Potato-corn chowder was one of my favorite soups until I moved to a plant-based cuisine and stopped using dairy milk. After some experimenting, I am now back to loving this favorite, especially on cool evenings. This one uses baked potatoes, which add a wonderful flavor and creamy consistency. Vegetables contain some sodium; so without any added salt, this soup can be enjoyed by individuals on a low-sodium regimen. Freezes well.

baked potato chowderIngredients

  • 6 cups water
  • 2 large white onions, sliced and caramelized
  • 4 cups frozen petite white corn
  • 2 lbs. baby golden potatoes or purple sweet potatoes
  • 1 Tbsp nutritional yeast (not Brewer’s Yeast)  
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp basil
  • 2 cups almond milk or more to taste
  • Salt to taste or No Salt (if want sodium free)


Rinse potatoes, cut into quarters, and place on a cookie sheet covered with parchment paper. Bake in oven pre-heated to 400 degrees F. for 30 minutes until skins are beginning to be crusty. Remove from oven. Note: If using purple sweet potatoes, peel and cut into 1-inch cubes. Bake on cookie sheet covered with parchment paper at 400 degrees F for about 30 minutes.

Caramelize onions. While potatoes are baking, place water, caramelized onions, corn, and seasonings in a large saucepan and bring to a boil. Turn heat to low and cook until tender, stirring periodically.

Stir in baked potato pieces. Continue to simmer for a few minutes until potatoes are desired softness. Add almond milk and heat through, but do not boil.


Ladle into serving bowls and enjoy. May garnish with parsley sprigs, if desired.