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Cream-free Chowder
with soyrizo, corn, and potatoes

Active: 40 min Total: 40 min
You'll fall in love with this chowder just like our members did earlier this year, and you'll love the creaminess without the cream.
Smarts: This is a great soup to freeze, so feel free to scale.
Tags

Ingredients

Metric
Servings:
4
Soyrizo, Corn, and Potato Chowder with Cheddar:
  • Garlic - 3 cloves, minced
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Onions - 1, diced
  • Baby red potatoes - 1 1/2 lbs, quartered
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Soyrizo - 12 oz ((Or sub diced vegan sausage))
  • Vegetable broth - 2 1/2 cups
  • Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
  • Corn - 2 1/2 cups
  • Cheese - 4 oz, grated ((like cheddar or Jack))

Nutrition Facts

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Prep

  1. Garlic / Green onions / Onions / Potatoes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then soyrizo. Saute for 2 to 3 minutes and then set aside.
  2. Return pot back to medium-high heat. Add in second part of cooking oil and then garlic, white parts of green onions, and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes. Stir in potatoes, broth, and adobo sauce. Cover and bring to a boil and then simmer covered for ~5 minutes. Use an immersion blender to puree the soup just a bit. You want to leave some of the potatoes but also puree some to thicken the soup without having to add any cream.
  3. Stir in corn and soyrizo, and cook until warmed through, ~5 minutes. Season to taste with salt and pepper (or more adobo sauce for a deeper smoky taste). Serve in bowls, garnished with chopped green onions and grated cheese.

Nutrition Facts

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Reviews

Ratings

Original (87)
Gluten-free (5)
Paleo (7)
Vegetarian (11)

36 reviews

This was really good and comforting. Wish we would have made enough for leftovers.

By: Michelle
Posted: Aug 21, 2021
Diet: Original
0 Helpful

Good soup to add to our rotation.

By: Jenn
Posted: Dec 07, 2019
Diet: Original
0 Helpful

There's two versions of this one, the other one has poblano peppers and zucchini in it. They are both really good. On the other one I did add extra broth base to give it a touch more flavor.

By: Kristine
Posted: Nov 09, 2019
Diet: Original
0 Helpful

We used the original recipe but made it vegan with mock meats and veg stock. It was pretty easy to make and very yummy!

By: Hunter
Posted: Oct 11, 2019
Diet: Original
0 Helpful

Made a large batch for freezer leftovers.

By: Nicole
Posted: Feb 18, 2015
Diet: Original
0 Helpful

After I made this I realized I had totally forgotten to add the corn or to salt/pepper to taste. Husband found it pretty bland, but was okay with ingredients and texture. This is a very filling meal that could be easily adapted to a slow cooker. (Mine sat on simmer for at least an hour while I waited for my husband to get home.) I made this without a dutch oven or immersion blender -- just cut the potatoes up a bit smaller and smash them a bit to release some of the starch.

By: Annie
Posted: Jan 07, 2015
Diet: Original
0 Helpful