My Veggie Chef

Corn and Potato Chowder (GF)


Tender corn, skin-on red potatoes, celery, and aromatics are enrobed in a light, creamy broth and seasoned with Old Bay seasoning. This chowder is sure to please! Serve topped with vegan sour cream (not included).


  • Bell Peppers
  • Celery
  • Corn
  • Cornstarch
  • Old Bay Seasoning
  • Onions
  • Paprika
  • Parsley
  • Pepper
  • Potatoes
  • Salt
  • Vegetable Base
Cook Time
20 min
Pairs With
White Wine Beer
Good To Have
Salt Pepper Milk Of Choice
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Heat a soup pot over med/high heat. Add corn/potato mixture and two cups water to pot.
  3. Bring to a boil and cook until potatoes are tender, about 15 minutes.
  4. Reduce heat to low and stir in 2 cups of unsweetened soy milk, almond milk or other milk of choice (not included).
  5. Empty cornstarch into a small bowl. Add 1/4 cup water and stir to combine. Add to soup and cook 5 more minutes to allow soup to thicken.
  6. Season to taste with salt and pepper. Serve with a dollop of vegan sour cream (not included).


  • White Wine
  • Beer
Order This Meal