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vegan corn and potato chowder
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Vegan Corn and Potato Chowder

This creamy chowder is packed with flavor from fresh and frozen vegetables and is easy to pull together in under an hour. The secret ingredient to making this soup so creamy? Silken tofu!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: comfort food, kosher recipe, kosher soup, kosher vegan recipes, vegan chowder, vegan comfort food, vegan potato chowder, vegan soup
Servings: 4 servings

Equipment

  • thin mesh sieve
  • food processor

Ingredients

  • 1 package silken tofu the kind you find refrigerated
  • 1 yellow onion diced
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 5 tbsp vegetable broth
  • 3 cups vegetable broth
  • 5-6 small gold potatoes chopped into small pieces
  • 1 cup frozen corn kernels
  • 1 tsp salt to taste
  • dash of pepper to taste

Instructions

  • Remove the tofu from the package and place in a fine mesh sieve with a heavy plate over it to drain for 25-30 minutes.
  • While the tofu is draining, heat the oil in a medium-large pot over medium low heat.
  • Add the onions and cook until they are translucent. Stir frequently to prevent any browning. If the pan is sizzling a lot, turn down the heat to prevent any browning.
  • Once the onions have become translucent (it may take a while), add the flour and mix until the onions are well coated. Then add the 5 tbsp of vegetable broth and mix until the flour is mixed in evenly with the broth.
  • Add the rest of the broth into the pot 1 cup at a time, stirring between each addition so that the mixture looks evenly mixed.
  • Add the salt and pepper. Cover and bring to a boil over medium heat.
  • While the soup is getting to a boil, pour the silken tofu into a food processor and run for 1-2 minutes and the tofu is thick and creamy, but smooth.
  • Once the soup is boiling, add the tofu and whisk in until well combined.
  • Add the potatoes and bring to a simmer over medium heat.
  • Simmer for 20 minutes or until the potatoes can be easily pierced with a fork.
  • Add the corn and cook for 3 minutes more.
  • Serve hot with chopped green onions on top and bread to dip in (optional).

Notes

This soup can be stored in the fridge in an airtight container for 3-4 days. It will thicken in the fridge and may need to be stirred a bit to combine after sitting in the fridge.