Potato Corn Chowder

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 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!

When it’s close to the summertime I prefer some sort of corn based chowder since that is what is in season.

I also tend to use whatever I have on hand to throw in there. For this Potato Corn Chowder recipe this is what I had, you can sub out different ingredients to your liking. 🙂

• 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

For instance you could sub out the Coconut Milk with a heavy whipping cream if you prefer. My son has a dairy sensitivity which is why I opted for the Coconut Milk. 

Plus I absolutely love using Coconut Milk in chowders or soups that are spicy. It kind of balances everything out.

Let’s get into making this yummy chowder!

First 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.

That’s it, 30 minutes from start to finish including prep time!

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!

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