If you want more richness, unsweetened non-dairy creamer (something like NutPods original), or a thick homemade cashew cream are a good options. I've also made the soup with canned lite coconut milk and we really enjoyed it.
Adjust the consistency: For a thicker, chowder-style soup, simmer uncovered for a few extra minutes, and/or use an extra creamy non-dairy milk or creamer.
For a thinner soup, reduce the flour to ¼ cup and skip the blending step. STORE Let the soup cool completely then transfer to an airtight container. Refrigerate for up to 5 days, or freeze for up to 2 months.
For a thinner soup, reduce the flour to ¼ cup and skip the blending step. STORE Let the soup cool completely then transfer to an airtight container. Refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 305kcal | Carbohydrates: 57g | Protein: 10g | Fat: 6g | Cholesterol: 0mg | Fiber: 8g
