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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.
Creamy Vegan Corn Chowder
Ingredients
Cream Base
- 1/2 cup raw cashews , soaked in water 3-4 hours (*See Note)
- 3/4 cup unsweetened soy milk (or any plant-based milk)
Soup Base
- 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)
Instructions
Cream Base
- Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.
Soup Base
- In a large soup pot, heat oil over medium heat and add onion, celery, and carrots. Sauté until tender, about 6-8 minutes. Add garlic, thyme, and crushed red pepper. Sauté for 30-60 seconds.
- Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about 2-3 minutes. Stir often.
- Sprinkle flour over veggies and stir constantly for 30-60 seconds. This will cook off the raw flour taste.
- Stir in broth and add potatoes, bay leaves, and salt. Turn heat up again to medium-high to simmer. Once simmering turn heat back to medium and simmer for about 10-15 minutes, until potatoes are tender.
- Add corn kernels and cook until tender. About 5-8 minutes depending on desired tenderness. Remove bay leaves.
- Turn heat to medium-low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 2-3 minutes and remove from heat. Stir in lemon juice and fresh cracked pepper if desired.
- Using an immersion blender or regular blender, blend some of the soup depending on your desired consistency. I like lots of texture, so I blend less than half the pot. You can skip blending the soup if you prefer a chunkier soup.
- Place in your favorite soup bowls & garnish with fresh green onion. Side with crackers or crispy bread. Enjoy!
Notes
Nutrition
Melissa Huggins
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Danielle
March 19, 2018 at 8:15 amI made the corn chowda this weekend and the taste is really good! I have tried making a few diff corn Chowda’s and to no avail none have tasted good. However, the one issue I had with this recipe seems to be in the cashew process. I blend it for about 5 minutes in a very good blender along with almond milk.. I still have small chunks of cashews. I also made your fettuncine Alfredo recipe this weekend and had no issues blending the cashews to make that alfredo sauce. I did follow directions letting the cashews sit overnight. Any suggestions if I try to make this again next time?
Melissa Huggins
March 19, 2018 at 8:51 amHi Danielle, Thank you so much! So happy you liked it!
Usually, when there is a problem with the cashews not breaking down, it’s because the blender isn’t strong enough or the cashews weren’t soaked long enough. With high-powered blenders, you barely need to soak them. Since you said you soaked them overnight and didn’t have a problem with the alfredo sauce, I’m stumped. The only thing I can think of is could be the almond milk or maybe the cashews you bought. Were they from the same batch you used previously? Is the almond milk super smooth? Here are some things to try: Boil the cashews for 15-20 minutes. That will soften them good. Normally I just soak in very hot water, but you should try the boiling method. Try a different milk this time and see if it happens. You can also add a small amount more milk than the recipe calls for, and see if that works. If that fails, you can skip the cashew cream altogether and use full-fat coconut milk. About 3/4-1 cup will suffice. It won’t taste coconutty. 🙂 I hope this helps. I’d love to hear how it turns out next time. Thanks for stopping by and sharing your feedback.
Dawn
February 8, 2018 at 7:20 pmIf I make it on a Sunday and freeze it and then unfreeze it Thursday, how long will it last before we should eat it? Thanks!
Melissa Huggins
February 9, 2018 at 9:47 amHi Dawn, I think it would be fine for 3-4 days in the fridge. Have a great weekend! 🙂
Kimberley
January 14, 2018 at 8:40 pmThis is sooo good! I will be making it again. Highly recommend. I left out the white wine and just used stock instead. Delish!
Melissa Huggins
January 15, 2018 at 10:20 pmHi Kimberly, thank you for making it and sharing your feedback. So glad you liked it! 🙂
Sherry
January 3, 2018 at 4:44 pmMy husband made this soup for dinner tonight and it was wonderful. We left out the lemon and red peppers. Excellent flavor and enough variety in the size of the veggies for great texture. Thanks, Melissa
Melissa Huggins
January 4, 2018 at 9:11 amHi Sherry, thank you so much for the feedback! I’m so happy you both loved it! Happy New Year! 🙂
Yvonne
December 21, 2017 at 11:54 amWonderful taste! And non vegan boyfriend loved it. Problem was the cashews left a little grainy texture and I didn’t know how to use immersion blender to make it more creamy without blending all the potatoes in the soup so I skipped that step. How do you make chowder extra smooth? But the taste was amazing!!
Melissa Huggins
December 21, 2017 at 7:58 pmHi Yvonne, thank you for making it! It sounds like your blender might not be strong enough to pulverize the cashews. The cashew cream should be completely smooth. You may need to soak the cashews overnight. If the cashew cream is still gritty, you may want to skip it altogether. You can use 1 cup of full-fat canned coconut milk instead. You won’t taste the coconut, but if you don’t like it at all, you can just use 3/4 cup soy milk. The soup will still be creamy. I hope this helps. I’d love to hear how it turns out for you next time.
Dawn
September 29, 2017 at 8:45 amCan you make this a few days ahead of eating it? Was thinking of making it on a Sunday for a Mon or Tues dinner.
Thanks!!
Melissa Huggins
September 30, 2017 at 10:12 pmHi Dawn, yes, you can make it ahead of time. You may need to add a small amount of vegetable broth when reheating but that’s it. Thanks for stopping by. Have a nice Sunday 🙂
Majken Hendriks
September 17, 2017 at 5:25 pmThis recipe looks delicious! I have been on the hunt for new healthy dinners, yay!
I will be trying this one out! Thanks for sharing 🙂
Melissa Huggins
September 20, 2017 at 10:14 amHi Majke, thank you for stopping by! I’m so glad you found some recipes you like. Let me know if I can help you find anything in particular. Have a great week!
Kara Yarnot
August 30, 2017 at 6:16 pmI have missed creamy soups and chowders since going vegan and was very excited to find this recipe. It did not disappoint. It was flavorful and filling. Plus, there is more than enough for lunch tomorrow. My only comment is that it took me a lot longer than 15 minutes to prep (more than 30 minutes).
Melissa Huggins
August 30, 2017 at 7:05 pmHi Kara, Thank you for making it and sharing your feedback (especially about the prep time). I missed creamy soups too, so I made it a mission to veganize my favorites. Enjoy the leftovers! 🙂
Kiki
August 29, 2017 at 8:36 amThis is wonderful! Mary Ellen at V Nutrition highlighted this on her FB page. Shout out to her for alerting me to your wonderful web page. I was roasting a case of Hatch green chilis yesterday while I made this and added a handful of roasted chopped green chilis with the corn and wow! Very good! Being New Mexican we add chili to just about everything. This made so much soup that I took a quart over to my elderly neighbors, non vegans, who loved it.
Melissa Huggins
August 29, 2017 at 11:46 pmHi Kiki, thank you for stopping by. I’m so happy you found my blog through Mary Ellen’s FB page. She’s one of my favorite bloggers. Just the sweetest person too. I’m so happy you liked the corn chowder. It sounds insanely delicious with the green chilis! I MUST try this next time. Thank you for sharing your feedback. Have a great week!
Gayle
August 26, 2017 at 1:36 pmI spent the afternoon making this, taking my time. I used coconut milk and it is one of the best things I’ve ever tasted! I highly recommend making this.
Melissa Huggins
August 26, 2017 at 5:04 pmHi Gayle, this is so wonderful to hear! Thank you for making it and sharing your feedback. I’m so happy you liked it. Have a great weekend!
BeeH
August 23, 2017 at 7:16 amHi Melissa, as always I love your recipes. I made this chowder and it was really delicious. I only made a couple of modifications and it really worked. I like my food with color, it think is a Peruvian thing, I used turmeric to give the soups that bright yellow color. I t did not change the taste, oh! I also used yellow potatoes and omit the flour to reduce the carb content it was still creamy and divine!!!
Melissa Huggins
August 23, 2017 at 10:19 amHi Beatriz, Thank you for making it! I’m so happy it worked out for you. I think the addition of turmeric is a wonderful idea and I will try that next time. I haven’t tried it without the flour, but I’ll give that a go too. I love getting feedback like this. Thank you again 🙂 xo