Vegan Corn Chowder - this ultra creamy soup is filled with sweet corn, potatoes, and bell peppers. Raw cashews add richness to the broth!
This vegan corn chowder is bursting with summer corn flavor! The sweet corn kernels, creamy gold potatoes, and bright bell peppers are hugged with a flavorful creamy broth. Smoked paprika adds a necessary smoky element in place of bacon and raw cashews get blended into the soup for rich creaminess without dairy.
Reasons to love this recipe!
- An easy one pot soup recipe that is filling enough to be the main meal!
- The best mix of late summer and fall flavors. Sweet corn and a creamy potatoes mmmmmm.
- Made without dairy, but it's super creamy and hearty!
Ingredients and Substitutions:
- Vegan butter - we like this homemade recipe or Miyokos brand best. You can also use oil in a pinch, but butter lends a nice flavor and richness.
- Onion - yellow or white work best here. Purple is okay but it will throw the color of the soup off.
- Red bell pepper - yellow or orange bell pepper work here too.
- Garlic
- Corn - in season, I like to use fresh and slice it off the cob. Out of season frozen corn works!
- Potatoes - yukon gold or red potatoes.
- Vegetable broth
- Raw cashews - they add richness and creaminess!
- Smoked paprika - adds a delicious smoky element in place of bacon.
- Salt and pepper - feel free to adjust to taste.
- Parsley - optional for garnish.
How to make vegan corn chowder:
Saute the vegetables: Melt the butter in a large soup pot or dutch oven. Sauté the onion and bell pepper until tender. Add in the garlic and cook until fragrant.
Simmer: Add in the corn, potatoes, vegetable broth, water, paprika, salt and pepper. Simmer until the potatoes are fork tender.
Blend: Transfer a third of the soup to the blender along with the cashews. Blend until creamy. Return to the pot, stir, and serve!
Leftovers?
If you have any leftovers, store them in the fridge for 4-5 days. The soup keeps beautifully and will have even more flavor the second time you eat it. Reheat it on the stovetop or in the microwave.
For longer storage, freeze the soup for up to 3 months. Thaw before reheating.
How to make vegan soup creamy without any cream
There are two ways we create a luxuriously creamy vegan corn chowder without any cream, milk, or dairy.
First, blending the soup creates creaminess. The starch in the potatoes breaks down and creates a creamy soup.
Second, we add some raw cashews when blending. The raw cashews create a sort of vegan "cream", adding richness to the soup. If you have a high speed blender, there's no need to soak the raw cashews beforehand. If you don't, it's best to give them a soak. Follow the soaking directions on this post here.
What to serve with vegan corn chowder?
This soup is best served with some crusty bread and vegan butter. Add a side salad and dinner is complete!
More soup recipes!
- Instant Pot Vegetarian Chili
- Vegan Chicken Noodle Soup
- Lebanese Lentil Soup
- Spicy Roasted Red Pepper Soup
- Italian Balsamic Vegetable Soup
Vegan Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Vegan Corn Chowder - this ultra creamy soup is filled with sweet corn, potatoes, and bell peppers. Raw cashews add richness to the broth!
Ingredients
- 2 tablespoons vegan butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 4 ears corn, kernels removed
- 5 cups diced potatoes
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup raw cashews, see note
Instructions
Melt the butter in a large soup pot or dutch oven over medium high heat. Sauté the onion and bell pepper until tender, about 5 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
Add in the corn, potatoes, vegetable broth, water, paprika, salt and pepper. Bring to a simmer, cover, and cook until the potatoes are fork tender, about 10-15 minutes.
Transfer a third of the soup to a blender along with the cashews. Blend until creamy. Return to the pot, stir, and serve!
Notes
Butter: You can also use oil in a pinch, but butter adds great flavor and richness.
Cashews: If you have a high speed blender, proceed with the recipe as written. If not, it's best to soak the cashews before blending. Check out this post for a quick soak method.
Nutrition
- Serving Size: ⅙th recipe
- Calories: 316
- Sugar: 8g
- Sodium: 964mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Love this recipe! Add roasted poblano peppers and used hemp milk.