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Creamy Vegan Corn Chowder

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

Course Main Course, Soup
Recipe Type American, Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 304 kcal
Author Melissa Huggins

Ingredients

Cream Base

  • 1/2 cup raw cashews , soaked in water 2-4 hours (*See Note)
  • 3/4 cup unsweetened soy milk (or any plant-based milk)

Soup Base

  • 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)
  • 2 tablespoons fresh lemon juice
  • Fresh cracked pepper , to taste
  • 1/2 cup green onion , sliced (for topping)

Instructions

Cream Base

  1. Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.

Soup Base

  1. 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.

  2. 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.

  3. Sprinkle flour over veggies and stir constantly for 1 minute. This will cook off the raw flour taste. 

  4. 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.

  5. Add corn kernels and cook until tender. About 5-8 minutes depending on desired tenderness. 

  6. 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.

  7. 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. 

  8. Place in your favorite soup bowls & garnish with fresh green onion. Side with crackers or crispy bread. Enjoy!

Recipe Notes

*To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 10-15 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.

 

 

Nutrition Facts
Creamy Vegan Corn Chowder
Amount Per Serving (1 bowl)
Calories 304 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Sodium 513mg 21%
Potassium 916mg 26%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Sugars 8g
Protein 11g 22%
Vitamin A 77.2%
Vitamin C 16.4%
Calcium 8.7%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.