Last Updated on January 29, 2023
A Potato Leek Corn Chowder that is thick, creamy, hearty, and dairy free!
Yes! You can make a vegan and gluten free soup that is thick, rich and taste amazingly good.
There is nothing fancy about the ingredients, matter of fact you probably already have them in your kitchen right now.
No cashews, flour, nutritional yeast, coconut or processed vegan cheeses.
Making this soup perfect for allergy sufferers, such as myself.
Being that I am a lover of soups and of course creamy soups, this is a perfect fit for me, and maybe you too.
Who doesn’t love anything with potatoes in it!
Not to mention a creamy potato and corn chowder.
A soup that will warm up the tummy and comfort you on those cold winter days.
After all, who doesn’t love to snuggle up on the sofa with a hot and comfy bowl of soup.
Ingredients for this chowder
- Potatoes – Any potato works for this chowder. Personally I like to use a red potato for this soup, it keeps it shape better and when whipped it has a better thicken quality.
- Celery – Celery adds a distinctive flavor that blends well in this soup with the other ingredients. Celery adds a slightly sweet, salty and strong flavor with a watery crispness that compliments this chowder.
- Peppers – I used a bell pepper for this chowder, any color will do. The bell pepper gives a slight sweetness, but can be replaced with any variety of pepper of your choice.
- Onion – My onion of choice was the leek. I love the milder, delicate flavor of this onion. This can be switched out with any onion you have on hand.
- Corn – Corn adds a sweet, soft and buttery flavor to this chowder.
- Broth – In this recipe I used a pre-made vegetable broth and potato water.
- Plant Based Milk – For this chowder, I used a unsweetened plain almond milk.
- Garlic – Fresh or minced garlic adds a distinctive earthy flavor to any soup. In this chowder I used a minced garlic.
- Oil – I used avocado oil to sauteed the vegetables before adding the liquid for this chowder.
- Seasonings – Salt and Pepper to taste.
How to make a Potato Leek Corn Chowder
Clean and chop the potatoes.
In a medium sized sauce pan add the water and potatoes and cook until soft.
Once done, drain the potatoes in a strainer over a bowl, collecting the potato water for the chowder and set aside.
The starch in the potato water will help thicken the chowder and make it more creamy.
After draining the potatoes, add half the potatoes back into the pot along with a little potato water, blend with a immersion blender until smooth, set aside.
Clean and dice the onion, pepper and celery.
In a large sauce pan, pour in enough oil to cover the bottom of the pot, add in the celery, onion, pepper and minced garlic.
Saute the vegetables until slightly browned and tender.
Once the vegetables have softened, add the whipped potatoes, milk, broth, water and more potato water to the pot, stir until well combined.
On a medium high heat, bring everything to a boil.
Next add in the remaining cooked potatoes, season to taste and take off the heat for 10 to 15 minutes before serving.
Serve hot with your favorite toasted bread and/or crackers.
Potato Leek Corn Chowder
Equipment
- Immersion blender
Ingredients
- 3 lbs. Potatoes I used red potatoes.
- 2 Stalks Celery
- 1/2 Bell Pepper
- 1 tsp Minced Garlic
- 1/4 Cup Leek Or Green Onion.
- 1 Cup Vegetable Broth
- 1 to 1 1/2 Cup Potato Water
- 1 Cup Water
- 1 Cup Unsweetened Plain Plant based Milk I used Almond Milk.
- 1 15oz. Can Corn with the liquid.
- Oil I used Avocado Oil.
- Salt and Pepper to taste.
Instructions
- Clean and chop the potatoes.
- In a medium sized sauce pan add the water and potatoes and cook until soft.
- Once done, drain the potatoes in a strainer over a bowl, collecting the potato water for the chowder and set aside.
- After draining the potatoes, add half the potatoes back into the pot along with a little potato water, blend with a immersion blender until smooth, set aside.
- Clean and dice the onion, pepper and celery.
- In a large sauce pan, pour in enough oil to cover the bottom of the pot, add in the celery, onion, pepper and minced garlic.
- Saute the vegetables until slightly browned and tender.
- Once the vegetables have softened, add the whipped potatoes, milk, broth, water and more potato water to the pot, stir until well combined.
- On a medium high heat, bring everything to a boil.
- Next add in the remaining cooked potatoes, season to taste and take off the heat for 10 to 15 minutes before serving.
- Serve hot with your favorite toasted bread and/or crackers.
