We love this vegan potato corn chowder soup. The addition of cauliflower rice and parsley really makes this recipe stand out! Plus, this soup is delicious! It can be made, and stored, in the fridge to be eaten for a few days. For larger families, or to have again later that week – just double the recipe. How easy is that?

This Vegan Potato Corn Chowder Recipe is:

  • extremely easy to make
  • adaptable to be made for larger families, or for a second meal later in the week
  • a plant-based meal your whole family will enjoy

Vegan Potato Corn Chowder

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 1 bag frozen cauliflower rice
  • 3 medium white potatoes peeled & diced
  • 1 bag frozen corn
  • 4 cups almond milk
  • 1 cup fresh parsley chopped - plus more for garnish
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp coriander
  • salt & pepper to taste


  • In a large pot, bring the almond milk and the cubed potatoes to a boil over high heat.
  • Reduce the heat to medium-high so that the milk and potatoes continue to boil, and the potatoes begin to break down, and thicken the milk. This should take 10-15 minutes.
  • Add the rest of the ingredients, and continue cooking for three more minutes on medium-high.
  • Top with fresh parsley, and serve piping hot.
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