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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!
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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
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 304kcal

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

*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.
*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

Serving: 1bowl | Calories: 304kcal | Carbohydrates: 41g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 513mg | Potassium: 916mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3860IU | Vitamin C: 13.5mg | Calcium: 87mg | Iron: 3mg