Creamy Vegan Corn Chowder

Name: Creamy Vegan Corn Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 people
Ingredients: 1/2 cup raw cashews (, soaked in water 3-4 hours (*See Note)); 3/4 cup unsweetened soy milk ((or any plant-based milk)); 2 tablespoons grapeseed oil ((or preferred oil)); 1 medium yellow onion (, diced); 2 celery stalks (, diced); 2 medium carrots (, diced or sliced 1/4 inch thick); 3 med/large cloves garlic (, minced); 1 teaspoon dried thyme; 1/4 teaspoon crushed red pepper ((optional)); 1/2 cup dry white wine; 4 1/2 cups vegetable broth (, low sodium ); 3 tablespoons all-purpose flour; 2 medium russet potatoes (, peeled and cut into bite-sized pieces); 2 bay leaves; 1 1/4 teaspoon Himalayan salt (, more to taste); 3 cups fresh corn (, cut off kernels from corn cobs (frozen can be used)); 1-2 tablespoons fresh lemon juice ((optional)); Fresh cracked pepper (, to taste); 1/2 cup green onion (, sliced (for topping))

August 14, 2017 By Melissa Huggins 22 Comments

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Brighten up your summer with this Vegan Corn Chowder. It’s super creamy, flavor-packed & satisfying. You’ll get a taste of fresh sweet corn in every bite!

It’s monsoon season here in Arizona, so it’s cloudy and rainy every other day. I like it because it really cools down the sweltering desert heat, but there is a trade-off, and it gets really humid here and I hate leaving the house.

My hair goes bonkers and the mosquitos are out for blood. Sounds fun, doesn’t it? It’s not all bad though and this Creamy Vegan Corn Chowder is definitely a perk of my summer.

Fresh organic corn is everywhere around here and I’m taking full advantage of its abundance. I just loaded up the freezer with my Zucchini Corn Fritters and this Vegan Corn Chowder. Yep, they both freeze well and we’ll be enjoying them for the next few months.

I adapted this Vegan Corn Chowder from my Vegan Clam Chowder recipe. They taste different, but they are basically made the same way, with a similar creamy base.

It’s really easy to make and it takes about 30 minutes on the stove and about 15 minutes to prep. So it’s perfect for busy weeknight meals or lazy Sunday grub.

How do I make Vegan Corn Chowder?

Fresh corn is the star of the show, but this chowda also has carrots, celery, potatoes and green onion to add to its wholesome goodness.

Here’s what else you’ll need to bring it all together:
– Olive oil
– Onion
– Fresh garlic
– Raw cashews
– Soy milk
– Thyme, Bay leaves, Crushed red pepper
– White wine
– Vegetable broth
– All-purpose flour
– Lemon juice
– Salt & pepper

You’ll also need a sturdy soup pot, potato peeler, a chef’s knife, cutting board and maybe a glass of wine while you’re cooking.

There are so many reasons to make this Vegan Corn Chowder. It’s:

Bright
Colorful
Subtly sweet
Savory
Veggie-packed
Creamy
Buttery
Satisfying
Hearty
Mouth-watering
Freezer-friendly
Thermos-friendly

If you’re looking for more fresh corn inspo, you may like my go-to barbecue essentials: this Grilled Corn Salad, and my Vegan Potato Salad. They are both easy to make and a hit at every gathering

So, are you ready to get your hands on a bowl of this delicious chowda? Let’s do this!

I’d love to hear from you

If you make this Vegan Corn Chowder, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.