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    Home > Vegan Soups

    Vegan Corn Chowder

    By Emese Maczko on 06/17/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan corn chowder is incredibly creamy without any dairy, thanks to a base that is thickened with potatoes and finished with smooth cashew cream. The pan-seared corn kernels add a pop of sweetness to every bite.

    Light yellow soup served in a black bowl with croutons, corn, and diced potatoes. It is sprinkled with freshly chopped herbs, brown bacon bits and sliced spring onion.

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    There is nothing quite like a warm bowl of soup. This vegan corn chowder has been a staple in my home for years. It is so easy to make and is incredibly satisfying.

    I can’t get enough of comforting vegan soups, and this cream of spinach soup, vegan cream of mushroom soup, and Hokkaido pumpkin cream soup are some of my favorites.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan soup recipes
    • Creamy Vegan Corn Chowder

    ❤️ Why you’ll love it

    I am in love with the creamy texture of this chowder, which is achieved without using any dairy products. The secret lies in the cashew cream, which is a blend of soaked cashews, water, and a touch of nutritional yeast for a cheesy flavor.

    The combination of sweet corn and velvety potatoes in a rich, flavorful broth not only tastes delicious but also makes this chowder a hearty and satisfying meal. It is a perfect dish for a cozy night in or for sharing with friends and family.

    The use of fresh, simple ingredients, and the cooking process that builds layers of flavor, makes this soup stand out. It is a go-to recipe in my kitchen, and I am sure it will become one in yours too.

    Light yellow soup up very close with a laddle taking a serving. You can see chopped celery, diced potatoes, corn and sliced spring onion
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    🧾 Key ingredients

    This vegan corn chowder is a perfect combination of simple, wholesome ingredients that come together to make a hearty and delicious dish.

    Sweet corn is the star of this dish, adding a pop of sweet flavor and a satisfying bite. You can use fresh, frozen, or canned corn, making this recipe incredibly versatile and accessible.

    Yukon Gold potatoes are the perfect addition to this chowder. When cooked, they break down slightly, thickening the soup and adding a rich, creamy texture.

    Onion and celery are the aromatic bases of this chowder, providing a depth of flavor that is both sweet and savory.

    Cashew cream is a key ingredient in this recipe, adding a lusciously creamy texture without any dairy. It is easy to make at home with just a few simple ingredients.

    Sweet smoked paprika and thyme are the primary seasonings in this chowder, adding a subtle smokiness and a hint of earthy flavor that complements the sweetness of the corn and the richness of the cashew cream.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this vegan corn chowder recipe, the most crucial piece of equipment you will need is a good quality blender. I particularly recommend a high-speed blender like a Vitamix. It is essential for achieving the creamy and smooth consistency of the cashew cream, which is a key component of this chowder.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Soak the cashews in boiling water for 5 minutes. If you prefer, you can also boil them in water on the stove for 5 minutes.

    STEP 2
    While the cashews are soaking, prepare the rest of the ingredients. Chop the onion, celery, and chives.

    Making the cashew cream

    STEP 1
    Once the cashews are done soaking, drain them and place them in a high-speed blender. Add a pinch of salt and nutritional yeast, if using.

    STEP 2
    Pour in some water and blend the mixture until it becomes smooth and creamy. This should take about 45 to 60 seconds.

    STEP 3
    Transfer the cashew cream to an airtight container and store it in the fridge for up to 2 weeks.

    Making the vegan corn chowder

    STEP 1
    Heat a large nonstick pot over medium heat. Add the corn kernels and cook them for 5 to 6 minutes, stirring every 90 seconds.

    STEP 2
    The corn will become translucent and some parts of it will brown and stick to the bottom of the pot. Deglaze the pot by pouring in half a cup of the vegetable broth.

    STEP 3
    Add the onion, celery, paprika, thyme, and pepper to the pot. Sauté these ingredients until the onion is translucent, which should take about 4 to 5 minutes.

    STEP 4
    Add the chopped gold potatoes to the pot, along with the remaining vegetable broth and water. Raise the heat to high. When the mixture starts to simmer, reduce the heat to medium-low.

    STEP 5
    Cook the ingredients for 15 minutes, or until the potatoes are fork-tender. Then, transfer 2 cups of the soup to a high-speed blender.

    STEP 6
    Add the cashew cream to the blender and blend the mixture on high speed for 30 to 40 seconds, with the blender vent open.

    STEP 7
    Pour the smooth liquid back into the pot and stir to combine. Season the soup with salt and pepper to your liking.

    STEP 8
    Transfer the vegan corn chowder to serving bowls and top it with the chopped chives. Enjoy your delicious, plant-based meal

    💡 Expert tip

    For the best flavor, take your time to sauté the corn, and do not skip deglazing the pot. Allowing the corn to cook until it becomes translucent, and then deglazing the pot with a little broth, adds a depth of flavor to the chowder.

    🔄 Variations

    If you are a fan of spicy food, consider adding a chopped jalapeno or a pinch of cayenne pepper to give this vegan corn chowder a kick. It will complement the sweetness of the corn and add a nice twist to the flavor profile.

    For a heartier version, try adding some cooked or canned beans. White beans, such as cannellini or navy beans, would work well in this recipe. They will not only add texture but also increase the protein and fiber content of the chowder, making it a more filling meal.

    If you are a fan of different textures in your food, consider adding some diced carrots or red bell peppers. These vegetables will not only add color to the chowder but also a satisfying crunch, which contrasts nicely with the creamy texture of the soup.

    Light yellow soup served in two black bowls with croutons, corn, and diced potatoes. It is sprinkled with freshly chopped herbs, brown bacon bits and sliced spring onion. A small white bowl is full of brown bacon bits.

    🥣 Serving ideas

    This vegan corn chowder is a versatile dish that can be enjoyed in many ways.

    For a comforting, hearty meal, consider serving it with some homemade vegan bacon bits. You can also pair it with a side of crusty bread, breadsticks, croutons, or crackers. This will add a satisfying crunch and make the meal even more filling.

    If you enjoy a bit of texture and variety in your food, consider adding some seeds, chopped nuts, or trail mix on top. In addition to providing a satisfying crunch, these toppings will also add a dose of healthy fats and protein to your meal.

    For a more substantial meal, consider serving this chowder with some roasted veggies on the side. Sauteéd mushrooms, roasted asparagus, roasted broccoli, or sauteéd carrots are all great options.

    Red dutch oven from above with a light yellow soup. A laddle is taking a serving with visible diced potatoes, corn and celery slices. A small white bowl is next to it full of brown bacon bits.

    ❄️ Storing tips

    Storing and reheating this vegan corn chowder is easy and it even gets better the next day as the flavors continue to meld.

    To store, allow the chowder to cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days.

    I do not recommend freezing this soup as the creamy cashew base can separate and become grainy upon thawing and it will not be as smooth and creamy as when it was first made.

    When you are ready to eat, simply reheat it on the stovetop. Place the pot over medium heat and stir it occasionally until it is heated through. If the soup is too thick, you can add a little bit of vegetable broth to thin it out to your desired consistency.

    🤔 FAQs

    Can I use a regular blender instead of a high-speed one?

    A regular blender can be used, but the resulting cream may not be as smooth. If you prefer a super smooth cashew cream, it is recommended to use a high-speed blender.

    Do I need to peel the potatoes?

    It is not necessary to peel the potatoes, especially if you are using organic ones. The skin of the potato contains a lot of nutrients and adds a nice texture to the chowder.

    What can I use to replace cashew cream?

    If you are allergic to cashews or simply do not have any on hand, you can use coconut cream or silken tofu as a replacement. However, keep in mind that these substitutions will alter the flavor and texture of the chowder.

    Why did my chowder turn out too thick?

    If your chowder is too thick for your liking, you can simply add more vegetable broth or water to thin it out. Remember to adjust the seasoning accordingly, as the added liquid will dilute the flavors of the chowder.

    More vegan soup recipes

    You can browse through our vegan soup recipes or check out

    • Yellow cream soup topped with roasted broccoli florets, brown croutons, white drizzle spots served in 2 white bowls with a spoon in each. Other toppings like croutons, red pepper flakes and chopped parsley is in small bowls around the soups.
      Broccoli Sweet Potato Soup
    • Black plate from above with red tomato-based soup and chopped vegetables like cabbage, orange sweet potato, celery stalk slices, topped with lemon slices and dried green herbs
      Cabbage Sweet Potato Soup
    • Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.
      Pumpkin Sweet Potato Soup
    • Yellow cream soup topped in a black bowl with charred pineapple wedges, drizzled with a white sauce and sprinkled with chopped green herbs, red flakes and sesame seeds.
      Ginger Carrot Sweet Potato Soup

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Light yellow soup served in a black bowl with croutons, corn, and diced potatoes. It is sprinkled with freshly chopped herbs, brown bacon bits and sliced spring onion.

    Creamy Vegan Corn Chowder

    Caitlin Shoemaker (From My Bowl)
    This vegan corn chowder is incredibly creamy without any dairy, thanks to a base that is thickened with potatoes and finished with smooth cashew cream. The pan-seared corn kernels add a pop of sweetness to every bite.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Baking time 20 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Servings 4 servings
    Calories 310kcal

    Equipment

    • our Vitamix A2300
    • Cast-iron Dutch Oven (3-quart / 2.8 liter)

    Ingredients
     
     

    • 4 cup Sweet corn (fresh, frozen or canned)
    • 1 pound Yukon Gold potatoes (medium) peeled and cut into 1⁄2-inch cubes
    • ½ Onion (medium) diced
    • 1 Celery stalk diced
    • 4 cup Veggie broth
    • 2 cup Water
    • ½ cup Cashew Cream see below
    • ½ tsp Sweet smoked paprika powder
    • ½ Tbsp Thyme (fresh, chopped)
    • ½ tsp Black pepper or more to taste
    • Salt to taste
    • Spring onion or chives optional for topping

    Cashew Cream (makes 1+½ cup)

    • 1 cup Cashew nuts
    • ¾ cup Water
    • ¼ tsp Himalayan salt
    • ½ tsp Nutritional yeast optional
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    Instructions
     

    Making cashew cream

    • Soak cashews in boiling water for 5 minutes or boil them in water using stockpot on the stove-top for 5 minutes.
    • Put the cashews, salt, and nutritional yeast (if using) in a high-speed blender with water. Process until smooth and creamy, 45 to 60 seconds. Store in an airtight container in the fridge for up to 2 weeks. It may thicken as times goes by.

    Making corn chowder

    • Heat a large nonstick pot over medium heat; when it is warm, add the corn kernels and cook for 5 to 6 minutes, stirring every 90 seconds. The corn will become translucent and parts of it will brown and stick to the bottom of the pot.
    • Deglaze the pot by pouring in 1⁄2 cup (120 ml) of the broth. Use a spoon to remove any pieces of corn that have stuck to the bottom of the pan.
    • Add the onion, celery, paprika, thyme, and pepper, then sauté until the onion is translucent, 4 to 5 minutes.
    • Add the chopped gold potatoes to the pot with the remaining broth and 2 cups (480 ml) water. Raise the heat to high; when the mixture starts to simmer, reduce the heat to medium-low. Cook for 15 minutes, until the potatoes are fork-tender.
    • Transfer 2 cups (480 ml) of the soup to a high-speed blender. Add the cashew cream to the blender and blend on high speed for 30 to 40 seconds, with the blender vent open.
    • Pour the smooth liquid back into the pot and stir to combine. Season with salt and pepper to taste, if necessary.
    • Transfer the soup to serving bowls and top with chives. Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips to make a perfect soup

    • Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
    • Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. However, you cashew cream may not be as smooth as you would like. We recommend using a high powered blender like Vitamix*.
    This recipe was featured in Caitlin Shoemakers’s Simple Delicious Vegan Cookbook. It was republished with her permission. 

    Video

    Nutrition

    Nutrition Facts
    Creamy Vegan Corn Chowder
    Amount Per Serving (1 serving)
    Calories 310 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 1016mg44%
    Potassium 922mg26%
    Carbohydrates 60g20%
    Fiber 7g29%
    Sugar 11g12%
    Protein 10g20%
    Vitamin A 1125IU23%
    Vitamin C 35mg42%
    Calcium 39mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    211 shares

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    Comments

      5 from 6 votes (4 ratings without comment)

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    1. Tamara

      July 09, 2024 at 11:48 am

      What can I use instead of cashews? My kids are allergic to nuts and soy

      Reply
      • Nandor Barta

        August 01, 2024 at 7:53 am

        Hi Tamara, cashew cream here is used to thicken the soup. You can leave it out and opt for a nut-free thickener. I have a list of 20 you can choose from.

        Reply
    2. Patti Grant

      February 17, 2024 at 7:20 am

      Is there a substitute for cashew cream? I don’t do nuts.

      Reply
      • Nandor Barta

        February 18, 2024 at 1:24 pm

        Hi Patti, you can use a soy-based or rice-based cooking cream. Coconut cream is too strong flavored for this soup.

        Reply
    3. SARA

      September 06, 2022 at 10:39 pm

      5 stars
      DELICIOUS, will make again. I had a pound of hatch chili peppers that I needed to use up, so I roasted and skinned those and pureed half into the cashew cream and the other half diced added at the same time as the onions. I also added a bunch of cumin and garlic powder just cuz.

      Reply
    4. Savannah

      September 30, 2021 at 6:36 pm

      5 stars
      This recipe is absolutely fantastic. I have had trouble eating lately and this soup brought me back to life. Incredible!

      Reply

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    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

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    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
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    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
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