Can I make this vegan corn chowder oil-free?

Yes! Replace the vegan butter with a 1/4 cup of vegan chicken broth or vegetable broth. When sautéing the aromatics, add additional splashes of broth as needed to prevent sticking. Make sure to check out our Oil-Free Archives to find more healthy, oil-free vegan recipes!

Is this chowder gluten-free?

As written, this chowder is thickened with wheat-based all-purpose flour and is not naturally gluten-free. If you are gluten-free, swap this wheat flour with a gluten-free flour blend.

Can I make this chowder ahead of time?

Yes. In fact, after refrigerating overnight, this chowder becomes even more rich and flavorful because the flavors have additional time to meld and marry. If you are bringing this corn chowder to your next summer get-together, feel free to prepare it the night before. Let cool to room temperature, transfer to an airtight container (or store directly in the soup pot), and refrigerate overnight. Then, when ready to reheat, transfer back to a large soup pot and reheat over medium-low heat until warmed through.

Is vegan corn chowder freezer-friendly?

Although many of our vegan soup recipes are freezer-friendly, this vegan potato corn soup is not ideal for freezing for two reasons. First, the cream base is likely to separate upon thawing and become unappetizing in texture and appearance. Second, cooked potatoes are notorious for not freezing well, particularly in soups, where they will continue to disintegrate into a grainy consistency.

Easy Vegan Corn Chowder with Potatoes

Description

This easy Vegan Corn Chowder recipe is one of those vegan soups that you’ll find yourself craving any time of year. It features a rich, creamy, savory soup broth filled with fresh corn kernels, a simple cashew cream, and tender potatoes. Have this hearty meal ready to eat in under 1 hour!

Ingredients

Cashew cream:

¾ cup raw cashews
2 cups non-dairy milk
1 tablespoon miso paste

Corn chowder:

4 tablespoons vegan butter, divided
4 green onions, sliced
2 ribs celery, finely diced
1 red bell pepper, finely diced
1 teaspoon salt, divided
5 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
3 tablespoons all-purpose flour
4 cups vegan chicken broth or vegetable broth
4 cups corn kernels (from about 5-6 ears of corn)
1 lb potatoes, diced into ½” cubes
2 reserved corn cobs (optional)
2 bay leaves
Black pepper, to taste

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Instructions

Soften the cashews: Add the cashews to a medium heatproof bowl and cover them with boiling water. Set aside for 20 minutes or overnight to soften.
Prepare cashew cream: After the cashews have softened, drain them and transfer to a high-speed blender. Add the plant-based milk and miso paste, then blend until completely smooth. Set the cashew cream aside while you prepare the remainder of the chowder.
Sauté the aromatics: Begin by melting 2 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the scallions, celery, red bell pepper, and ½ teaspoon salt. Stir occasionally and cook until the aromatics soften and become fragrant, approximately 5 minutes.
Add spices: Add the garlic, thyme, smoked paprika, and chili flakes to the pot. Continue cooking, stirring frequently, for an additional 1-2 minutes.
Thicken with flour: Incorporate the remaining 2 tablespoons of vegan butter into the pot and allow it to melt. Stir in the flour, ensuring it coats the mixture evenly. Cook for 1 minute until the mixture thickens slightly.
Stir in broth and vegetables: Gradually pour the vegan chicken broth into the pot in two additions, stirring well between each addition. Add the corn kernels, cubed potatoes, corn cobs (if using), bay leaves, and the remaining ½ teaspoon of salt. Stir the ingredients together until well combined.
Simmer the chowder: Bring the chowder to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 8 minutes or until the potatoes are fork-tender.
Stir in the cashew cream: Once the potatoes are cooked through, remove the bay leaves and any corn cobs from the chowder. Stir in the prepared cashew cream until fully incorporated.
Serve: Season the chowder with additional salt and black pepper to taste, then ladle the hearty chowder into bowls, garnish with fresh chives and any other toppings of choice, such as tempeh bacon, and serve warm. Enjoy!

Notes

Freezing: This soup is not ideal for freezing.
Storage: Let cool to room temperature and transfer to an airtight container for up to 5 days.
Reheating: Transfer to a large soup pot and reheat over medium-low heat until warm.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Entree, Soup
Method: Stovetop