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Vegan Corn Chowder

This hearty Vegan Corn Chowder is a creamy and delightful mouthful of comforting flavors and textures. It's a satisfying, but light bowl chock-full of savory flavors with an undertone of tart and subtle sweetness. 
Course Soup
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 304kcal



Cream Base

  • ½ cup raw cashews (*See Note)
  • ¾ cup water + more for soaking cashews

Soup Base

  • 2 tablespoons avocado oil (or preferred oil)
  • 1 medium yellow onion , diced
  • 2 celery stalks , diced
  • 3 cloves garlic , minced
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper (optional)
  • ½ cup dry white wine (optional)
  • 3 tablespoons all-purpose flour
  • 4 ½ cups vegetable broth , low sodium
  • 2 large yukon gold potatoes , peeled and cut into ¼-inch pieces
  • 1 bay leaf
  • 1 teaspoon sea salt , more to taste
  • Fresh cracked pepper , to taste
  • 4 cups fresh corn , cut off kernels from 4 corn cobs (frozen can be used)
  • 1-2 tablespoons fresh lemon juice (optional)


Cream Base

  • To prep the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a high-powered blender with ¾ cup of water. Blend on high until very smooth. Set aside.

Soup Base

  • In a large soup pot, heat oil over medium heat and add onion and celery. Sauté until tender, about 3-5 minutes.
  • Add garlic and sauté for 30-60 seconds until fragrant
  • Now add the crushed red pepper and thyme. Sauté 30-60 seconds until fragrant.
  • 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. * If you're not using wine, you can skip this step entirely without substituting.
  • 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 leaf, salt, and pepper. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and simmer for 10 minutes.
  • Add corn kernels and cook for another 8-10 minutes until potatoes are fork-tender and corn is cooked. Remove bay leaf. 
  • Turn heat to low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Warm for 1-2 minutes and remove from heat. Stir in lemon juice if desired.
  • Optional: to give the soup base more body, place 1-2 cups of soup in a blender and pulse 2-3 times, then pour back into the pot and stir (you can also use an immersion blender). You can skip the blending if you prefer a chunkier soup.  
  • See note for topping ideas. Enjoy!


Cashews: If you want to prep them ahead, pre-soften them by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
  • If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 8 hours or more.
  • Instead of cashew cream, you can also use 1 cup canned full-fat coconut milk. You may need to cook the sauce a few minutes longer to thicken.
Topping Ideas: smoked paprika, fresh parsley, vegan cheese shreds, crushed red pepper, sliced green onion, vegan bacon bits, vegan sour cream, fresh cilantro, Old Bay seasoning.


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