Vegan Potato, Leek and Corn Chowder

This vegan potato, leek and corn chowder recipe is a tasty, creamy, savoury bowl of plant-powdered goodness. Its so easy to prepare and you can have a pot ready in just under an hour which is perfect for busy people, families, and everyone looking for fast flavourful food.

What is the difference between a chowder and a soup?

Chowder is a type of soup but is much thicker and creamier in texture. Whereas a soup has a thinner broth. Although it can be confusing as soups can be prepared as cream of whatever ingredient is being emphasised, which involves enriching the stock with cream or milk. However, a chowder is in general thicker and chunkier.

Chowder usually consists of a mix of vegetables, fish/seafood or meat that is cooked in a creamy, thick stock. Chowder has traditionally been thickened with crackers or further back in history with hardtack/sea biscuits.

It is believed that chowder originated in England and France hundreds of years ago, when immigrants to America brought their recipes along for the journey to the New World.

Chowder quickly became a ship staple during the 17th-19th centuries and was enjoyed with hardtack biscuits. This type of hard baked wheat biscuit has a long-shelf life and needs to be softened up to be edible! Dunking in chowder was the perfect partnership for hungry sailors.

Recipe FAQs and Notes:

How do I store leftover chowder?

Leftovers can be stored in a covered container in the fridge for up to 3 days. Or frozen in a freezer safe container for 3-4 months.

Is this recipe gluten-free?

Yes. It is easy to make this recipe for chowder gluten-free. Simply use gluten-free flour to thicken the soup and ensure that your vegan stock is also gluten-free. I usually use gluten-free flour to thicken chowder and all my vegan stock is always gluten-free as well, so it works!

What can I serve with chowder?

Anything although it depends on how hungry you are! A few suggestions:

• sandwiches such as this tasty vegan tofu mayonnaise sandwich
• tortilla/burrito wrap. An idea is this vegan coronation chickpeas and kidney beans wrap
• wedge of crusty bread
• slice of Irish soda bread
• quick dinner rolls
• garlic bread
• cornbread or muffins
• American biscuits
• British scones
• vegan grilled cheese toastie sandwich
• crackers
• vegan Scottish oatcakes
• carrot hot-dogs
• slices of vegan pizza
• homemade wedges/chips/fries
• veggie burger
• large mixed salad
• baked crispy kale. For an oven-based method: Wash and dry the kale. Remove any extra tough stalks. Once dry lay the kale out on a baking sheet and bake at about 180 Fan/200 Celsius/Gas 6/Fahrenheit 400 for around 10-25 minutes until crisp. You will likely need to turn the kale half way and check it carefully as it can burn really easily. Although my daughter seems to like the charred bits. Any seasonings can be mixed through through the kale before baking such as paprika, garlic powder, onion powder, mixed herbs, Cajun/fajita/barbecue/potato dry seasonings, etc. For a salt and vinegar batch of kale try a few tablespoons of apple cider vinegar and sprinkling of sea salt.
• For a fun, historical recipe why not prepare some hardtack which is an 18th Century, ship-biscuit. Hardtack is an authentic accompaniment for your chowder.

Do you have any interesting ideas on what I could use as a garnish?

• chopped chives or spring onions/green onions
• chopped parsley or dill
• homemade croutons
• roast chickpeas
• toasted sunflower seeds
• toasted flaked almonds
• fine diced roasted veggies such as courgettes/zucchini, eggplant/aubergine, bell pepper, shallots, garlic, onions
• shredded roasted Brussel sprouts
• shredded vegan cheese
• sprinkle of nutritional yeast flakes
• cracked black pepper
• red pepper flakes/chilli flakes
• lemon zest
• pieces of shredded seaweed
• vegan cream or vegan yogurt
• a scoop of vegan cream cheese

Can I replace any of the ingredients?

Yes! Some ideas:

• Switch out the tofu for a creamy white bean such as cannellini, haricot, or butter beans.
• Replace the tofu with chopped mushrooms.
• Use sweet potato instead of white potato however this will make the chowder sweeter and more colourful!
• Replace all or part of the white potato with cubed celeriac and/or parsnips
• Sub out the peas and corn for cooked barley, rice or green lentils.
• Instead of using peas and corn together, simply use double of peas or corn.
• Replace the nutritional yeast flakes with a tbsp of white miso paste, mix it well through the chowder.
• Sub out the nutritional yeast for a small handful of grated vegan cheese.

How To Prepare Vegan Potato, Leek and Corn Chowder:

Vegan Creamy Potato, Leek and Corn Chowder

Print Recipe

This creamy bowl of plant-based chowder is prepared in one pot and can be ready to enjoy in just 45 minutes.

This chowder features potatoes, leeks, sweetcorn, peas and tofu pieces cooked together in a creamy, flavourful, savoury stock.

Perfect for easy, quick, no-fuss family lunches, dinners or suppers.

Course Dinner, Lunch, Main Course, Soup, Supper

Cuisine British

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 6

Calories 436

Author Jacq

Equipment

• Large non-stick soup pan
• Stick blender/food processor, potato masher optional

Ingredients

To sauté veggies:

• 250 ml vegan stock

For the chowder:

• 530 g potatoes cubed.
• 430 g leeks 3-4 small leeks, sliced.
• 130 g sweetcorn fresh, tinned or frozen.
• 130 g peas fresh, tinned or frozen.
• 130 g celery sliced. About 2 stalks.
• 150 g tofu chopped into small pieces. Or replace with a 400g/14oz can butterbeans, drained.
• 4 cloves garlic minced or fine chopped.
• 1 tbsp dried mixed herbs
• 1 bay leaf
• 2 tsp garlic powder
• 2 tbsp plain flour all-purpose flour or use gluten-free flour.
• 375 ml plant-based milk
• 4 tbsp nutritional yeast flakes
• 1000 ml vegan stock
• 250 ml vegan single cream I use Elmlea plant single cream (UK, chilled section of supermarket)

Metric – US Customary

Instructions

• Bring 250ml of vegan stock to a simmer.

  Add leeks, celery, fresh garlic, garlic powder, dried herbs, and a bay leaf.

  Place a lid on the saucepan and sauté for10 minutes.

  Stir occasionally.
• Remove the lid and sauté for 2-3 minutes.

  Add the flour and mix well to incorporate.
• Tip in the cubed potatoes, tofu pieces, frozen sweetcorn and peas.

  Mix.
• Pour in 1 litre of veggie stock and mix well.
• Bring to the boil.

  Lower the heat and simmer for 20-25 minutes, until the potatoes are soft.

  Stir occasionally to ensure chowder doesn't stick to the bottom of your pan.
• Add 375ml of plant-based milk and bring back to the boil.

  Remove from the heat.
• At this stage you can blend about 2-4 cups of the chowder and then pour back into your soup, to give a thicker texture. However don't blend until completely smooth, just a few pulses of the food processer is enough.

  Or give the soup a mash with a potato masher although not too much so as to retain chunks of veggies and tofu.
• Add nutritional yeast and give it all a good stir.

  Check the seasoning and add salt and pepper to taste.

  If your chowder has cooled just bring back to a boil and then remove from heat, stir frequently in case the milk burns to the bottom of the pot.
• Drizzle plant cream over each bowl and give it a little mix so that the chowder is nice and creamy.

  Scatter over any garnishes.

Notes

 

1. Nutritional data is provided for guidance and is not to be used as an exact calculation as ingredients vary. Data is analysed using computerized nutrition apps.
2. Reduce the sodium content of your chowder by using a lower sodium vegan stock.
3. Store leftovers in the fridge, within a covered container, for up to 3 days.
4. Or freeze for up to 3 months.
5. Reheat by gently bringing to the boil in a saucepan, and simmering over a low heat for 2-3 minutes until piping hot.
6. To make your chowder a more substantial meal serve with sandwiches, wraps, crusty bread, oatcakes, side salad, veggie burger on a bun, homemade fries, wedges, chips.
7. Garnish chowder with some chopped chives, dill or parsley. Toasted mixed seeds, homemade croutons, crispy baked chickpeas, are also tasty toppings.

Nutrition

Calories: 436kcal | Carbohydrates: 77g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 1111mg | Potassium: 817mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2117IU | Vitamin C: 42mg | Calcium: 221mg | Iron: 6mg