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Vegan Corn Chowder
This easy vegan corn chowder is a light and delicious soup that you can make with just a handful of ingredients in 20 minutes or less!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
285
kcal
Author:
Kate
Ingredients
3
cups
potatoes
diced and scrubbed (peeled if you prefer)
2
cups
corn
fresh or frozen
1
cup
onion
diced
1
cup
lima beans
frozen
4
cups
water
2
teaspoon
onion powder
2
teaspoon
garlic powder
2
teaspoon
nutritional yeast flakes
1 ½
teaspoon
salt
½
teaspoon
seasoned salt
1
teaspoon
dried dill weed
After finished cooking:
½
cup
vegan mayo
dash
cayenne pepper
US Customary
-
Metric
Instructions
Start by scrubbing your potatoes. (There's no need to peel them if you don't mind the skins!) Dice potatoes into approximately ½ inch chunks.
Add veggies, seasonings, and water to stock pot.
Bring to a boil without lid, once boiling add lid and reduce heat to low, simmering veggies for approx. 10 minutes or until potatoes are soft.
After turning heat off, stir in vegan mayo, and add a dash of cayenne pepper. Taste test for saltiness. Serve as is or with a garnish of fresh dill!
Notes
What kind of vegan Mayonnaise should I use?
You can make your own
vegan mayo
(that's my recipe and it's really good!) or you can use store-bought, such as
Chosen Vegan Mayo
.
Can I make this Vegan Corn Chowder without oil?
Make this vegan corn chowder without oil by substituting the mayo with canned coconut milk or vegan sour cream.
Nutrition
Serving:
1.5
cup
|
Calories:
285
kcal
|
Carbohydrates:
35
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
904
mg
|
Potassium:
777
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
145
IU
|
Vitamin C:
16.9
mg
|
Calcium:
54
mg
|
Iron:
4.6
mg