Vegan Corn Chowder
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.
Servings: 6
Calories: 423kcal
Equipment
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
To serve (optional)
- 1 cup vegan bacon , my mushroom bacon or any vegan bacon you prefer
- Parsley, chives or more thyme
Instructions
- Sauté the onions, carrot, celery, potatoes and salt with oil or broth until soft. About 5-7 minutes.
- Add the corn, garlic, thyme and pepper and sauté for 3-4 minutes until corn is softened.
- Add the broth, cover and simmer until the potatoes are soft. About 5 minutes.
- Remove half of the soup and put into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
- Add the blended soup back into the pot and mix in the bacon.
- Serve with toppings of choice!
Notes
- 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.
- 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.
Nutrition
Calories: 423kcal | Carbohydrates: 63g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 389mg | Potassium: 1121mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3126IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 4mg