Creamy Vegan Corn Chowder (Oil-free!)
What is so special about this Vegan Corn Chowder recipe? Everything. It starts with pan-seared corn kernels and deglazed pan, which makes this soup actually oil-free. It is thickened with potatoes and turned creamy with a smooth cashew cream. What's not to like?
Servings 4 servings
Calories 310kcal
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
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.
Video
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*.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 60g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 1016mg | Potassium: 922mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1125IU | Vitamin C: 35mg | Calcium: 39mg | Iron: 3mg