Creamy Vegan Potato and Corn Chowder

Many of you probably know of my baking addiction already. I love to bake and I love to eat baked goods. I love cookies, muffins cakes and pies, but my favorite thing of all time to bake is bread. There is something about spending hours in the kitchen measuring, whisking, kneading and baking that really makes a woman feel like a woman. Besides the feeling of accomplishment (and dare I say pride), the smell of fresh bread baking is like no other.

The other day I went a little crazy in the kitchen and decided I was going to bake away. I got my moms old bread maker this past weekend, so I figured that I would give it a try. I have been wanting to start making my own whole wheat bread for a few reasons 1) to save money 2) to cut back on plastic bread bag waste and  3) because it is fresh and delicious and I know exactly what is going into it. I figure that making my own bread would save us on buying bread and could also be one small thing that I could do to save the planet. Plus, it is just so damn amazing that I am just determined to do this.

Well when Tiffany starts making bread and feeling accomplished, she doesn’t stop at bread. I soon began making all kinds of goodies (that I will share with you later) and eventually ended up making soup too. Like I always say soup and bread just go together. You really can’t have one without the other. This pair was impeccable and completely worth the work and piles of dishes.

Creamy Vegan Potato and Corn Chowder

This chowder is creamy and delicious! I decided to make it heartier than a normal corn chowder, by adding potatoes and canned cream corn to make it even thicker. Serve with a slice or two of 100% whole wheat bread and you have one heck of a meal.

Makes at least 8 servings. Feeds my family of four for at least two meals. If you have a smaller family or do not want leftovers, I would suggest making only half of the recipe.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 ribs of celery, chopped (1 1/2 cups)
  • 3 medium carrots, peeled and diced (2 cups )
  • pinch each of rosemary, thyme and marjoram (optional)*
  • 4 cups water
  • 2 tablespoons vegetable bouillon powder
  • 1 1/2 teaspoons sea salt
  • 5 large russet potatoes, peeled and cut into 1 inch cubes
  • 3 1/2 cups frozen corn
  • 2 (398 ml) cans of creamed corn
  • 3 cups soy milk (I used silk)
  • 1/2 cup whole wheat flour

* I found that personally I would have liked the chowder better without the spices. If you are like me and prefer to taste the flavor of the corn and vegetables over the spices and  are looking more for a creamy comforting dish, I would suggest leaving them out. If you like to spice things up a bit and enjoy more exciting and unique flavors, throw them on in there!


Heat a skillet on medium heat with the 2 tablespoons of olive oil. Add the diced onions, celery and carrots to the skillet and saute 8-10 minutes, until carrots, celery and onions have softened. Add the rosemary, thyme and marjoram if using.

Meanwhile, bring the 4 cups of water to boil in a large pot along with the vegetable bouillon and sea salt. Add the peeled and chopped potatoes and boil for about 8-10 minutes, until fork tender. Once the potatoes have cooked, add in the sauteed vegetables.

Next, add in both the frozen and the canned corn. Whisk the flour together with the soy milk in a liquid measuring cup and add to the rest of the soup. Return everything to a light boil and stir in the flour. Continue to stir until the mixture thickens, reduce heat and simmer a few minutes more to bring all of the flavors together.


Creamy vegan goodness!

100% Whole Wheat Bread

This loaf is nice and sweet. It is made with molasses and maple syrup and the goodness of whole wheat and flax. It is great served warm with a bit of vegan margarine or sliced later on and made into sandwiches. Peanut butter and jam or peanut butter and banana sandwiches are especially favored around here.

*Follow this recipe to make a loaf in your bread maker, being sure to add the ingredients in as your bread maker directs. Mine are as follows.


  • 1 cup + 2 tablespoons water (80-90 degrees F)
  • 1 tablespoon molasses
  • 1 tablespoon pure maple syrup
  • 3 1/2 cups whole wheat flour
  • 1 1/2 tablespoons ground flax-seed
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons vegan margarine
  • 2 teaspoons active dry yeast


Add the water, molasses and maple syrup to the bread pan. Next, add the whole wheat flour, ground flax-seed and sea salt to the pan and tap the pan to settle the dry ingredients. Level the dry ingredients by pushing some of the mixture to the corners if needed. Place the margarine into the four corners of the pan and make a well in the center of your ingredients and finally add the yeast. My bread maker has a whole wheat setting. Switch yours onto this setting and choose your desired crust color if that is an option. Start the bread maker and wait for the magic to happen. Cool a little before slicing.

Another delicious vegan meal to add to your recipe collection. 🙂

5 thoughts on “Creamy Vegan Potato and Corn Chowder

  1. Pingback: Baby Loves Part 2 | Live. Learn. Love. Eat.

  2. Yummy. This was a tasty soup and it was filling. Great to eat on a cold winters day. We had it the next day for lunch too. I prefer it without the spices (rosemary) etc. I loved the creamy corn taste and the kids love most foods with corn so it was a hit with my family.


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  4. Pingback: Favorite Fall Recipes | Live. Learn. Love. Eat.

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