Creamy Vegetable Chowder - this chowder is delicious and packed with healthy vegetables. Perfect for those cold chilly fall and winter months.
With it starting to cool down here in South Western Ontario, soups are back on the menu, and if there is one soup I love it's chowder. There is something comforting about a warm creamy bowl of soup and this Vegan Chowder really ticks all the boxes.
Tender chunks of different vegetables make it hearty and filling so that it's feels like a complete meal and the use of coconut milk instead of cream keeps this yummy soup dairy free and Vegan friendly.
Calories in Creamy Vegetable Chowder
This recipe serves 4 and is 273 calories per serving.
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Onion, garlic, celery and carrots: These create the savoury base for the chowder and add plenty of flavour before the potatoes and stock are added.
- Potatoes: Use a waxy variety such as Yukon Golds, as they hold their shape well while still giving the chowder a lovely creamy texture.
- Sweet potato: Adds natural sweetness, colour and extra heartiness to the chowder. Dice it fairly evenly so it cooks at the same time as the potatoes.
- Sweetcorn: Canned sweetcorn works perfectly here and keeps the recipe simple. Just drain it well before adding it to the chowder.
- Vegetable stock: Use a good-quality vegetable stock, as it forms the main flavour of the soup. Choose a gluten-free stock if needed.
- Canned Coconut milk: This gives the chowder a creamy finish while keeping it vegan.
- Cornflour: Mixed with a little of the coconut milk or stock before adding, this helps thicken the chowder without needing cream or flour.
- Sea salt and black pepper: Season to taste once the chowder has simmered, as the saltiness can vary depending on the stock used.
- Olive oil spray: Used to soften the vegetables at the start without adding lots of extra oil.
- Spring onions or green onions: Optional, but they add a fresh finish and a little extra flavour when scattered over the top before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This vegan chowder is easy to adapt with different vegetables, beans or seasonings depending on what you have on hand.
- Use different vegetables: This chowder works well with extra vegetables such as red pepper, courgette, peas, green beans or spinach. Add softer vegetables towards the end of cooking so they do not overcook.
- Swap the potatoes: Yukon Golds work really well, but you can use another waxy potato variety if preferred. Avoid floury potatoes if you want the diced pieces to hold their shape.
- Change the sweet potato: Butternut squash is a great substitute for sweet potato and adds a similar sweetness and colour.
- Add extra protein: Stir in some cooked chickpeas, white beans or lentils to make the chowder even more filling while keeping it vegan. If not vegetarian/vegan you can add protein like chicken, turkey or sausage
- Use frozen sweetcorn: Frozen sweetcorn can be used instead of canned. Add it straight to the pan and simmer until heated through.
- Swap the coconut milk: If you do not want a coconut flavour, use an unsweetened dairy-free cream or a creamy oat milk instead. Choose a plain, unsweetened version so it does not change the flavour of the chowder. However the consistency/thickness of the soup may vary, so you may need to add some cornstarch to thicken.
- Make it spicier: Add a pinch of chilli flakes, cayenne pepper or smoked paprika for a little warmth.
- Add herbs: Fresh parsley, chives or thyme work well with the creamy vegetables and add a lovely fresh finish.
- Make it chunkier or smoother: Leave the chowder chunky, or blend a small amount and stir it back through for a creamier texture without losing all the diced vegetables.
Side and Topping Suggestions
This vegan chowder is hearty enough to enjoy on its own, but it also pairs really well with something simple on the side. Crusty bread is perfect for dipping into the creamy chowder, or you can serve it with your sandwich of choice for a more filling lunch or dinner.
For toppings, a handful of crunchy croutons adds lovely texture, especially if you have some leftover bread to use up. You can also add some toasted pumpkin seeds or sunflower seeds for extra crunch. A little grated vegan cheese or cheese of choice if not vegan can also be sprinkled over the top just before serving if you want a richer finish.
Storing, Freezing and Reheating
Storing: Allow the chowder to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. It is great for leftovers and makes an easy lunch or dinner the next day.
Freezing: Let the chowder cool fully before adding it to freezer-safe containers. Freeze for up to 3 months. The potatoes may soften slightly once defrosted, but the chowder will still taste delicious.
Reheating: Defrost overnight in the fridge if frozen, then warm gently in a saucepan over a low to medium heat, stirring occasionally, until piping hot throughout. You can also reheat individual portions in the microwave, stirring halfway through. If the chowder thickens too much after storing, add a splash of vegetable stock or water while reheating until it reaches your preferred consistency.
More Vegetarian Recipes
Looking for some more vegetarian recipes to try? Check out these:
See more Vegetarian Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Creamy Vegetable Chowder
Creamy Vegan Vegetable Chowder - this chowder is delicious and packed with healthy vegetables. Perfect for those cold chilly fall and winter months.
Ingredients
- 1 medium onion, diced (approx 150g/5.5oz)
- 3 cloves of garlic, minced
- 2 stalks of celery, diced (approx 150g/5.5oz)
- 2 medium carrots, diced (approx 250g/9oz)
- 250g (9oz) of diced potatoes (use a waxy variety), I used Yukon Golds
- 250g (9oz) of diced sweet potato
- 1 cup (250g/9oz) of sweetcorn, canned
- 3 cups (720ml) of vegetable stock
- 1 cup (240ml) of lite coconut milk
- 2 tablespoons of cornstarch
- sea salt and black pepper
- olive oil spray
- 3 spring onions or green onions (optional), chopped
Instructions
- Heat a large deep saucepan with olive oil spray over a medium high heat.
- Add the onion, celery, carrot, garlic and a pinch of sea salt and black pepper and fry for a few minutes to soften. You can add in a little bit of the stock to prevent any sticking if needed.
- Add the potatoes, corn and stock, bring to a boil and then reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
- Add in the lite coconut milk.
- Mix the cornstarch with a little water to make a slurry and add this into the saucepan
- Stir over a medium heat until thick and creamy.
- Taste and Season as needed with salt and black pepper.
- Serve sprinkled with chopped spring onions (optional)
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free/Vegan/Vegetarian friendly
- Gluten Free Friendly - use a gluten free stock
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 273Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gSodium 624mgCarbohydrates 53gFiber 6gSugar 11gProtein 6g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Linda says
The most delicious, nutritious and simple soup I’ve made in a long time.