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 those busy days when you need fast flavourful comfort food.
Large non-stick soup pot, Dutch oven pot, or similar
Immersion stick blender or food processor, or potato masher optional
Ingredients
To sauté veggies:
240millilitresvegetable stock[or 1-2 tablespoons of oil or vegan butter]
For the chowder:
530gramspotatoes[diced]
430gramsleeks[3-4 small leeks or 2 larger, sliced.]
150gramssweetcorn[fresh, tinned or frozen.]
150gramspeas[fresh, tinned or frozen.]
130gramscelery[About 2 stalks, thin sliced]
4clovesgarlic[minced or fine chopped]
1tablespoondried mixed herbs
1bay leaf
2teaspoongarlic powder
150gramsfirm tofu[chopped into bitesize pieces, or replace with a 400g, 14oz can butterbeans or cannellini beans, drained.]
2tablespoonplain flour[all-purpose flour or use gluten-free flour]
1litrevegetable stock
375millilitresplant-based milk [or your usual milk]
4tablespoonnutritional yeast flakes
Optional, garnish:
180millilitresplant-based cream[use more or less as preferred, drizzle cream over each serving]
6tablespoonschives[or spring onions, sliced small]
Instructions
Bring the vegetable stock to a gentle boil or if using oil heat this over a medium heat.
240 millilitres vegetable stock
Add the leeks, celery, fresh garlic, dried herbs, and a bay leaf, place a lid on the saucepan and sauté for10 minutes, stirring frequently and checking the stock levels. Add a few extra tablespoons of stock if it looks like the veggies might stick to the pot.(If using oil instead of stock, keep the lid off, stir frequently, and cook for 5-8 minutes over a low-medium heat)
Over a high heat, bring to the boil. Lower the heat and simmer for 20-25 minutes, or until the potatoes and veggies are nice and soft.Stir occasionally to ensure the chowder doesn't stick to the bottom of your pot.
Next, stir the milk through the chowder.
375 millilitres plant-based milk
At this stage you can blend about 2-4 cups of the chowder and then mix the blended chowder back through the chowder in the pot, as this gives the chowder a creamier thicker texture. However don't blend until completely smooth, just a few pulses of the food processer is enough or a few whizzes with an immersion stick blender.Alternatively, give the soup a mash with a potato masher, although not too much so as to retain chunks of veggies and tofu.
***[If using a food processor or stand blender do check that it is suitable for blending hot soup as some are not. Do consult your appliance guidebook for advice and wait for the soup to cool if necessary]***
Next, stir through the nutritional yeast flakes and season with salt and pepper to taste.
4 tablespoon nutritional yeast flakes
If your chowder has cooled just bring back it back to a boil, stir frequently, and then remove from the heat.
Optional: Drizzle plant-based cream over each bowl of chowder and give it a little mix so that the chowder is nice and creamy, and sprinkle over the chives.
Nutritional data is provided for guidance and is not an exact calculation as ingredients vary.
Nutrition data includes the plant-based cream and chives, if the cream is omitted calories are roughly 261 per bowl.
Store leftovers in the fridge, within a covered container, for up to 3 days.
Or freeze for 2-3 months.
Reheat by gently bringing to the boil and heat through for a minute or so, stirring, until piping hot.
For gluten-free chowder use a gluten-free vegetable stock and a gluten-free plain flour.
The nutritional yeast flakes can be replaced with 1-2 tablespoons of white miso paste although ensure this is stirred properly throughout the chowder. Perhaps remove a small portion of chowder and mix the miso paste through before returning it to the chowder as small clumps of unmixed miso can be very strong tasting!