This Potato Corn Chowder comes together in less than 30 minutes and is so flavorful! It’s also dairy free, gluten free, and vegan!
I love a good chowder, but I can never order one when I go out to restaurants because they usually have flour as an ingredient.
So I’ve been getting pretty good at making my own variations of different chowders at home like this one as well as my Southern Style Corn Chowder with Bacon, which is also super yummy.
Potato Corn Chowder Ingredients
- 2 Tbs EVOO
- 1 Sweet Onion diced
- 1 Red Bell Pepper diced
- 3 cloves minced Garlic
- 24 oz Baby Yukon Gold Potatoes cut into bite size pieces
- 10 oz bag of frozen Corn
- 2 Tbs Creole Seasoning
- 6 cups Vegetable Broth
- 13 oz can full fat Coconut Milk
Substitutions
- Potatoes: I used Yukon baby gold, but you could also use red potatoes or fingerling potatoes.
- Corn: If corn is in season and you can get it fresh, you could use that in place of the frozen corn. Just cut the kernels right off the Cobb. You could also used canned corn, just make sure to drain it first.
- Creole Seasoning: If you can’t find Creole seasoning, you could use Cajun seasoning in place of this.
- Coconut Milk: If you don’t need to make this dairy free, you can substitute this with heavy whipping cream instead.
How to Make Potato Corn Chowder
- Add EVOO to a large Dutch Oven and heat over med/high heat.
- When oil starts to shimmer add Onion, Pepper, and Garlic.
- Sauté 5-7 minutes.
- Add Potatoes, Corn, Creole, and Broth.
- Cover and simmer until Potatoes are cooked through, about 10-15 minutes.
- Add Coconut Milk and cook for 5 more minutes.
How to Store this Soup
- Fridge: This soup can be stored in an airtight container in the fridge for up to 5 days. Reheat on your stovetop or microwave.
- Freezer: Soups with potatoes typically do not freeze well, so I do not recommend freezing this.
More Soup Recipes
- Gluten Free French Onion Soup
- Instant Pot Chicken Fajita Soup
- Curry Cauliflower Soup
- Spicy Sausage and White Bean Soup with Spinach
- Slow Cooker Chicken and Rice Soup with Lemon
- Italian Sausage and Wild Rice Soup
- Creamy Tomato Basil Soup with Parmesan Crisps
- Lemon Chicken Quinoa Soup with Spinach
- Leftover Turkey Wild Rice Soup
- Greek Lemon Chicken Rice Soup
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
*This post first appeared on Tastefulventure on May 2021 and has recently been updated with new information and media to benefit the reader.
Potato Corn Chowder
Ingredients
- 2 Tbs EVOO
- 1 Sweet Onion diced
- 1 Red Bell Pepper diced
- 3 cloves minced Garlic
- 24 oz Baby Yukon Gold Potatoes cut into bite size pieces
- 10 oz bag of frozen Corn
- 2 Tbs Creole Seasoning
- 6 cups Vegetable Broth
- 13 oz can full fat Coconut Milk
Instructions
- Add EVOO to a large Dutch Oven and heat over med/high heat
- When oil starts to shimmer add Onion, Pepper, and Garlic
- Sauté 5-7 minutes
- Add Potatoes, Corn, Creole, and Broth
- Cover and simmer until Potatoes are cooked through, about 10-15 minutes
- Add Coconut Milk and cook for 5 more minutes
- Enjoy!
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