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Corn Chowder with Potatoes and Basil

Who doesn’t love a light yet creamy corn chowder?  I found this lovely little Corn Chowder with Potatoes and Basil in one of my favorite cookbooks: Vegetarian Cooking for Everyone. It was so easy to make vegan but subbing a couple ingredients and using an immersion blender to incorporate the potatoes so that they add to the richness and make it even more creamy. The sweet and savory balances in this soup and it makes your house smell amazing when you’re preparing it. 

Corn Chowder with Potatoes and Basil highlights some fun summer flavors – you can use fresh corn and basil and even potatoes you may have growing in your garden. As the seasons turn. purchase these items at the store and feel free to use frozen corn. Studies show that frozen fruits and veggies are just as nutritious as fresh actually. 

Corn Chowder with Potatoes and Basil

This soup has awesome texture because of the corn and potatoes. Soy milk and blenderizing about 1/2 the cooked potatoes creates a creamy texture that is so comforting and delicious. The fun thing about this recipe is that you’re adding creaminess without any of the saturated fat usually found in whole milk or cream. Maximize nutrients but skip the weight of heavy cream with this simple Corn Chowder with Potatoes and Basil!

If you’re into soup, I have a few other good ones on the blog including my Spicy Winter Coconut Lemongrass Squash Soup and Root Vegetable and Bean Soup. What kind of soup are you into right now?



Corn Chowder with Potatoes and Basil

  • Author: StringMasterAdmin
  • Yield: 6 1x


  • 3 tablespoons vegan butter divided
  • 1 large yellow onion (finely diced)
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 inch large leek (the white part plus anof the green sliced into thin rounds)
  • 1 pound medium yellow potatoes (peeled and diced, about 3)
  • 1 quart vegetable stock
  • 4 cups corn kernels
  • 1 1/2 teaspoon salt
  • 2 branches basil (plucked and stems reserved, about 8 leaves)
  • 1 teaspoon freshly ground pepper
  • 1 large yellow bell pepper (diced)
  • 1 cup unsweetened soy milk


  1. Melt 2 tablespoons vegan butter in a soup pot and add the onion, bay leaf,
  2. thyme, and leek. Cook over low heat until the onion is soft, 10-12 minutes,
  3. stirring occasionally. Add the potatoes, vegetable stock, and 1 1/2
  4. teaspoons salt and bring to a boil. Lower the heat and simmer, partially
  5. covered, until the potatoes are tender, about 20 minutes. While the soup
  6. is simmering, saute the pepper in the remaining tablespoon of vegan butter in a small skillet until tender, about 10 minutes. Use an immersion blender on about 1/4 the pot of soup, blending some of it but not the majority. Add the corn and milk. Simmer until the soup is heated through and the corn is tender, about 5 minutes. Add the peppers to the soup then serve with thinly sliced basil leaves and black pepper.


You can use olive oil instead of butter if desired

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

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