This easy gluten-free vegan corn chowder with potatoes and lots of vegetables is rich, creamy and ready in under 30 minutes. It's perfect for a cosy dinner that's made with wholesome ingredients.
Melt the vegan butter in a saucepan. Add the red onion, bell pepper and celery. Cook for around 5 minutes, until they start to soften.
Add the potatoes and vegetable broth. Cook for around 15 minutes more, until the potatoes soften fully.
Transfer ½ of the cooked vegetables and broth to a blender, also adding the plant based milk, apple cider vinegar, tofu, nutritional yeast, salt, paprika, cumin, garlic powder, mustard and lemon juice. Blend until smooth.
Add the sauce back to the pan together with the sweetcorn and flour, and stir for 2-3 minutes, until the soup starts to thicken.
Stir in the green peas and spinach and cook for 2 minutes more before serving.
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