Slow Cooker Vegan Corn Chowder Recipe: Dairy-Free | WFPB

This Vegan Corn Chowder Recipe is so easy to make in your slow cooker with staples that you have on hand. It’s perfect for those chilly fall nights. So, get out your slow cooker and put on your favorite sweater and let’s get started!

What You Need 

• Corn: The main ingredient that adds sweetness and texture to the chowder.
• Red potatoes: These little gems help create a creamy base while adding heartiness. You can use any diced potatoes you have on hand.
• Bell peppers: You can use fresh or frozen. Either works great. Tricolor or red bell peppers add a pop of color, too.
• Garlic: Because it always makes soups better and helps layer the flavors.
• Thyme: You can use fresh from your garden or dried.
• Vegetable bouillon cubes: Helps to deepen the flavor and it’s easier to store than broth.
• Non-dairy milk: For that creamy finish.
• Optional vegan yogurt or sour cream: To add extra richness and tanginess.
• Nutritional yeast: Gives the soup a cheesy flavor without the dairy.
• Basil: You can use fresh or dried for garnish and added flavor.

The corn adds sweetness, while the red potatoes help create a thicker soup by melting into the broth. The frozen corn with tricolor or red bell peppers makes the colors vibrant and fun.

Thyme and garlic powder bring depth of flavor, and nutritional yeast gives it that cheesy, comforting taste while still being vegan. Finally, using non-dairy milk and vegan yogurt or cashew cream helps achieve that creamy texture we all love!

How to Make Slow Cooker Vegan Corn Chowder 

First things first, let’s chop those red potatoes into quarters. Don’t worry about making them perfect, just aim for bite-sized pieces. I like to keep the skins on for extra nutrients but feel free to peel them if you prefer. 

Next, grab about four cups of corn. You can cut it straight off the cob if you have fresh corn. For convenience, I’m using frozen corn today, and let me tell you, it’s just as tasty!

Now, let’s add in those colorful frozen tricolor peppers. They not only add a festive look but also enhance the flavor profile. Just bang them a bit to loosen things up before tossing them in!

Time to throw in our vegetable bouillon cubes and minced garlic. If you love garlic (who doesn’t?), feel free to add more. Then, pour in the water.

Now, let’s add our fresh thyme. If you don’t have fresh, about a teaspoon of dried thyme will do the trick. Give everything a good stir and set your slow cooker to a high setting if you want it ready sooner.

After a few hours, your kitchen will smell incredible! It’s time to check on our chowder. At this point, we want to add some non-dairy milk and a dollop of yogurt or vegan sour cream to make it extra creamy.

Blend a portion of the chowder for a thicker consistency, or just mash some potatoes against the side of the pot if you prefer. You can also use an immersion blender if you want a creamier texture like I did. Just make sure to leave enough whole veggies for color and texture.

Finally, taste and adjust the seasoning as needed. I usually add a bit more thyme and some nutritional yeast for that cheesy flavor. Don’t forget to finish it off with fresh basil for a lovely garnish!

FAQs

Can I use different types of potatoes?

Absolutely! While I love using red potatoes for their creamy texture, you can also use Yukon gold potatoes, russet potatoes, or even sweet potatoes for a different flavor profile.

What can I substitute for potatoes?

If you’re looking for a lower-carb option, try using cauliflower or turnips instead of potatoes. They’ll still give you that comforting texture!

How long does this chowder last in the fridge?

This chowder can be stored in the fridge for up to five days. Just make sure to store it in an airtight container.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn will add a wonderful sweetness to the chowder. Just remember to include the cobs in the slow cooker for extra flavor!

Is there a way to make this chowder spicier?

If you want to kick up the heat, you can add some diced jalapeños or a dash of cayenne pepper. You could also consider adding in a can of green chilies.

Can I freeze this chowder?

Yes, you can freeze the chowder, but keep in mind that potatoes may become a bit mealy when thawed. To avoid this, you can freeze the corn chowder base without the potatoes and add them fresh when you reheat.

More Slow Cooker Recipes

If you’re loving this chowder, check out more of my delicious slow cooker recipes: