If you’re craving a creamy soup but want to skip the dairy, this vegan corn chowder is the answer! It’s rich, comforting, and full of flavour, made with just 9 simple ingredients. Thanks to blended cashews and nutritional yeast, you get a velvety texture and cheesy taste—without using any milk or cheese. It’s an easy one-pot recipe, perfect for a quick dinner or lunch, especially on cool evenings.
Ingredients You’ll Need
Base Ingredients:
- 1–2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, finely chopped
- 5 cups vegetable broth
- 1/2 teaspoon smoked paprika
- 4 cups corn (fresh or frozen)
- 2 pounds Yukon Gold potatoes, peeled and chopped (around 4 medium potatoes)
To Blend:
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1/2–1 teaspoon salt (adjust to taste)
How to Make Vegan Corn Chowder
1. Sauté the Veggies
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring often, until it softens. Add the chopped red bell pepper and cook for another minute.
2. Cook the Soup Base
Now pour in the vegetable broth. Add smoked paprika, corn, and the chopped potatoes. Give everything a good mix. Bring it to a boil, then lower the heat and simmer for about 10 minutes, or until the potatoes are soft and easy to mash with a fork.
3. Blend for Creaminess
Carefully scoop out about 2 cups of the soup and pour it into a blender. Add the raw cashews and nutritional yeast. Blend everything until the mixture is super smooth and creamy.
4. Finish and Serve
Pour the blended mixture back into the soup pot. Stir everything together and season with salt as needed. Let it warm through for a minute or two, then serve hot. Enjoy it as-is, or with some crusty bread or a simple salad on the side.
This vegan corn chowder is proof that you don’t need cream or cheese to enjoy a rich and hearty soup. Made with simple plant-based ingredients and ready in under 30 minutes, it’s perfect for quick family dinners or meal prepping for the week. The cashew blend makes it luxuriously creamy, while the corn and potatoes add natural sweetness and depth. It’s comfort food at its best—healthy, easy, and full of flavour!
FAQs
Can I use canned corn for this recipe?
Yes! You can use canned, fresh, or frozen corn. Just make sure to drain canned corn before using.
Do I need to soak the cashews?
If you don’t have a high-speed blender, soak the cashews in hot water for 15-20 minutes to make blending easier and smoother.
Can I freeze vegan corn chowder?
Yes, this soup freezes well. Let it cool fully, then store in airtight containers. Thaw and reheat gently on the stove.
What can I use instead of cashews?
You can use blanched almonds or sunflower seeds, but cashews give the creamiest result.
Is this chowder gluten-free?
Yes, all the ingredients used are naturally gluten-free. Just ensure your broth is gluten-free too.
