Seasonal Recipes — Fall Recipes
Creamy Corn & Golden Potato Chowder
Molly Moore / 27 August 2025
When the weather cools down, nothing hits the spot quite like a creamy, hearty bowl of chowder. It’s thick, cozy, and full of flavor, yet it’s a lighter, plant-based twist on the classic chowder. If you are searching for a comforting soup recipe that also doubles as a healthy fall recipe, this one’s going to be a favorite.
When I tasted the sweetness of the corn paired with the creaminess of the potatoes I thought, “this is exactly the kind of recipe I’ll be making all season long.”
I love making a big pot of this chowder on a Friday evening, then enjoying the leftovers throughout the weekend. The flavors only get better as they sit.
Ingredients You’ll Need
- 3 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium golden potatoes, diced
- 3 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (I like oat or almond - check out my homemade recipes here)
- 1/2 cup coconut cream (optional, for extra richness)
- 2 tbsp nutritional yeast (for a subtle “cheesy” flavor)
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Creamy Corn & Golden Potato Chowder
- Sauté the aromatics: In a large pot, heat olive oil and sauté onion and garlic until soft and fragrant.
- Cook the potatoes: Add diced potatoes, smoked paprika, salt, and pepper, then stir to coat.
- Add corn and broth: Stir in the corn kernels and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Blend partially: Use an immersion blender to blend about half of the soup, leaving some chunks for texture.
- Add creaminess: Stir in plant-based milk, coconut cream (if using), and nutritional yeast. Adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with fresh parsley.
I like mine with a drizzle of olive oil and a slice of warm bread on the side. It makes for the coziest dinner.
More healthy fall favorite recipes
Tips for the Best Chowder
- Blend only part of the soup so you keep some chunks for texture
- Use fresh corn when it’s in season for extra sweetness
- Add a dash of cayenne if you like a little kick
- Garnish with chives or parsley for color and flavor
How to Serve and Store
- For dinner: Serve with bread or cornbread for a filling meal
- Meal prep: Keeps in the fridge for 3 to 4 days, and can be frozen up to 3 months
- On busy nights: Reheat gently on the stove for a quick, wholesome dinner
I always recommend storing chowder in airtight glass containers, it keeps the flavors fresher and reheats beautifully.
Wrapping It Up
This creamy corn & golden potato chowder is everything I want in a healthy fall recipe. It’s filling, cozy, and made with simple ingredients, yet it feels like such a treat on a chilly evening. If you love hearty soup recipes, this one will definitely earn a spot in your fall meal rotation.
And don’t forget to pin this recipe to your fall recipes board, so you’ll have it handy the next time you’re craving something warm and comforting.
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