So this is my second time making vegan potato chowder. The first time I made this vegan chowder, I followed (mostly) a recipe that appeared on my Facebook timeline and it came out…all right. There was nothing wrong with it but it wasn’t quite as thick and creamy as I’d been hoping for.
So, this is vegan potato chowder…take two!
This time I decided to just wing it. Okay, not wing it in reality but I took my time to get a thick bisque-like chowder that people are always raving about. Also, I kept it simple. Instead of overloading the dish with veggies that might overpower the potatoes, I kept the vegan ingredients list to a minimum.
Let’s get to today’s vegan chowdah!
Gather your ingredients and let’s get started!
If you like my silicone oven pads, check out similar ones here!
What You’ll Need:
Gather you ingredients and get started on washing and drying vegetables, peeling potatoes and yes, you’ll even have to cut corn from the cob if you’re using fresh corn. Otherwise, canned or frozen is acceptable.
Start with the TVP if you choose to use it, get it boiling in water or broth until plump and hydrated. Drain and season, and then set aside.
Slice an onion to roast in the oven for about 20 minutes, until it starts to get soft and fragrant. I brushed some coconut oil on the parchment paper to avoid sticking but this meant I had to check it more often. Nothing burned and they were a very nice garnish to this vegan potato bisque.
Now, on to the chowder!
Start with your rinsed, peeled and chopped potatoes. Add them to a big pot with some water/broth and herbs. I used oregano, basil and thyme and cooked the potatoes for about 10 minutes before adding garlic and corn.
Add more liquid, about half the pot and let simmer until the potatoes are soft, about 15 minutes.
Remove from heat and let cool 5 to 10 minutes. I used an immersion blender so I didn’t have to wait quite as long for it to cool, but if you want to use a blender or food processor, I recommend letting it get to the points that it is lukewarm for safety.
Add half the amount of plant milk after you’ve smoothed out the mixture and mix again.
Add lemon juice, nutritional yeast and any other herbs & spices you want to use. I added smoky paprika, yellow curry, cumin, salt and black pepper. Oh and a few drops of hot sauce.
Give one final mix until nice and smooth. If you want it smoother add more liquid and if you’ve gone overboard you can either reduce it by simmering it or add a starch slurry to re-thicken.
While the potato chowder is simmering and the flavors are blending, season and cook the TVP however you choose. For this recipe, I wanted it crispy almost like vegan chicken croutons to go alongside the roasted onions, so I used my handy air fryer. 200C for 13 minutes and they came out perfectly.
Garnish with sliced scallions and ENJOY!
If you love a thick & creamy soup, try my Creamy Carrot Bisque & Mushroom Croutons recipe!!!
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