Tasty Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. It’s packed with vegetables, vegan, and gluten-free.

10 mins
35 mins


  • Large pot or Dutch oven


  • 1 Tbsp oil
  • 1 small white onion, peeled and chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1.5 lbs Little Potatoes, quartered
  • 1 red bell pepper, chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups frozen corn kernels (or fresh if making this in late summer)
  • 2 Tbsp fresh thyme (can substitute 1 tsp dried thyme), chopped
  • 2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 6 cups vegetable broth
  • 1/4 tsp salt
  • 3 Tbsp dill, chopped


  • Step 1

    In a large pot or Dutch oven, heat the olive oil over medium heat.

  • Step 2

    Add the onion, carrots and celery and cook until tender and onion is translucent, about 5 to 6 minutes.

  • Step 3

    Add the potatoes, red bell pepper, garlic and cook another five minutes, stirring often.

  • Step 4

    Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for about 20 minutes until potatoes are cooked through.

  • Step 5

    Remove two cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.

  • Step 6

    Add in the dill and season to taste, adding more salt/pepper if needed.

  • Step 7

    Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.