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.
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:
– Vegan butter
– Olive oil
– Fresh garlic
– Raw cashews
– Soy milk
– Thyme, Bay leaves, Crushed red pepper
– White wine
– Vegetable broth
– All-purpose flour
– Lemon juice
– Salt & pepper
There are so many reasons to make this Vegan Corn Chowder. It’s:
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.
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
- 1/2 cup raw cashews , soaked in water 3-4 hours (*See Note)
- 3/4 cup unsweetened soy milk (or any plant-based milk)
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1 medium yellow onion , diced
- 2 celery stalks , diced
- 2 medium carrots , diced or sliced 1/4 inch thick
- 2-3 med/large cloves garlic , minced
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 cup dry white wine (*See Note)
- 4 1/2 cups vegetable broth , low sodium (*See Note)
- 3 tablespoons all-purpose flour
- 2 medium russet potatoes , peeled and cut into bite-sized pieces
- 2 bay leaves
- 1 1/2 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)
Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.
In a large soup pot, heat oil & butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic, thyme, crushed red pepper, Sauté about 5-7 minutes, or until veggies are tender.
Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down, about 3-5 minutes. Stir often.
Sprinkle flour over veggies and stir constantly for 1 minute. 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. Discard bay leaves.
Add corn kernels and cook until tender. About 5-8 minutes depending on desired tenderness.
Turn heat to medium low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in lemon juice and fresh cracked pepper.
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. If you want it thicker (if not blending) mash some of the potatoes on the side of the pot with a fork.
Place in your favorite soup bowls & garnish with fresh green onion. Side with crackers or crispy bread. Enjoy!
*To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 20 minutes, until softened.
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.
*Wine: not all wine is vegan and may contain egg whites. However, there are many that are vegan. Here is a vegan wine directory.
*Prep time doesn't include soaking time for cashews
* Other topping ideas: paprika, fresh thyme, vegan cheese shreds, crushed red pepper, vegan sour cream, fresh cilantro, fresh parsley.