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–+ servings
close up on a bowl of corn chowder with fresh corn and cashew cream
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5 from 2 votes

Vegan Corn Chowder

Make a healthy and refreshing Vegan Corn Chowder for a light lunch or dinner with potatoes, cashew cream and fresh sweet corn.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: corn chowder, vegan chowder, vegan corn chowder, vegan soup
Servings: 6 servings
Calories: 199kcal
Author: Alyssa

Ingredients

  • 4 - 6 ears of fresh corn
  • 1 yellow onion
  • 2 garlic cloves
  • 3 medium white potatoes (like russet), diced
  • 1/2 teaspoon smoked paprika
  • 1 tomato , chopped
  • 4 cups vegetable broth
  • 1/2 cup cashew cream
  • 1/2 teaspoon liquid smoke*
  • 1/2 teaspoon tamari/soy sauce*
  • 1/4 cup parsley (for garnish)
  • crumbled tempeh bacon (for garnish)

Instructions

  • Cut the kernels off the corn and set aside in a bowl.
  • Heat the oil in a large stockpot. Once hot add the onion, garlic and potatoes. Season with salt and pepper and cook until onions are translucent, about 5 minutes.
    overhead of red pot with sauteed potatoes, onion and garlic for vegan corn chowder
  • Add the tomatoes and smoked paprika and cook another minute or so.
    overhead of red pot with tomatoes and smoked paprika for vegan corn chowder
  • Add the broth and bring the mixture to a boil. Cook until the potatoes are almost tender, about 15 - 20 minutes.
    overhead of adding vegetable broth into red pot to make vegan corn chowder
  • Add the corn, cream, liquid smoke and tamari (if using) and cook another 5 - 10 minutes until the corn is cooked.
    overhead of vegan corn chowder with whole corn, cashew cream and spices
  • Remove the soup from the heat and transfer two cups of soup into a blender. Blend until smooth.
    vegan corn chowder recipe in a blender to make creamy
  • Recombine the contents of the blender with the rest of the soup. Taste and adjust seasoning as needed.
    adding creamed corn chowder into pot to make vegan corn chowder recipe
  • Serve with a sprinkle of pepper, red pepper flakes for heat and fresh parsley.

Nutrition

Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 674mg | Potassium: 689mg | Fiber: 4g | Sugar: 8g | Vitamin A: 912IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 2mg