For a richer flavor, roast the vegetables before adding them to the pot. Toss them with olive oil, salt, and pepper and roast at 400°F (200°C) for 20-25 minutes. If you don't have a high-speed blender, soak the cashews in hot water for at least 30 minutes to soften them before blending. This chowder is even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a gluten-free option, ensure your vegetable broth is certified gluten-free.
Creamiest Vegan Corn Chowder
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS57
Indulge in the comforting embrace of this luxuriously creamy vegan corn chowder. A symphony of sweet corn, tender vegetables, and a velvety cashew cream, this chowder is a plant-based masterpiece that rivals traditional recipes in both flavor and texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Fiber9 g
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Protein12 g
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Saturated Fat1 g
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Sodium446 mg
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Sugar10 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5-7 minutes.
02
StepAdd the potatoes, cauliflower, bay leaves, thyme, and oregano. Stir to combine and cook for another 5 minutes, allowing the spices to bloom and the vegetables to develop a deeper flavor.
03
StepPour in the vegetable broth and add 6 cups of the corn kernels. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 35-40 minutes. Remove and discard the bay leaves.
04
StepWhile the soup simmers, prepare the cashew cream. In a high-speed blender, combine the remaining 2 cups of corn kernels, cashews, and nutritional yeast. Add a few ladles of the hot simmering broth to the blender. Be cautious when blending hot liquids, filling the blender no more than half full at a time and venting the lid to prevent pressure buildup.
05
StepBlend until completely smooth and creamy, adding more broth as needed to achieve a velvety consistency. Carefully pour the cashew cream into the soup pot and stir to combine. Season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
06
StepServe hot, garnished with fresh herbs, a swirl of vegan cream, or a sprinkle of chili flakes for a touch of heat.
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Keanu Johnson
Apr 23, 2025The best corn chowder I've ever had, vegan or otherwise!
Domenica Mckenzie
Apr 1, 2025I never thought vegan chowder could be so rich and flavorful! The cashew cream is genius.
Tyshawn Schaden
Feb 16, 2025Absolutely delicious! The perfect comfort food for a chilly evening.
Jonathon Carter
Jan 31, 2025So creamy and flavorful! I used frozen corn and it turned out great.
Arthur Buckridge
Jan 8, 2025I've made this several times now, and it's always a hit. Easy to follow and so satisfying.
Daniela Reinger
Dec 18, 2024I added some roasted red peppers for a little extra sweetness and it was amazing!
Monserrate Greenfelder
Nov 7, 2024This recipe is a game-changer! My kids, who are picky eaters, devoured it.