Easy creamy Vegan Potato Chowder

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This delicious Easy creamy vegan potato chowder is my healthy take on the regular chowder. It’s absolutely loaded with creamy textures and feels like a hug in a bowl. This comforting vegan and gluten free soup is packed full of flavours and healthy nutrients…and it’s irresistibly delicious.

Made with potatoes, spinach, beans and lots of seasonings, it’s a nutrients rich power bowl.

What’s great about this easy creamy vegan potato soup recipe:

  • Just about everything
  • Made with simple and easy to get ingredients
  • Healthy and low calorie
  • Meal prep friendly vegan chowder – can be made in advance and frozen for later
  • Easy to bring with you on-the-go
  • Delicious and loaded with flavours
  • Full of nutrients
  • Kid friendly recipe 
  • Vegan, gluten free, nut free and soy free

What potatoes should you use for this vegan chowder

Any type of potatoes can work in this vegan soup. If you have old potatoes that need to be used this recipe is a great way to do it. Large potatoes, old  potatoes, big potatoes, small potatoes and even sweet potatoes all work in this chowder recipe…so don’t be afraid to use whatever potatoes you have in the house.

Meal prep friendly vegan and gluten free chowder

This easy creamy chowder isn’t just vegan and gluten-free, it’s also meal prep friendly. You can make it the day before and reheat before serving… or even make it well in advance and freeze for later. It’s a great, healthy and easy recipe because it’s so versatile. 

Just reheat the chowder before serving and top with fresh herbs and you’re ready to eat in no time. 

Can I use something other than coconut milk?

Yes. If you prefer not using coconut milk you can substitute it with any other plant milk/non-dairy milk of your choice. Almond milk and soy milk also works well in this recipe, but you can use any milk of your choice as long as it adds a creamy, full fat flavour to the dish. 

How is this Easy creamy Vegan Potato Chowder recipe made? It’s very simple. Just:

Instructions

  • Heat coconut oil in a large pot and add the diced onions. Let the onions cook at medium heat while stirring occasionally. Once the onions have cooked for a couple of minutes, add the finely chopped garlic along with bell peppers, corn, kidney beans and potatoes.
  • Season with curry powder, smoked paprika, ground nutmeg, ground sage, salt and pepper and stir together to combine. Let the veggies cook for a couple of minutes before adding the vegetable broth and coconut milk.
  • Combine everything well and bring to a boil. Once the soup boils, lower the heat to a simmer and cover with a lid. Let the chowder simmer at medium heat for 40 minutes while stirring occasionally. Add extra salt and seasonings if needed and serve topped with freshly chopped parsley. Enjoy.

Easy Creamy Vegan Potato Chowder

This delicious Easy creamy vegan chowder is my healthy take on the regular chowder. It’s absolutely loaded with creamy textures and feels like a hug in a bowl. This comforting vegan and gluten free soup is packed full of flavours and healthy nutrients…and it’s irresistibly delicious.
Made with potatoes, spinach, beans and lots of seasonings, it’s a nutrients rich power bowl.
Course Dinner
Cuisine American
Keyword soup, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil or Coconut oil
  • 1 Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 Red Bell Pepper Diced
  • 1 cup Sweet Corn
  • 1 cup Red Kidney Beans Rinsed and drained
  • 3 cups Potatoes cur into 1-inch Dices
  • 1 cup Spinach
  • 1 tbsp Mild Curry Powder
  • 2 tbsp Smoked Paprika
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Sage Optional
  • 5 cups Vegetable Broth
  • ½ cup Full Fat Coconut Milk
  • Salt to taste
  • ½ tsp Freshly Ground Pepper
  • 1 bunch Fresh Parsley Chopped

Instructions

  • Heat coconut oil in a large pot and add the diced onions. Let the onions cook at medium heat while stirring occasionally. Once the onions have cooked for a couple of minutes, add the finely chopped garlic along with bell peppers, corn, kidney beans and potatoes.
  • Season with curry powder, smoked paprika, ground nutmeg, ground sage, salt and pepper and stir together to combine. Let the veggies cook for a couple of minutes before adding the vegetable broth and coconut milk.
  • Combine everything well and bring to a boil. Once the soup boils, lower the heat to a simmer and cover with a lid. Let the chowder simmer at medium heat for 40 minutes while stirring occasionally. 
    Add extra salt and seasonings if needed and serve topped with freshly chopped parsley. 
    Enjoy.

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