• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Soup

    Vegan Potato, Leek and Corn Chowder

    Published: Jan 20, 2021 · Modified: Apr 28, 2022 by Jacq · This post may contain affiliate links ·10 Comments

    Jump to Recipe Print Recipe

    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 days when you need fast flavourful food.

     Chowder served in white enamel bowl with blue rim and sliver spoon, pot of chowder behind with grey ladle and pot lid to side, blue and white tea towel background.

    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.

    Quick Origins Of Chowder Soup

    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. These biscuits were used to thickened up the chowder.

    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.

    Vegan Potato, Leek and Corn Chowder 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.

    How do I reheat leftover chowder?


    Pour leftovers into a non-stick pot and gently reheat until the chowder is simmering. Reheat for 2-3 minutes until piping hot. Don't fast boil and do stir frequently.

    Is vegan potato, leek and corn chowder a gluten-free recipe?


    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 vegan chowder?


    Anything!

    Although it does depend on how hungry you and your family 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/saltine 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 for crispy kale:

    * 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 add a few tablespoons of apple cider vinegar or balsamic and a 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 chowder and it can be stored in a jar for many months!

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


    A few ideas:

  • chopped chives or spring onions/green onions

  • chopped parsley or dill

  • homemade croutons

  • roast chickpeas

  • toasted sunflower seed

  • 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, vegan sour cream or vegan yogurt

    a scoop of vegan cream cheese

    Any substitute ideas for potato, leek and corn chowder?


    Some suggestions:

  • 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 all peas or corn.

  • Replace the nutritional yeast flakes with a tablespoon of white miso paste
  • stirred through the chowder

  • Sub out the nutritional yeast for a small handful of grated vegan cheese
  • or vegan soft cheese

    How To Prepare Vegan Potato, Leek and Corn Chowder:

    white potatoes chopped into cubes on a white chopping board.
    Prepare the veggies.
    Sautéing leeks, celery, and garlic in veggie broth in a large ceramic stock pot with wooden spoon.
    Sauté the leeks, celery, garlic, and mixed herbs in veggie stock.
    flour added to sautéed leeks in saucepan for the vegan potato, leek and corn chowder.
    Mix through the flour.
    cubed potatoes, sweetcorn, peas and tofu to sautéed veggies.
    Add potatoes, peas, corn and tofu.
    Veggie stock added to veggies in stock pot.
    Pour in veggie stock and bring to a simmer.

    Cook for 20-25 minutes.

    Add plant milk and nutritional yeast.

    Bring back to the boil.

    Remove from the heat.
    Potato chowder blended and plant cream drizzled over, ready to serve with grey ladle.
    Scoop out a few cups and blend.

    Pour the blended or mashed soup back into the chowder.
    chowder served in white bowl with blue rim and silver spoon, chopped chives scattered over.
    Serve with extra plant-based cream.

    More Tasty Vegan Family Meal Ideas:

    Slow Cooker Scottish Mince And Tatties (potatoes) (can also be prepared on the stove-top)

    Mexican Noodle Soup (with black beans and corn)

    Mongolian 'beef' And Broccoli

    One-Pot American Goulash

    Hungarian Goulash

    Spanish Chickpea Stew

    Chowder served in white enamel bowl with blue rim and sliver spoon, pot of chowder behind with grey ladle and pot lid to side, blue and white tea towel background.

    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.
    Featuring potatoes, leeks, sweetcorn, peas and tofu cooked within a creamy, flavourful, savoury sauce.
    Perfect for easy, quick, no-fuss family lunches, dinners or suppers.
    Course Dinner, Lunch, Soup
    Cuisine American, British
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Servings 6
    Calories 368
    Author Jacq

    Equipment

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

    Ingredients

    To sauté veggies:

    • 250 millilitres vegan stock or 1-2 tablespoons of oil or vegan butter

    For the chowder:

    • 530 grams potatoes cubed.
    • 430 grams leeks 3-4 small leeks, sliced.
    • 130 grams sweetcorn fresh, tinned or frozen.
    • 130 grams peas fresh, tinned or frozen.
    • 130 grams celery sliced. About 2 stalks.
    • 150 grams tofu chopped into bitesize pieces. Or replace with a 400g/15oz can butterbeans, drained.
    • 4 cloves garlic minced or fine chopped.
    • 1 tablespoon dried mixed herbs
    • 1 whole bay leaf
    • 2 teaspoon garlic powder
    • 2 tablespoon plain flour all-purpose flour or use gluten-free flour.
    • 375 millilitres plant-based milk
    • 4 tablespoon nutritional yeast flakes
    • 1 litre vegan stock

    Optional, add to each bowl before serving

    • 250 millilitres vegan cream Can use less cream that suggested. I use Elmlea plant single cream (UK, chilled section of supermarket) or Oatley oat cream (shelf aisle)
    Metric - US Customary

    Instructions

    • Bring 250ml of vegan stock to a simmer. (Or heat oil over a medium heat.)
      Add leeks, celery, fresh garlic, garlic powder, dried herbs, and a bay leaf.
      Place a lid on the saucepan and sauté for10 minutes, give it an occasional stir.
      (Or if using oil keep the lid off, stir frequently and cook for 5-8 minutes over a low heat)
    • Remove the lid and cook for a further 2 minutes.
      Add the flour and mix well to incorporate.
    • Tip in the cubed potatoes, tofu pieces, frozen sweetcorn and peas.
      Stir.
    • Pour in 1 litre (4 ¼ cups) 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 the heat, stir frequently.
    • Optional: Drizzle plant cream over each bowl and give it a little mix so that the chowder is nice and creamy.
      Scatter over any garnishes especially tasty is chopped chives.

    Notes

     
    1. Nutritional data is provided for guidance and is not to be used as an exact calculation as ingredients vary. 
    2. Nutrition data includes the vegan cream. If the cream is omitted calories are roughly 247 per bowl.
    3. Reduce the sodium content of your chowder by using a lower sodium vegan stock.
    4. Store leftovers in the fridge, within a covered container, for up to 3 days.
    5. Or freeze for up to 3 months.
    6. Reheat by gently bringing to the boil in a saucepan, and simmering over a low heat for 2-3 minutes until piping hot.
    7. 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.
    8. Garnish chowder with some chopped chives, dill or parsley. Toasted mixed seeds, homemade croutons, crispy baked chickpeas, are also tasty toppings.

    Nutrition

    Calories: 368kcal | Carbohydrates: 51g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 399mg | Potassium: 822mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1760IU | Vitamin C: 37mg | Calcium: 236mg | Iron: 5mg

    More Vegan Soup Recipes

    • Orcadian Oatmeal Soup [carrot, swede and leeks]
    • A bowl of vegan pea and 'ham' soup in green patterned bowl, with green handled spoons, white doily underneath, bread slices on green plate in background, small jug with cream and green and white striped table cloth.
      Slow Cooker Vegan Pea and 'Ham' Soup
    • two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.
      Slow Cooker Red Split Lentil Dal Soup
    • two bowls of yellow split pea soup on a yellow and white striped table cloth, cream jug to side, bread with slices on wooden board, black salt and pepper shakers, and a piece of vegan cheese.
      Slow Cooker Yellow Split Pea and Fennel Soup

    Reader Interactions

    Comments

    1. Jacqueline Meldrum

      July 22, 2021 at 11:25 pm

      5 stars
      I've never tried chowder before. It looks very rich and enticing

      Reply
      • Jacq

        July 23, 2021 at 9:12 am

        It is! If you've never had chowder before your in for a tasty treat. Enjoy 🙂

        Reply
    2. Beth

      July 22, 2021 at 9:51 pm

      5 stars
      This chowder was a hit here for dinner the other night! We loved how it turned out and very flavorful too! Will be making this again very soon!

      Reply
      • Jacq

        July 22, 2021 at 10:56 pm

        So glad to read that you all loved the chowder! Thanks for letting me know I appreciate it 🙂

        Reply
    3. Amy

      July 22, 2021 at 9:49 pm

      5 stars
      This is really tasty, love the idea of adding the tofu in there!

      Reply
      • Jacq

        July 23, 2021 at 9:13 am

        Thanks! The little tofu pieces add great texture and nutrition 🙂

        Reply
    4. Liz

      July 22, 2021 at 9:28 pm

      5 stars
      We have so much summer corn to use up so I've been trying to find new ways to use it! This chowder is a new favorite

      Reply
      • Jacq

        July 22, 2021 at 9:41 pm

        Great! This soup is perfect for using up extra corn. I love this chowder in the summer months too as the creaminess adds extra freshness especially when topped with yummy fresh herbs.

        Reply
    5. Lima Ekram

      July 22, 2021 at 9:20 pm

      5 stars
      What a delicious recipe - my family loved it. Will be making it again.

      Reply
      • Jacq

        July 22, 2021 at 9:32 pm

        Awesome! So glad your family enjoyed the chowder 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking