Zen and Zaatar

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Zen and Zaatar » Recipes » Main Dishes

    Potato and Corn Cauliflower Chowder (Vegan, GF)

    Published: Jan 20, 2017 · Modified: Apr 8, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · Leave a Comment

    Love it? Share it!

    76 shares
    Jump to Recipe

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    This potato and corn cauliflower chowder is so rich and creamy that you wouldn't believe it's vegan! Infused with rosemary, it's the perfect hearty winter soup, filling enough to eat as a meal.

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    I have always loved creamy soups, especially clam chowder, as well as cream of potato and seafood bisques... the list goes on! Sadly, I gave them up years ago, except for a few occasional indulgences, because they are so heavy and definitely not the healthiest of soups! Since going vegan, I have yet to have tried a creamy soup like that, until now! And I can finally indulge in what seems like a hearty, creamy soup, but without the guilt!

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    This soups base is made from roasted cauliflower, some potato for extra creaminess, and vegetable broth. It's amazing how puréed cauliflower can result in a rich and creamy base! Rosemary adds a wonderful aroma and the paprika adds just the right amount of smokiness, reminiscent of the flavor found in traditional creamy seafood soups.

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    I hope you love this recipe as much as I do! Let me know if you try this in the comments below, and don't forget to post your recreations on Instagram @zenandzaatar!

    Recipe

    potato corn cauliflower chowder vegan vegetarian gluten free rosemary bisque soup zenanzaatar food blog recipe

    Potato and Corn Cauliflower Chowder (Vegan, GF)

    Zena Hassoun
    A much healthier alternative to traditional chowders and bisques, this creamy, vegan potato and corn cauliflower chowder is not lacking in flavor or richness!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins
    Cuisine Vegan
    Servings 4
    Calories 480 kcal

    Ingredients
      

    • 7 cups cauliflower florets
    • 1 head garlic
    • ½ onion red or yellow
    • 4 cups peeled and diced potatoes I prefer yukon gold
    • 2 tablespoon olive oil
    • ¼ cup nutritional yeast
    • 1 teaspoon salt
    • ½ teaspoon smoked paprika
    • 2 cups almond milk
    • 4-5 cups vegetable broth
    • 2 cups corn kernels
    • 2 tablespoon chopped rosemary

    Instructions
     

    • Preheat oven to 425F. Cut off the end of the garlic head to expose the bulbs. Put garlic head, cauliflower florets, onion halve, and diced potatoes on a baking sheet. Drizzle exposed garlic head, onion, florets, and potatoes with olive oil.
    • Bake for 20-30 mins, checking at 15 minutes, until veggies are tender and slightly browned.
    • Blend cauliflower florets, garlic, onion, 1 cup of the diced roasted potatoes, 4 cups of vegetable broth, and almond milk in a high speed blender. You may need to do this in several batches. Blend until smooth. If it is too thick, you can add the extra cup of vegetable broth.
    • Place the blended cauliflower mixture into a large pot over medium high heat. Add in corn, remaining diced potatoes, rosemary, salt, smoked paprika, and nutritional yeast. Heat through for 5-10 minutes before serving. Enjoy!

    Nutrition

    Serving: 1servingCalories: 480kcalCarbohydrates: 83gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 3977mgFiber: 14gSugar: 20g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
     

    More Vegan Main Dish Recipes

    • A bowl of Arabic lentil soup topped with pita chips, crispy onions, and parsley, and served with lemon.
      Authentic Arabic Lentil Soup (Shorbat Adas)
    • Finished image of the kale salad topped with tahini dressing, chickpeas, and slices of avocado.
      Hearty Kale Salad with Tahini Dressing and Chickpeas (Savory)
    • The freekeh recipe shown with the cooked freekeh, topped with roasted cauliflower and chickpeas and drizzled with tahini.
      Simple Middle Eastern Freekeh with Cauliflower and Chickpeas
    • Vegan tomato tart with basil cashew ricotta and a gluten free tart crust
      Vegan tomato tart with basil cashew ricotta (gluten-free)

    Love it? Share it!

    76 shares

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

    Trending Recipes 🔥

    • How to make a super flavorful tofu scramble with spinach and cherry tomatoes. Forget about “bland” tofu, this tofu scramble is bursting with umami flavor, seasoned with nutritional yeast and tahini. A great plant-based alternative to scrambled eggs, this flavorful tofu scramble recipe is sure to be a vegan breakfast favorite!
      Super Flavorful Tofu Scramble with Spinach and Tomatoes
    • This healthy vegan nutella is date sweetened
      Healthy Vegan Nutella (Date-Sweetened)
    • vegan kunafa or knafeh, a shredded phyllo and sweet cheese dessert
      Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert
    • ful medames, a syrian fava bean and chickpea breakfast salad
      Ful Medames, Syrian Style (Arabic Bean Salad) [Vegan, GF]
    • This horaa osbao (horak esbao) is a syrian pasta dish with lentils and tangy pomegranate sauce.
      Syrian Pasta with Lentils & Caramelized Onion (Horaa Osbao) | حراق اصبعه - Vegan
    • The sweet potato and chickpea quinoa bowl with brussels sprouts, pepitas, and topped with maple tahini drizzle.
      High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Vegan Summer Recipes

    • This is the featured Palestinian salad photo, showing all the components of the salad.
      Palestinian salad (Mediterranean tomato cucumber salad)
    • The green apple kale smoothie featured image
      Green apple kale smoothie
    • a photo showing the mediterranean tomato salad with zaatar, lemon, and olive oil
      Middle Eastern tomato and red onion salad with za’atar
    • This is the featured image of galayet bandora, the finished product of Palestinian sautéed tomatoes and olive oil.
      Galayet Bandora (Palestinian Pan Fried Tomatoes) Recipe
    • Mediterranean pearl couscous salad featuring moghrabieh couscous, lemon, cucumber, and olives, in a lemon herb olive oil dressing.
      Irresistible Pearl Couscous Salad (Vegan)
    • This vegan shakshuka make a delicious Middle Eastern breakfast. This Mediterranean brunch recipe is made plant based using chickpea based eggs baked in a tomato and red pepper sauce.
      Mouth-Watering Vegan Shakshuka

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Connect

    On this site, we share products we genuinely love through affiliate links. This means we may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Your support helps keep this blog running, and we appreciate it!

    Copyright © 2025 Zen and Zaatar LLC

    76 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required