Vegan Corn Chowder
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Hearty and cozy Vegan Corn Chowder, with potatoes and sweet corn. It’s super creamy, flavorful and easy to make with 9 ingredients and 30 minutes!
Cozy up to a big bowl of this Vegan Corn Chowder, with plenty of tender potatoes and sweet corn. Comfort food at it’s finest! No one will believe it’s dairy free. This chowder is ultra creamy, thick and rich.
You can use fresh or frozen corn, making this a great year round chowder! The best part: It only calls for 9 ingredients and takes just 30 minutes or less to make. Serve with a side salad for a delicious weeknight meal that the whole family will enjoy.
How do you make vegan corn chowder thick and creamy?
Since there is no dairy involved, the creaminess of the chowder comes from both potatoes and raw cashews. After you simmer the potatoes, corn and other ingredients, blend a cup of raw cashews with a few cups of the soup (plus nutritional yeast), then return it back to the pot. Stir and you will have a super creamy corn chowder!
SEE RECIPE CARD BELOW FOR FULL INGREDIENTS AND INSTRUCTIONS.
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I do recommend a high powered blender such as a Vitamix to blend the cashews. It is my #1 most used kitchen appliance, and I’m not sure I could live without it!
Here is the creamy mixture (cashews + soup + nutritional yeast) in action:
Allergic to cashews?
If you have a nut allergy, don’t worry! You can leave them out if needed and the soup will still be quite creamy and delicious. You can either make the soup as directed, and then use an immersion blender to blend some of the soup, or throw a few cups of it in a blender and blend then add back to the pot.
You could also substitute raw slivered almonds for the cashews. But the potatoes will make the soup quite creamy by themselves, so it’s okay if you can’t have nuts.
Want more vegan soup recipes?
- Vegan Broccoli Cheese Soup
- Easy Vegan Potato Soup
- Super Creamy Cauliflower Kale Soup
- Everyday Vegan Lentil Soup
- Vegan Black Bean Soup
Consider making a batch of smoky baked tempeh bacon to crumble on the top of each bowl. Enjoy!
Vegan Corn Chowder
Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, chopped small
- 5 cups vegetable broth
- 1/2 teaspoon smoked paprika
- 4 cups corn, fresh or frozen
- 2 pounds yukon gold potatoes, peeled and chopped, | about 4 medium potatoes
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1/2-1 teaspoon salt, or to taste
Instructions
- In a large soup pot, saute the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.
- Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.
- To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!
Notes
- Consider serving corn chowder with a sprinkling of crumbled tempeh bacon. So good.
- Allergic to cashews? Try raw slivered almonds, or just leave them out completely. The soup will still be quite creamy from the potatoes, and you can use an immersion blender directly in the pot, or blend a few cups of the soup and add it back to the pot.
- There is no need to soak the cashews, because the soup will be so hot it will help them blend.
Nutrition
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91 Comments on “Vegan Corn Chowder”
Miam !
Thank you! I ove the taste,
However, it does not have that beautiful bright cheery yellow color as in your photos! did anybody else’s turn out tan from the cashews instead?
Something similar has happened before when I’ve used cashews to make a sauce for instance, and it has come out with that tan color that’s pretty unappealing. That’s kind of how my soup turned out with a touch of orange which must be from the smoke paprika I assume. No nice yellow corn chowder look.
How can I get that?
I used corn on the cob that I had cooked earlier in the week and everything else was the same as in the instructions.
Thank you!
I’m glad you love the taste of the chowder. Mine is a bright and cheery color, and in fact using cashews makes for the creamiest looking soups! I wonder if you have a high powered blender and are using raw cashews? I could see that using roasted cashews might change the color, as they are darker. And not having a powerful enough blender wouldn’t get it creamy enough perhaps. You can also add a pinch of turmeric for color, if you want.
I don’t particularly care for corn, but I got a lot from my CSA, so I searched for a chowder recipe. I looked at many, but this seemed most to my liking, and boy was I right. This was delicious, nutritious and easy to make. If I get more corn from the CSA, I will definitely make this again.
I’m glad you loved the corn chowder! Thank you for sharing your wonderful review and comments!
Best corn chowder recipe ever! I topped it with the tempeh bacon – and this is most awesome with fresh corn on the cob! Thank you for your amazing website – i found you by accident and your site has made our meals so much better! Thanks
I’m so thrilled that you found my site! Welcome! Thanks for taking your time to share your wonderful review! I’m glad you loved the corn chowder!
DELICIOUS! Frozen corn didn’t work for us, as it got a little chewy. Also might lessen the nooch by just a bit. Great flavor all around and we’ll definitely make again!
Yes!!! This recipe!!! One of my favourite meals pre plant based was corn chowder. This is the best corn chowder recipe! So rich, creamy, and just warms your insides on a cool day. Passing this recipe on to everyone I know!
Thanks for your amazing recipes, Nora! So far I have yet to find one I won’t make again!
Thank you, Lindsee, for your kind review! It means a lot to me! I’m glad you love the chowder, and thank you for sharing it! I’m glad you are enjoying my recipes! Happy cooking!
Excellent recipe. Was a huge hit with the kids and so easy to make. I used the instant pot.
Thank you for sharing your review, Debbie! I’m glad the chowder was a hit with everyone!
My husband, who said “I don’t like corn” (after I bought a Costco supply), LOVED this recipe and asked for it to be added to my weekly rotation. When trying new recipes out I always ask him if he liked it enough for me to make again in a week, a month, or a year. This was a hands down weekly request. Thank you for sharing this delicious recipe.
How great Michelle! Thank you for sharing your wonderful review! I’m glad the recipe is husband approved and will be part of your weekly meal rotation!
OMG Love. Thank you for this. I’ve been on a whole food plant based diet since October and this is the recipe I make the most. Delicious! I use veggie broth to sauté the onion – and sweet potato instead of white and love it.
I’m glad you love the chowder! Thank you, Pam, for taking your time to share your review!
Yes yes yes!!! So good I was worried the portions would be small nope it’s delicious and filling! Thank you
I’m glad you loved the chowder, Stefanie! Thank you for sharing!
This recipe turned out great and was so easy to make! Will also go great with Nora’s biscuit recipe!
Hi Brianna. I’m glad the recipe turned out great for you! Thank you for sharing!
Delicious, thank you for the recipe
Thank you, Deborah!
My family didn’t even realize this was vegan! So, so good! I added canned mushrooms and plant based bacon to enhance it even more.
Hi Janelle. Your additions sound delicious! Thank you!
One of my favorite vegan soups. I do it without cashews & it’s still very good! One of my go-to’s!
So so good. Has become one of my go to meals 🙂 thanks for this recipe!
You’re welcome!
OMG!!! Just made this and can’t believe how delicious, rich and creamy it is!! I did add a few drops of liquid smoke, 1/2 t. thyme and a few stalks of diced celery. I will definitely add this to my favorites!!! Best vegan corn chowder, hands down!!!
This recipe turned out great!! I added an extra bell pepper, some green onion, and a bit of cabbage, and it’s super tasty! Can’t wait to share this with my friends and family on Thanksgiving!
I’ve made this twice already in a single week, following it to the letter for the first batch. I could only find fire-roasted corn kernels at Whole Foods for the second batch, and I’m not upset about it. It would be fantastic with jalapeno corn bread or vegan cheddar biscuits. I did add a couple stalks of celery, pepper, 2-3 garlic cloves, and a bay leaf this go-round. The first batch had some larger bits of cashew/nutritional yeast left. To get a really creamy soup, I had to blend the cashews/nutritional yeast into a nut butter first. Then I added the 2 cups of soup. This batch is perfectly creamy! Definitely a keeper.
Thank you! Glad you enjoyed it.
Excuse me… 4 stars only?
This recipe was easy to follow and tastes delicious. Can it be frozen?
Yes, it freezes well. Thank you!
Best creamy vegan soup I’ve made so far. Delicious!! So glad I found your site!
I’m so glad to hear that!
So so tasty! Thanks for the great recipe!
Thank you! Glad you enjoyed it.
Loved this! New to veganism so learning how to replace diary in cooking has been hard but this turned out great! I added jalapeños to mine and used smoked alder salt. Super yummy!
Sounds good!
Hi! Can this be made in the crock pot? I don’t have a soup pot and love the convenience of the crock pot.
Thx!
I’m sure it would work. I would try either 4 hours on high or 8 hours on low.
Super yummy! Thanks!
You’re welcome!
Omg….. so simple and freaking delicious! Your recipes are the best 🙂