Dairy-Free Cream-Style Potato Corn Chowder
Prep time
Cook time
Total time
Always double-check the ingredients, but most brands of canned cream-style corn are dairy free!
Recipe type: Soup
Cuisine: American
Serves: 6 servings
  • 2 cups water
  • 4 large Russet potatoes or Yukon Gold potatoes, cut into ½-inch cubes (optionally peeled)
  • 1 large onion, minced
  • 2 teaspoon dried parsley
  • 1 teaspoon dairy-free vegetable bouillon (can sub chicken bouillon for non-vegan)
  • ½ teaspoon sea salt, plus additional to taste
  • ¼ teaspoon black pepper, plus additional to taste
  • 1 (14.5-ounce) can cream-style corn
  • 1 (14-ounce) can whole kernel corn, drained
  • 1 cup plain unsweetened dairy-free milk beverage or light canned coconut milk
  1. In a medium saucepan, combine the water, potatoes, onion, parsley, bouillon, salt, and pepper. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  2. Remove the pan from heat and stir in the cream-style corn and whole kernel corn.
  3. Put 2 cups of the mixture into a blender and briefly puree. Do not over-blend or the potatoes will become gummy.
  4. Return the pureed mixture to the saucepan, stir in the dairy-free milk and heat through. Add additional salt and/or pepper to taste, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cream-style-potato-corn-chowder