vegan potato and corn chowder

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 394.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 102.3 mg
  • Total Carbs: 76.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.4 g

View full nutritional breakdown of vegan potato and corn chowder calories by ingredient

Number of Servings: 3


    Vegetable oil spray
    1/2 cup chopped onions
    2 garlic cloves, minced
    1/8 cup chopped fresh parsley
    1-1/4 cups frozen cut corn, thawed, or corn cut from 3 ears of corn
    3 cups water
    4 boiling potatoes, cubed
    1 cup silken tofu
    1 teaspoon dried dill
    2 cups soymilk
    1 teaspoon thyme
    1/2 teaspoon black pepper


In a large pot, spray vegetable oil and heat. Add onions, garlic, parsley, and corn. Cover the pot and simmer for 20 minutes, stirring frequently. Add water and bring to a boil. Add potatoes and simmer, uncovered, until potatoes are tender, approximately 30 minutes.

For a very smooth texture, blend tofu in a blender or food processor prior to adding to soup. Stir in tofu, dill, soymilk, thyme, and pepper. Simmer chowder for 15 minutes or until very hot.

Number of Servings: 3

Recipe submitted by SparkPeople user J3NN1B0T.