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Vegan corn chowder in a bowl with parsley.

Vegan Corn Chowder

  • Author: Laurel Perry
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Vegan Corn Chowder - this ultra creamy soup is filled with sweet corn, potatoes, and bell peppers. Raw cashews add richness to the broth!


Units Scale
  • 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
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup raw cashews, see note


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!


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.


  • Serving Size: 1/6th recipe
  • Calories: 316
  • Sugar: 8g
  • Sodium: 964mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 47g
  • Fiber: 7g
  • Protein: 11g
  • Cholesterol: 0mg

Keywords: potato, corn, bell pepper, raw cashews, blender, smoked paprika, garlic, one pot, easy, Summer, Fall