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This vegan corn chowder is made creamy with a cashew cream, coconut milk, tons of fresh sweet corn, and potatoes. Have this summer favorite on the table in less than 1 hour.
I have severalvegan soupson the blog, but there’s nothing quite like a classic corn chowder. A goodcreamy vegan potato souporpotato leek soup comes close, but the addition of fresh corn really takes things up a notch.
It’s the perfect thick, chunky soup for weeknight dinners, meal prep, or hosting friends for a summer party. And while it’s one of my more expensive recipes on the blog at about$3.40 per serving, this hearty vegan corn chowder was originally inspired byMonkey Pod Kitchen’sCoco Corn Chowder that was $15 per serving for an appetizer sized bowl. With that being said, this homemade chowder is almost 5x cheaper!
TABLE OF CONTENTS show
Why You’ll Love This Recipe
- It’s naturally thick and creamy.No added cornstarch, flour, or blending half of the soup with an immersion blender required!
- Vegan and gluten-free.This recipe is naturally vegan and gluten-free without any changes.
- Hearty meal year round.This easy corn chowder is easily my favorite vegan soup recipe to make with fresh corn during the summer months.
- Great for meal prep.Leftovers keep for several days and similar to a good bowl of chili, the corn flavor intensifies over time.
Chowder Ingredient Notes
- Cashews:For this recipe, you need raw cashews. They make a great dairy-free, vegan replacement for heavy cream. If they have been salted or roasted with oils, it will completely change the flavor of the chowder.
- Broth:I used low-sodium vegetable broth, but a low sodium vegan chicken broth would also work great. If you are using a vegetable stock you will need additional salt to taste.
- Nutritional yeast:Adds a natural cheesy flavor without any dairy.
- Lemon juice:Fresh lemon juice adds a natural brightness and balances the richer, cream base of the chowder.
- Aromatics:This chowder recipe uses a classic blend of yellow onion, celery, and garlic. If necessary, you can use garlic powder.
- Potatoes:This recipe will work with both Yukon gold potatoes and russet potatoes. I prefer the natural creaminess of Yukon gold potatoes, but use what you have!
- Corn kernels:The beauty of this chowder is you can make it with whatever corn you have on hand any time of year. If it’s summer, opt for fresh sweet corn you’ve cut off the corn cobs. In the cooler months, use frozen corn or cans of corn. Any and all corn works!
- Non-dairy milk:Use any unsweetened, plain plant-based milk of choice. I like to use light coconut milk, but I’ve also used almond milk, cashew milk, and soy milk and all work great. If you only have full-fat coconut milk, use 1 (15 ounce) can, plus 2 cups of water. This will keep the corn chowder from being too rich.
- Miso paste:Adds depth of flavor and saltiness to the chowder.
Variations
- Add bell pepper:If desired, add up to 1 diced red bell pepper to the recipe.
- Add greens:I regularly add 1 1/2 cups of chopped greens (fresh or frozen work great).
- Make it smoky:When sautéing the aromatics, add in 2-4 ounces of diced tempeh bacon. It adds a ton of smoky flavor, plus plant-based protein!
How to Make Vegan Corn Chowder
- Soak the cashews.Place the cashews in a small mixing bowl and cover with hot boiling water. Let sit for 5-10 minutes to soften.
- Make the cashew cream.Once the cashews are softened, drain them thoroughly and add to a high speed blender along with 2 cups of vegetable broth, nutritional yeast, and lemon juice. Blend until completely smooth and creamy and set aside.
- Sauté the aromatics.Warm a large pot or dutch oven over medium heat. Once warm, add 2 tablespoons of olive oil or vegan butter and heat through for a couple minutes. Add the onion and celery and sauté for 5-6 minutes, or until softened, translucent, and fragrant. Add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
- Add potatoes and corn.Next, add in the cubed potatoes, and sweet corn. Sprinkle in dried parsley and salt and stir to combine.
- Pour in milk and cashew cream.Stir well to combine. Increase the heat to medium-high heat and bring the chowder to a boil.
- Simmer for 15-20 minutes.Once boiling, reduce the heat to a simmer. Cook, uncovered, for an additional 15-20 minutes, or until the potatoes are fork tender and the broth has thickened into a creamy consistency. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Stir in miso paste.In a separate small mixing bowl, add the miso paste, plus 1/4 cup of water. Using a whisk, break up the miso paste in the water until smooth and uniform. Pour into the creamy vegan corn chowder and stir to combine.
- Serve.Serve the chowder immediately while warm with sliced green onions, red pepper flakes, tempeh bacon and/or crackers or crusty bread. Enjoy!
Recipe FAQs
Can I freeze this chowder?
I do not recommend freezing this chowder as the creamy soup base will cause it to separate and the potatoes will become mealy. If you are interested in freezer-safe soups, I have several freezer meals that freeze much better.
Can I make this recipe in the Instant Pot or slow cooker?
I have not yet tested a pressure cooker or slow cooker version of this stovetop chowder.
Will this recipe work with sweet potatoes?
I would not recommend using sweet potatoes because they are naturally much lower in starch compared to gold potatoes and russet potatoes. Without the called for potatoes, the sweet potatoes will not thicken the chowder as it should. Similarly, I do not recommend using red potatoes.
How to Store Corn Chowder
Leftover vegan potato corn chowder will keep for up to 5 days in an airtight container in the refrigerator.
The Best Vegan Corn Chowder Recipe
4.91 from 11 votes
click stars to rate!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Cost: $13.59 per recipe / $3.40 per serving
This vegan corn chowder is made creamy with a cashew cream, coconut milk, tons of fresh sweet corn, and potatoes. Have this summer favorite on the table in less than 1 hour.
Equipment
Ingredients
- 1 cup raw unsalted cashews ($2.84)
- 2 cups low-sodium vegetable broth ($0.18)
- ¾ cup nutritional yeast ($2.76)
- ½ lemon juiced ($0.29)
- 2 tablespoons olive oil ($0.38)
- 1 yellow onion diced ($0.60)
- 1 cup celery diced ($0.44)
- 2 cloves garlic minced ($0.12)
- 4 cups Yukon gold potatoes peeled and chopped into ½-inch chunks ($1.80)
- 3 cups white sweet corn fresh, frozen, or canned ($1.40)
- 1 teaspoon dried parsley ($0.06)
- 1 teaspoon salt ($0.02)
- 4 cups unsweetened plant-based milk ($2.40)
- 2 teaspoons yellow miso paste ($0.30)
Instructions
Soak 1 cup of raw cashews in boiling hot water for 5-10 minutes, or until softened.
Drain the cashews and add to a high speed blender along with the vegetable broth, nutritional yeast, and lemon juice. Blend until completely smooth and creamy. Set aside.
Place a large soup pot over medium heat. Once warm, add 2 tablespoons of avocado oil and allow to heat through for a few minutes.
Once the oil is warm, add the onion and celery and sauté for 5-6 minutes, or until softened, translucent, and fragrant. Add the minced garlic and sauté for 30 seconds.
Add the chopped potatoes, sweet corn, dried parsley, and salt. Stir to combine.
Next, pour in the cashew cream mixture along with 4 cups of unsweetened plant-based milk and stir to combine. Increase the heat to medium-high and bring the chowder to a simmer.
Once simmering, reduce the heat to medium-low, and let simmer, uncovered, for an additional 15-20 minutes, or until the potatoes are fork tender and the broth has thickened into a creamy consistency. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
In a separate small mixing bowl, add the miso paste, plus 1/4 cup of water. Using a whisk, break up the miso paste in the water until smooth and uniform. Pour into the creamy vegan corn chowder and stir to combine.
Serve immediately while warm with sliced green onions and oyster crackers. Enjoy!
- Potatoes:Peeled, diced russet potatoes work well.
- Add bell pepper:If desired, add up to 1 diced red bell pepper to the recipe.
- Add greens:I regularly add 1 1/2 cups of chopped greens (fresh or frozen work great).
- Make it smoky:When sautéing the aromatics, add in 2-4 ounces of diced tempeh bacon. It adds a ton of smoky flavor, plus plant-based protein!
Notes
- Full fat, canned coconut milk is going to make this chowder too rich.If it’s all you have, I recommend using 1 (15.5 ounce can) of full fat coconut milk and 2 cups of water. Or 2 (15.5 ounce cans) of lite coconut milk will work.
- Do not use oat milk in this recipe. It is too naturally sweet, even if the container says it is unsweetened.
- The potatoes will naturally thicken up this soup. No slurries required!
- If you overcook the soup, it could become grainy. Cook just until potatoes are easily pierced with a fork.
Nutrition
Serving: 1serving | Calories: 525kcal | Carbohydrates: 78g | Protein: 19g | Fat: 19g | Sodium: 1196mg | Fiber: 11g | Sugar: 6g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Author Nicolette Wax
Course Main Course
Cuisine American
Did You Love This Recipe?
Rate the recipe here and make sure to leave a comment below!
4.91 from 11 votes
This recipe was originally published April 20, 2020 and was updated on March 5, 2024 to include new recipe photos, step by step process photos, an ingredients photo, FAQs, and an improved written recipe.
Photography by: Your Home, Made Healthy
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