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.

🧾 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.

🥣 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.

❄️ 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

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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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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.

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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.