One Pot Vegan Dill Pickle Chowder

5 from 5 votes

Dill pickles flavor this hearty, creamy chowder with potatoes and vegan spicy sausage.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Servings:

Calories: 263kcal

Author: Lauren Boehme

Heat the olive oil on medium high in a large soup pot.
Add the onion, carrots, garlic and pickles to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 1-2 minutes.
Add the sausage to the pot and break up into crumbles with a wooden spoon. Toss with the veggies and continue to sauté until the sausage is brown. 1-3 more minutes. Season with a pinch of salt and pepper.
Remove the sautéed sausage and veggies from the pot, put in a separate bowl and set aside.
Now, add the potatoes to the pot and heat on medium. Sprinkle the potatoes with a pinch of salt and pepper. Toss.
Pour the vegetable broth into the pot and stir the potatoes with the broth. Bring to a simmer, reduce heat to medium low.
Let the potatoes simmer for about 10-15 minutes or until the potatoes are tender.
While the potatoes simmer, whisk together the vegan yogurt, pickle juice and flour in a small mixing bowl.
Once the potatoes are tender, pour the yogurt mixture into the pot with the broth and potatoes and whisk to combine.
Then add the veggies and sausage back to the pot and stir everything together.
Bring back to a simmer, and let simmer until the chowder thickens slightly and is creamy.
Season with a pinch of salt and pepper. Add the fresh dill and stir.
Taste and adjust seasonings, adding more salt and pepper and/or pickle juice if needed.
Serve!