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Vegan Corn Chowder

Name: Vegan Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup chopped sweet or yellow onion; ¾ cup chopped carrots; ¾ cup chopped celery; 3 cups chopped red or Yukon gold potatoes (, or other type you prefer (about 3 medium potatoes or 1 pound)); ¾ -1 teaspoon sea salt (, adjust for your preference); Drizzle of oil or broth to sauté; 5 cups corn (, fresh or frozen, or about 6-8 ears); 1 - 2 medium cloves garlic (, adjust for your preference); 1 tablespoon fresh thyme; ¼ teaspoon pepper; 4 cups veggie broth (, low sodium if needed (plus 1 extra to thin out at the end)); ½ - 1 cup raw cashews (, see note); 1 cup vegan bacon (, my mushroom bacon or any vegan bacon you prefer); Parsley, chives or more thyme

By Sophia DeSantis, Reviewed by Anjali Shah on April 21, 2025

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This creamy Vegan Corn Chowder is rich, comforting, and one I make often when I need something quick but still filling. It’s made with corn, hearty potatoes, and blended cashews for that smooth texture. I love that it’s ready in just 30 minutes, which makes it a simple and wholesome option for busy nights.

Two soup bowls on a yellow and white checkered towel filled with corn chowder next to toppings on a wooden surface

I definitely didn’t plan to make a chowder the first time I made this soup. But as a potato lover, I had some in the pantry along with leftover corn from a week ago when I made a creamy Mexican corn soup, and absolutely no dinner plan. So I tossed everything into a pot, threw in some cashews, since I honestly use them in almost everything, and crossed my fingers. One spoonful later, I was already thinking about when I could make it again.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Soup Recipes!

📋 Recipe Card

Now this plant-based corn chowder has officially become a family favorite. We’re definitely a soup kind of family, we make some version at least twice a week. My kids are obsessed with this carrot potato soup, and my husband always asks for my vegan baked potato soup whenever the weather cools down.

👩🏽‍🍳 Why I Love This Recipe

How could I not love this vegan corn chowder? It’s rich and creamy without any dairy, super filling thanks to the potatoes and cashews, and made with simple whole food ingredients I always have on hand. It’s am amazing meal I can throw together when I need something comforting and easy after a long day.

And guess what makes it silky and creamy… blended cashews! Yes, that’s the secret and the main ingredient here, besides the potatoes of course. ha! They work perfectly together to give this chowder its rich texture without needing any dairy at all. I love that I don’t have to use any cream or butter, but the chowder still has that thickness it’s known for. The mix of sweet corn, soft, onion, garlic, and thyme brings out so much flavor too. And the best part, it all comes together fast, which is a huge win when everyone’s hungry and dinner needs to be on the table.

This vegan corn chowder isn’t a soup or a side dish you forget about. I usually serve it with a little vegan bacon on top or some bread for dipping, and it’s always a crowd-pleaser. I made it with families like mine in mind, those who enjoy hearty veggie meals that are easy to make. I’ve made this so many times already, and honestly, it’s one of the best simple soups I’ve ever made. I really hope you give it a try.

🥘 Ingredients

When I make this vegan corn chowder, I stick to a few key ingredients. The best part is, I usually already have them in my pantry.

Veggies: I use a mix of onion, carrots, celery, corn, potatoes, and garlic to build the base of the soup. Frozen or canned corn works just as well if you don’t have fresh.
Seasonings: A little sea salt, black pepper, and fresh thyme is what I use to make this chowder super flavorful. If you’re out of fresh thyme, dried thyme or Italian seasoning works great too.
Broth: I pour in veggie broth to simmer everything and blend it smooth if needed. Water with a pinch of extra salt or a bouillon cube is a good backup.
Nuts: Raw cashews are my go-to for making it rich and creamy without using any dairy.
To cook: I start by sautéing the veggies in a bit of oil or broth to soften them up.

🔪 How To Make

I’m excited to show you exactly how I make this vegan corn chowder, step by step, with photos to help along the way.

Sauté the veggies and potatoes: I add the chopped onion, carrots, celery, potatoes, and a pinch of salt to a pot with a little oil or broth. Then, I cook everything for about 5 to 7 minutes until the veggies start to soften.

Celery, carrots, potatoes and corn in a pot being mixed by a wooden spoon.

Add: I stir in the corn, minced garlic, thyme, and black pepper. Then I let everything cook together for a few more minutes so the flavors start to blend.

Corn, potatoes and carrots being mixed in a pot by a wooden spoon.

Simmer: I pour in the veggie broth, cover the pot, and let it simmer for about 5 minutes until the potatoes are tender.

Wooden spoon in a pot filled with a broth , corn, carrots, potatoes and onions.

Make it creamy: I carefully scoop out half of the soup and blend it with the cashews until smooth, then pour it back into the pot and stir to combine.

Wooden spoon mixing vegan corn chowder in a black pot.

Serve: I stir in the vegan bacon at the end, give everything one last mix, and it’s ready to serve.

A spoon getting a bite of corn chowder with toppings from a white soup bowl.

💭 Expert Tips

My #1 Secret Tip for making my vegan corn chowder is to soak the cashews overnight or boil them for about 30 minutes if I’m not using a strong blender. It helps them blend up smooth so the soup turns out nice and creamy every time.

Other Tips To Keep In Mind:

Use frozen corn for convenience: Frozen corn works great and saves time, especially when fresh corn isn’t in season.
Adjust the thickness: If the soup gets too thick, I just add a little extra veggie broth at the end to thin it out to the texture I like.
Taste as you go: I always taste after blending and adjust the salt or seasonings if needed.
Blend carefully: Since the soup is hot, I blend in small batches or let it cool slightly before blending to avoid splashes.

📖 Variations

These are a few variations I’ve tested and really enjoyed. I hope you give them a try and find a new favorite too.

A pop of color with peppers: I use about 1 chopped bell pepper and sauté it with the veggies. It adds a pop of color and a sweet flavor my kids really like.

Turn up the heat: I add 1 chopped jalapeño or a pinch of cayenne when I want a little heat.

Switch up the herbs: I sometimes use 1 tablespoon of chopped rosemary or parsley if I’m out of thyme.

Make it a full meal: I mix in about 1 cup of cooked white beans or quinoa at the end. I love that it makes the soup heartier and it is great for lunch or dinner.

🍽 Serving Suggestions

Here are a few ways I love serving this healthy corn chowder, and it always gets a thumbs-up from both my family and friends.

Kid-Friendly: My kids always get excited when I add a sprinkle of vegan bacon on top. The crispy bits with a side of warm healthy cornbread make it a dinner they really enjoy.

Share it with loved ones: When I make this for friends, I usually sprinkle on some vegan parmesan and leave extra on the table. I also toss together a spinach and arugula salad for a fresh side that pairs perfectly with the creamy soup.

🧊 Storage Directions

Refrigeration: I store any leftovers in an airtight container in the fridge, and they stay good for about 3 to 5 days.

Freezing: When I freeze it, I make sure it’s fully cooled, then seal it in a freezer-safe container. It keeps well for up to 3 months.

Reheating: I reheat the soup on the stove over medium heat or in the microwave, adding a splash of broth if it needs thinning.

❓Recipe FAQs

What kind of potatoes work best?

I like using Yukon gold or red potatoes because they turn out creamy and don’t fall apart when cooking. They keep their shape nicely and give the soup a smooth bite. But if I only have russet potatoes, I just peel them first and they still work great in the recipe.

Can I leave out the cashews?

If you need a nut-free version, you can swap the cashews for sunflower seeds or even use silken tofu. It won’t be quite the same, but it still turns out creamy and delicious.

How do I make this soup thicker or thinner?

If the soup turns out too thick after blending, I slowly add a bit more veggie broth and stir it in until it reaches the texture I like. I do this a little at a time so I don’t end up with a runny soup. On the other hand, if it’s too thin, I just let it simmer on the stove without the lid for a few minutes. That helps some of the liquid cook off and makes the chowder thicker and creamier.

🥣 More Vegan Soup Recipes!

Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

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