Creamiest Vegan Corn Chowder

4.6

(19)

15 Reviews

4 Photos

The base of this soup used to be a roux-thickened chicken broth with milk and cheese added. However, since becoming vegan, I had to adapt, and I'm proud to say that this version is thicker and creamier than the original, and it was all achieved without a drop of flour or milk. It's not only the best vegan corn chowder recipe I've had, but it's just plain the best corn chowder ever. Even my non-vegan family loves it, and they request it regularly. This recipe makes a lot, but it keeps and freezes very well.

Submitted by allisonmdickson

Published on March 9, 2020

4

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 teaspoons extra-virgin olive oil
1 onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
4 pounds russet potatoes, peeled and finely diced
1 head cauliflower, cut into bite-size pieces
2 bay leaves
½ teaspoon dried thyme
½ teaspoon dried oregano
2 quarts vegetable broth
8 cups fresh corn kernels, divided
1 cup cashews
⅓ cup nutritional yeast
salt and ground black pepper to taste

Directions

Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

Cook's Note:

Fresh sweet corn is best, but if it is unavailable, a good frozen variety will also do.

Nutritional yeast adds a delicious nutty flavor. You can find it at most health food stores, either in bottles or in bulk.

The cashews really help this soup achieve maximum creaminess, but if you are avoiding nuts, feel free to leave them out or substitute a few tablespoons of a seed paste like tahini.

Nutrition Facts (per serving)

341	Calories
8g	Fat
62g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 341
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	7%
Sodium 446mg	19%
Total Carbohydrate 62g	22%
Dietary Fiber 9g	32%
Total Sugars 10g
Protein 12g	24%
Vitamin C 41mg	45%
Calcium 71mg	5%
Iron 3mg	19%
Potassium 1321mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection