Potato Corn Chowder – Vegan Recipe

You should probably know by now that I am hopelessly in love with food. Is that a bad thing? I don’t know and I certainly don’t care. I love breakfast, lunch, dinner, snacks, and dessert all with a open mind and open mind. (Okay, open minded as in anything vegan related. ) I’m sure you get the point by now: food is my forever.

Lately, I have been focusing on eating more whole foods instead of processed vegan meats and cheeses. Not only does it make me feel great, but I’m fuller longer and I always have super amounts of energy. Plus, I love cooking anyway.

A few days ago, we had amazing chilly weather that 100% called for soup on the menu. My mother had just posted a soup recipe for Corn Coconut Chowder, which you can take a look at here, and so I decided to use part of her recipe with another and do my own thing.

This soup was really easy to put together and only took about 30 minutes to cook. So I’m going to jump right into the recipe!


  • 6 small white potatoes (peeled and cut into cubes)
  • 2 big carrots ( you can use regular or white)
  • 1 c Coconut Milk (I used canned because it’s creamier)
  • 1 bay leaf
  • 1 16 oz. (15.25 oz) can of corn (you can also use fresh or frozen in the equivalent amount.)
  • 4 cups Vegetable Broth
  • 3 tbsp. Flour
  • 1 medium onion (diced)
  • 1 tsp Dried Parsley
  • 3 garlic cloves (minced.) or 1 and 1/4 teaspoons of garlic powder
  • Salt and Pepper to taste


  1. First you are going to need to peel and chop the potatoes and carrots.
  2. Add everything except the corn, flour, and coconut milk to a large soup pot. Cover and bring to a low boil. Boil until the carrots and potatoes have softened (or about 15 minutes.)
  3. Remove the bay leaf and blend. (I poured everything into a blender but you can also use an immersion blender.) 
  4. Whisk the flour ( 3 tbsp.)  with 1/4 cup of Coconut Milk. Add mix to the soup along with the remaining coconut milk (3/4 c).
  5. Add corn to the soup.
  6. Simmer for another 5 minutes then serve yourself a bowl!
  7. Top with some black pepper and some chives/extra corn.


Going into April, I am definitely looking forward to creating more soup recipes. Soup + rain= the perfect day for me!

My question for today is: What is your favorite kind of soup?

Thanks for reading!!


3 Comments Add yours

  1. Amber says:

    Yum, This sounds delicious! I love a good Potato soup


  2. Now *this* sounds like such a delicious recipe and it looks just as appetizing. I am always looking for delicious vegan recipes and they are indeed few and far between.

    Thanks for sharing! x



    1. klolszewski says:

      Michelle, I’m so glad this recipe appealed to you! I should be writing way more where that came from very soon 😉


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