Potato, Corn, and White Bean Chowder (Vegan and Gluten Free)

Potato Chowder with Corn and White Beans

I love this simple, easy recipe for potato chowder that you can make in under 30 minutes. I make it vegan and gluten free and it tastes amazing. Perfect for a cool Fall or Winter day. When the cool weather rolls around I’m a sucker for soups on the stove or in the crock pot. There’s something about having a soup cooking that makes me feel extra cozy.

Substitutes For Potato Chowder

I use vegan cream cheese but if you don’t have that on hand, you can use regular cream cheese or skip the cream cheese all together. You could substitute with half a can of coconut milk or some half and half or even almond milk (Unsweetened). I just like adding this because it makes it a little creamier.

Even taking some of the cooked potatoes out and pureeing them before putting them back in will give you that creamy chowder texture too. I’m not one for sticking directly to the instructions when it comes to cooking so find what’s easy and what you have on hand and go from there. It’s hard to mess this one up.

Ingredients Needed

2 cups veggie broth

5 garlic cloves (chopped)

¾ cup onion (finely chopped)

1 cup bell pepper (chopped- I used mini sweet bell peppers)

1 cup organic corn or 1 can organic corn

2 15 oz cans organic white bean, drained (can use fresh but will need to soak overnight)

2-3 cups baby potatoes (chopped)

8 oz vegan cream cheese (I buy Miyokos or Kite Hill brand. I like the one with jalapenos in it. If you don’t get that one, then use a fresh jalapeno and chop into small pieces)

Seasoning: ¼ tsp ground cloves, 1 tbs chili powder, 2 tbs cumin, 2 tsp garlic powder, 2 tsp pure maple syrup) * maple syrup ingredients should just be maple syrup)

Sea salt and pepper to taste.

Optional Toppings: sliced jalapenos, green onions, chipotle hot sauce


Chop potatoes into small pieces. Place in a glass bowl with enough water to cover the bottom of the bowl. Place in microwave for 5 minutes. Drain the water and set aside.

In a skillet, heat either oil or a little veggie broth. I used veggie broth to keep it oil free. Sauté the garlic, bell pepper, onion, and garlic cloves until tender but still crisp.

Next, add veggie broth, cream cheese, seasoning, potatoes, and corn. Cook for 10 minutes on medium heat and stir until cream cheese is smoothly blended in. Cook another 10-15 minutes on med low to heat throughout.

If you like this recipe, please check out my taco soup recipe. It’s a yummy one too. Check it out HERE.

Message me and let me know if you made any changes and/or how you enjoyed the soup! I love to hear what you are enjoying!