Vegan Corn Chowder Soup

This savory vegan corn chowder transforms humble ingredients into a luxuriously creamy soup without a drop of dairy. The natural sweetness of corn balances perfectly with the smoky paprika and herbs, creating comfort in a bowl that satisfies vegans and omnivores alike. I developed this recipe during a summer when our farmers market was overflowing with fresh corn, and it quickly became my most requested dish at family gatherings.

This chowder became my signature potluck dish after bringing it to a neighborhood gathering where three people asked for the recipe before the night was over. Even my corn skeptic nephew asks for seconds every time.

Ingredients

• Sweet corn: Provides natural sweetness and texture; choose fresh in summer or frozen year-round for best flavor
• Yukon gold potatoes: Create a buttery texture without actual butter and hold their shape beautifully
• Raw cashews: Provide the essential creaminess that makes this chowder luxurious
• Nutritional yeast: Adds a subtle cheese flavor that deepens the overall taste profile
• Smoked paprika: Brings a gentle smoky element that elevates the entire dish
• Red bell pepper: Adds vibrant color and a slight sweetness; look for firm peppers with bright color
• Unsweetened soy milk: Provides protein and helps create the perfect chowder consistency
• Vegetable broth: Forms the flavorful base; choose low sodium if watching salt intake
• Fresh herbs: Brighten the finished dish and add visual appeal

Step-by-Step Instructions

Saute the Aromatics:

Add onion, celery, and red bell pepper to a large pot with a splash of water instead of oil. Cook over medium heat for about 5 minutes until onions become translucent and slightly soft. Stir frequently and add tiny splashes of water if vegetables begin to stick to the bottom. This water sauteing technique keeps the recipe oil free while still developing flavor.

Add Garlic:

Introduce minced garlic to the softened vegetables and continue cooking for 2 minutes. Stir constantly to prevent garlic from burning, which would create bitterness. You should smell the fragrant garlic aroma developing as it cooks.

Build the Soup Base:

Add diced potatoes, corn kernels, vegetable broth, bay leaf, and all seasonings: onion powder, garlic powder, smoked paprika, dried thyme, salt, and pepper. Bring mixture to a gentle boil, which should take about 5 minutes. Once boiling, reduce heat to medium low, cover pot with a lid, and simmer for approximately 20 minutes. Test potatoes with a fork for tenderness; they should offer little resistance when pierced.

Create Creamy Texture:

Transfer cashews, nutritional yeast, soy milk, and two cups of the hot soup mixture to a blender. Secure lid tightly and blend on high speed for 60-90 seconds until completely smooth with no visible cashew pieces. This creates the rich cream base that makes this chowder special without any dairy.

Finish the Chowder:

Pour the blended mixture back into the soup pot and stir thoroughly to combine. Heat for another 3-5 minutes until the chowder is warmed throughout. Taste and adjust seasonings if needed. Remove bay leaf before serving and garnish with fresh chopped parsley for a bright finish.

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The nutritional yeast is my secret weapon in this recipe. I discovered its magic when trying to recreate my grandmother's corn chowder after going vegan. She always added a special cheese that gave her soup its distinctive flavor, and the nutritional yeast provides that same umami quality without any animal products.

Perfecting Your Cashew Cream

For the smoothest possible chowder, consider soaking your cashews beforehand. If you have a high-powered blender like a Vitamix or Blendtec, you can skip this step. However, with standard blenders, soak cashews in hot water for 15 minutes before draining and using them in the recipe. This extra step ensures your cream base will be silky smooth without any graininess. I learned this technique after serving a slightly gritty version to my mother-in-law who still mentions it years later.

Seasonal Variations

Summer version: Switch half the corn for fresh diced zucchini and add a handful of cherry tomatoes in the last five minutes of cooking. The garden fresh flavors create a lighter chowder perfect for warm evenings.

Fall harvest: Add a diced sweet potato and substitute butternut squash for half the regular potatoes. The natural sweetness pairs beautifully with the corn and creates a gorgeous golden color.

Winter warming: Increase the smoked paprika to 1 teaspoon and add 1/2 teaspoon of chipotle powder for a spicier version that warms you from the inside out. I serve this version with cornbread during the coldest months.

Storage and Reheating

This chowder actually improves overnight as the flavors meld together in the refrigerator. Store in an airtight container for up to 4 days. When reheating, do so gently on the stovetop over medium low heat, stirring occasionally. You may need to add a splash of plant milk or water as the chowder thickens considerably when chilled. For freezing, store in individual portions without the fresh herb garnish. Thaw overnight in the refrigerator before reheating for best results. The texture remains remarkably creamy even after freezing, which makes this an excellent meal prep option.

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Enjoy this satisfying chowder as the perfect cozy meal that you’ll want to make again and again!

Frequently Asked Questions

→ Can I use frozen or canned corn instead of fresh corn?

Yes, you can use frozen or canned corn in place of fresh corn. Just ensure to thaw frozen corn beforehand, and drain canned corn to remove excess liquid.

→ What does nutritional yeast add to the dish?

Nutritional yeast adds a savory, cheesy flavor to the chowder and enhances its depth without dairy products.

→ Can I substitute cashews for another ingredient?

If you have a nut allergy or prefer a substitute, you can use sunflower seeds or a splash of coconut cream for a similar creamy effect.

→ How do I store leftovers?

Allow the chowder to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 2 months.

→ How can I make the chowder spicier?

To add a spicy kick, try including a pinch of cayenne pepper, red pepper flakes, or diced jalapeño while cooking.