Creamy Vegetarian Potato Corn Chowder: A Comforting, Plant-Based Classic

If you’re craving something warm, creamy, and deeply comforting—without the heaviness of traditional cream-based soups—this Vegetarian Potato Corn Chowder is your new favorite go-to recipe. Rich in texture, bold in flavor, and surprisingly simple to make, this hearty chowder delivers all the satisfaction of a cozy comfort dish while staying entirely plant-based.

Crafted with wholesome, pantry-friendly ingredients and a cashew-based cream, this chowder is perfect for weeknight dinners, meal prep, or nourishing your loved ones during cold-weather months. Even better? It’s completely dairy-free, optionally meatless, and can easily be made gluten-free.

Who This Recipe is For

This recipe is for:

• 🌱 Vegetarians and plant-based eaters looking for a hearty, satisfying soup

• 🕐 Busy home cooks who want a healthy, homemade meal in under an hour

• 🍂 Cold-weather comfort seekers looking for warmth and coziness in every bite

• 🧑‍🍳 Beginner chefs exploring dairy-free or vegan-friendly meals

This chowder offers all the creamy goodness of traditional recipes, but swaps heavy cream for blended cashews, and uses McKay’s Chicken Seasoning for savory depth—without any actual meat.

Why You’ll Love This Vegetarian Chowder

• ✅ 100% Dairy-Free and Vegan-Friendly

• ✅ Simple Pantry Ingredients

• ✅ Creamy, Rich Texture Without Cream

• ✅ Protein and Nutrient Boost from Cashews

• ✅ Customizable with Veggie and Flavor Swaps

It’s the kind of soup that tastes like it simmered all day, but actually comes together in about 30–40 minutes. Perfect for both casual weeknight dinners and cozy gatherings with friends.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this creamy, plant-based chowder:

• 6 cups cubed & peeled potatoes – Russet or Yukon Gold work best for creamy texture.

• 1 onion, diced – Yellow or white onion adds natural sweetness.

• 1 cup raw cashews – Soaked if possible, for a smoother blend.

• 4 cups corn – Frozen, fresh, or canned (drained).

• 2–3 cups water – Use as needed for blending and adjusting consistency.

• ¼ cup McKay’s Chicken Seasoning – Vegetarian-friendly seasoning that mimics savory broth.

• ¼ cup nutritional yeast flakes – Adds a cheesy, umami depth.

• ½ tsp sage – Earthy and warm, perfect for fall and winter.

• 1 tsp onion powder – Boosts savory flavor.

• Salt to taste

• Optional: 1 can diced Fri-Chik (a vegetarian meat alternative) with juice

Kitchen Equipment Needed

You don’t need a lot of gear to make this dish—just a few essentials:

• Large saucepan or soup pot

• Cutting board and knife

• Blender or high-powered food processor

• Measuring cups and spoons

• Ladle and stirring spoon

•  Optional: immersion blender if you prefer smoother texture

Step-by-Step Instructions

Step 1: Cook Potatoes and Onion

Place cubed potatoes and diced onion in a large pot. Add just enough water to cover them and cook over medium heat for 10 minutes, until fork-tender. Leave them in the cooking water.

Step 2: Blend the Cream Base

Scoop out 2 cups of the potato and onion mixture and transfer to a blender. Add in 1 cup raw cashews, ½ cup corn, and 2 cups water. Blend until creamy and smooth. If the mixture is too thick, slowly add up to 1 additional cup of water until the consistency resembles thick chowder.

Step 3: Combine Everything

Return the blended mixture to the original pot with the remaining potatoes and onions. Stir in the rest of the corn, McKay’s seasoning, nutritional yeast, sage, and onion powder. If using diced Fri-Chik, mix it in now along with its juice for added savory flavor.

Step 4: Simmer and Adjust

Season with salt to taste. Let the soup simmer gently until fully warmed through—do not boil as this may affect the creaminess. Add more water if a thinner soup is desired.

Tips & Shortcuts

• Soak Cashews for a Smoother Blend: If you have time, soak the cashews in hot water for 30 minutes or overnight in cool water. This makes them blend smoother and creamier.

• Use an Immersion Blender: If you don’t want to dirty a full blender, use an immersion blender right in the pot for a rustic creamy texture.

• Prep Ahead: Dice onions and potatoes the night before and store in cold water in the fridge to save time.

• Frozen Corn Hack: No need to thaw—just toss it in!

Recipe Variations and Swaps

• Make It Vegan: The base recipe is already vegan-friendly, just skip the Fri-Chik or sub with your favorite plant-based protein like tempeh or soy curls.

• Add More Veggies: Stir in chopped spinach, kale, or carrots for extra nutrients and color.

• Spice It Up: Add a pinch of cayenne, smoked paprika, or chipotle powder for a hint of heat.

• Creamy Coconut Twist: Replace 1 cup of water in the blender with light coconut milk for a subtly sweet, tropical richness.

• Gluten-Free Friendly: The recipe is naturally gluten-free if your seasoning blend is certified GF.

How to Store and Reheat Leftovers

Storing:

Let soup cool completely and store in an airtight container in the refrigerator for up to 4–5 days.

Freezing:

This chowder freezes well. Store in freezer-safe containers or bags for up to 2 months. Leave some room for expansion.

Reheating:

• Stovetop: Reheat gently over medium-low heat, stirring occasionally. Add water if needed.

• Microwave: Heat in 1-minute intervals, stirring in between, until hot.

Serving Suggestions & Pairings

This chowder is satisfying enough to be a full meal, but it also pairs wonderfully with:

• Crusty sourdough or artisan bread – perfect for dipping

• Fresh green salad – for a crisp, light contrast

• Grilled veggie sandwiches – add some crunch and protein

• Sparkling water with lemon or a dry white wine – to cut the richness

Frequently Asked Questions (FAQ)

Can I use roasted cashews instead of raw?

Raw cashews are preferred for their neutral flavor and smooth texture. Roasted cashews may give a different taste and grainier consistency.

Is McKay’s Chicken Seasoning vegan?

Yes, McKay’s has a vegan version labeled as such. Be sure to double-check the label when purchasing.

Can I use a different plant-based protein?

Absolutely! Try tofu, chopped seitan, or plant-based chicken strips for variety.

What if I don’t have nutritional yeast?

You can omit it, but it adds a “cheesy,” umami flavor. A small splash of soy sauce or miso paste can offer a similar depth.

Can I make this chowder oil-free?

Yes—this recipe contains no added oil. It relies on cashews for richness and thickness.

Final Thoughts: Plant-Based Comfort in a Bowl

This Vegetarian Potato Corn Chowder is proof that comfort food doesn’t need to rely on cream or meat to be satisfying. With humble ingredients and a little blending magic, you can create a soup that’s rich, cozy, and nourishing.

It’s perfect for feeding your family, meal prepping for the week, or impressing guests with your dairy-free culinary skills. And thanks to the easy prep and flexible ingredients, it’s a recipe you’ll come back to all year long.