Vegan Corn Chowder

Contributed by

el aid selim

Vegan Corn Chowder

This vegan corn chowder is the perfect comfort food for winter with a creamy, savory broth and hearty vegetables like sweet potatoes and peppers. It’s flavorful but light enough to be enjoyed all year round!
Servings 4


  • 1 tsp olive oil or 1/4 cup water
  • 1 meduim onion, diced
  • 3-4 clove garlic minced
  • 1 red bell pepper, diced
  • 2 celery ribs (or green bell pepper), diced
  • 1 tsp thyme
  • 1/2 1 tsp smoked paprika
  • 2 bay leaves
  • 4 1/2 cup vegetable broth
  • 8 ears corn, shucked (or 6 – 7 cups frozen or canned)
  • 1 punnet pound potatoes (any regular or sweet), cubed into 1/2 inches*
  • 3/4 cup raw cashews or 1 can (14oz) coconut milk or cream
  • salt + pepper, to taste


  • If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
  • Saute: In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
  • Simmer: Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
  • Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
  • Serve: Ladle into individual bowls and top with your favorite toppings.
Course: Beverage
Cuisine: American

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