Creamy Vegetable Chowder From Scratch

You know those meals where it’s better every time you eat it? Well, that’s this creamy vegetable chowder from scratch. The peppers, jalapenos, potatoes, and cashew cream pair perfectly with the herbs and spices. We crave this chowder on chilly nights, it always warms the body and the soul!

2 bowls of soup with bell peppers inside and bay leaves sitting by the bowl
Source: Plum Branch Home

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We love eating this chowder with a side of homemade cornbread or slices of garlic butter sourdough toast. We often alternate between the two sides because my favorite is cornbread and my husband’s is garlic toast. You really can’t go wrong with either, they pair perfectly!

Creamy Vegetable Chowder Recipe Inspiration

A few years ago while living and traveling in our camper van, we ate mostly vegan and vegetarian. Between needing to save money and food storage safety, we found ourselves unable to eat meat like we used to so, I started finding new ways to incorporate vegetables.

One of our favorite recipes was from a fellow traveling couple’s cookbook, Eamon and Bec. It was a vegan vegetable chowder. After making it dozens of times, I realized I had created my own version with our favorite vegetables and fewer simplified steps. That creation is what we have here today. We make it at least once a month or every Friday during Lent haha!

Why You’ll Love This Soup

  • Perfect for no meat Fridays during Lent
  • Dairy-free and meat-free
  • It’s got the best savory taste
  • Nutritious meal for any day of the week
  • Super simple to whip up

Prep Ahead of Time

To reduce the prep time of this recipe, chop your bell peppers, jalapenos, and onions ahead of time and place them in the fridge. You can also do this with the potatoes but submerge them in a container or jar of water until you’re ready to use them. This will help prevent any discoloration.

Ingredients

  • 2 medium russet potatoes
  • 1/2 of an onion
  • 1/2 of a bell pepper (any color)
  • 1/2 of a jalapeño
  • 1 Tbsp olive oil or avocado oil
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup cashew cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 2 1/2 Tbsp apple cider vinegar
  • 2 bay leaves
  • 1/8 – 1/4 tsp ground cayenne (you choose the spice level)
  • 1 tsp lemon juice

Kitchen Tools You May Need

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How To Make Vegetable Chowder

Prepping

Peel and slice potatoes into 2-inch cubes

Rinse cubes twice with water and add to the pot you’ll use to make this chowder.

pot full of potato chunks in water
Source: Plum Branch Home

Fill pot with water until potatoes are fully submerged (about 1-2 inches above them) and bring it to a boil.

Next, turn heat to low-medium and cover with a lid. Cook for 15 mins until potatoes are soft.

knife sitting by diced onions
Source: Plum Branch Home

While potatoes are cooking, slice onion into a fine dice and set aside.

diced jalapeno, peppers, and onions in a bowl
Source: Plum Branch Home

Rinse bell pepper and jalapeno, remove their seeds, and slice into small chunks (size of preference). Set aside.

Once potatoes finishing cooking, drain the water off and place them in a bowl to set aside.

Cooking

In the same pot you cooked the potatoes, add in olive/avocado oil, diced onion, jalapeño, and bell peppers. Cook for 8 mins on medium, stirring occasionally.

flour being added into a pan full of veggies for a roux
Source: Plum Branch Home

Next, turn heat to low, add in 1/4 cup of vegetable broth and flour, stirring continually for 1 minute to cook the roux.

Turn heat up to low-medium and whisk in the rest of the vegetable broth until smooth.

Add in cooked potatoes, cashew cream, salt, pepper, garlic powder, nutritional yeast, ground cayenne, cashew cream, lemon juice, apple cider vinegar, and bay leaves.

Simmer on low- medium, stirring occasionally, for 10 mins. Then serve and enjoy!

Add Ins

You can add in more vegetables if you’d like to this recipe! Here’s some ideas:

  • sweet corn
  • peas
  • celery
  • carrots
  • cauliflower

Substitutions

Please know if you swap any ingredients out it can change the flavor and texture of this recipe

  • You can use full-fat coconut milk instead of cashew cream (just don’t use store-bought plant-based milk, they’re too runny)
  • If you don’t have vegetable broth on hand you can use mushroom broth
  • If you can’t find nutritional yeast you can leave it out, you just won’t have that cheesy, nutty flavor.

Storing Leftovers

Allow leftover chowder to cool completely then place in an air-tight container in the fridge for up to 3 days.

Freezing Instructions

For longer storage, place chowder in a freezer-safe bag or container in the freezer for up to 2 months.

bowls of soup with veggies inside sitting on a towel with bay leaves beside it
Source: Plum Branch Home

Recipe FAQ

How long can you keep chowder in the refrigerator?

It’ll last about 3 days in the fridge in an air-tight container.

Is this recipe vegan and vegetarian?

Yes, this recipe is both vegan and vegetarian (dairy-free, meat-free).

Does the jalapeno make it spicy?

The jalapeno is more for flavor than spice. Be sure to remove the seeds and inside membrane to prevent it from being extra spicy. The ground cayenne is what makes it more spicy.

Recommended

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bowls of soup with veggies inside sitting on a towel with bay leaves beside it

Creamy Vegetable Chowder From Scratch

Molly LaFontaine of Plum Branch Home
You know those meals where it's better every time you eat it? Well, that's this creamy vegetable chowder from scratch. The peppers, jalapenos, potatoes, and cashew cream pair perfectly with the herbs and spices. We crave this chowder on chilly nights, it always warms the body and the soul!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 2 people

Ingredients
  

  • 2 medium russet potatoes
  • 1/2 of an onion
  • 1/2 of a bell pepper (any color)
  • 1/2 of a jalapeño
  • 1 Tbsp olive oil or avocado oil
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup cashew cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 2 1/2 Tbsp apple cider vinegar
  • 2 bay leaves
  • 1/8 – 1/4 tsp ground cayenne (you choose the spice level)
  • 1 tsp lemon juice

Instructions
 

Prepping

  • Peel and slice potatoes into 2-inch cubes
  • Rinse cubes twice with water and add to the pot you'll use to make this chowder.
  • Fill pot with water until potatoes are fully submerged (about 1-2 inches above them) and bring it to a boil.
  • Next, turn heat to low-medium and cover with a lid. Cook for 15 mins until potatoes are soft.
  • While potatoes are cooking, slice onion into a fine dice and set aside.
  • Rinse bell pepper and jalapeno, remove their seeds, and slice into small chunks (size of preference). Set aside.
  • Once potatoes finishing cooking, drain the water off and place them in a bowl to set aside.

Cooking

  • In the same pot you cooked the potatoes, add in olive/avocado oil, diced onion, jalapeño, and bell peppers. Cook for 8 mins on medium, stirring occasionally.
  • Next, turn heat to low, add in 1/4 cup of vegetable broth and flour, stirring continually for 1 minute to cook the roux.
  • Turn heat up to low-medium and whisk in the rest of the vegetable broth until smooth.
  • Add in cooked potatoes, cashew cream, salt, pepper, garlic powder, nutritional yeast, ground cayenne, cashew cream, lemon juice, apple cider vinegar, and bay leaves.
  • Simmer on low- medium, stirring occasionally, for 10 mins. Then serve and enjoy!
Keyword creamy vegetable chowder, plum branch home creamy vegetable chowder, vegan vegetable chowder, vegetable chowder

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