One of my favourite challenges with vegan cooking is discovering fan-favourites and giving them a dairy-free or meat-free twist, like this recipe for a Creamy Vegan Corn Chowder! Gone are the days when you say “I can’t have that anymore”, there are many substitutes for you to create.
This recipe is a rich vegetable chowder with sweet corn and potatoes. You’ll want to dive right into this creamy broth with a rich texture made from blended cashews. Nobody will believe that there are zero creams in this recipe. This chowder is also gluten-free!
To create your Creamy Vegan Corn Chowder, you’ll need to start by soaking the cashews in boiling water for 10 minutes and then blend. If you do not have a powerful blender, like a Vitamix then you’ll need to soak your cashews for at least 4 hours or overnight. Rinse them and then blend together with your other base ingredients until your “broth” becomes creamy.
On the stovetop, you’ll start to create your vegetable medley. If you do not have the vegetables I’ve listed below, it’s okay to get creative with what is in your fridge. Just keep in mind the flavour profile you’re wanting to achieve.
You’ll pair your “broth” together with your sauteed veggies and there you have a Creamy Vegan Corn Chowder. Scroll below for the full list of ingredients and instructions. If you enjoyed this recipe, you may want to try my other classic soup recipes for Creamy Vegan Mushroom Soup and Creamy Roasted Vegan Tomato Soup.
If you’re creating a meal for a larger gathering, this recipe works wonders! Pair the chowder with Vegan Cornbread and one of my many salads.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintCreamy Vegan Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/3 cup raw cashews, soaked
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2 cups plant milk
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4 tbsp nutritional yeast
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large or 4 small cloves of garlic
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1 tbsp vegan butter or light vegetable oil
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1 small onion, chopped
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3 ribs celery, chopped
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2 medium carrots, peeled and chopped
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4 cups Yukon gold or white potatoes, chopped into bite-sized pieces
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1 cup fresh or frozen corn kernels
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2 cups vegetable broth
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1 tsp dried thyme leaves
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1 tbsp apple cider vinegar
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1 tsp salt (or to taste)
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¼ tsp pepper
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Chives to garnish
Instructions
- Soak cashews in boiling water for 10 minutes if you have a powerful blender. If not, soak for 4 hours or overnight.
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Rinse and drain cashews. Blend along with plant milk, nutritional yeast and garlic until smooth and creamy.
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Meanwhile, heat vegan butter or oil in a thick-bottomed pot over medium-high heat. Add onion, celery and carrot. Sauté for 5 minutes or until the vegetables soften and onion turns translucent.
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Add potatoes, cashew cream, vegetable stock and dried thyme. Bring to a simmer and cook until the potatoes are fork-tender and the chowder has thickened (about 6-8 minutes).
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Lastly, add the corn and season to taste with salt and pepper. Garnish with chives (if desired).
Notes
- If your chowder becomes too thick, thin with plant milk, vegetable stock or water.
- Reuse your vegetable waste for use in homemade broth. I keep onion ends, mushrooms, carrots and potato peels in a bag in my freezer.
THIS soup is now my favourite! I made it for supper last night and my husband and I both agreed that it’s extremely delicious. I added red peppers and cooked the veggies in vegetable broth (as we’re oil-free) and otherwise made it as written and it’s perfect!
Author
Hi Paula,
Thank you so much for your comment. 🙏🏻 I’m so happy you and your husband loved this recipe. It’s my family’s favorite as well. This soup is even better the next day (if there is any leftover). Since you enjoyed this recipe I think you’ll love my Vegan Mushroom Soup, Vegan Leek & Potato or Lemony Chickpea with Wild Rice. Thanks again Paula 🙏🏻
Susan💗🌱