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Vegan corn chowder in bowl with scallions garnish and spoon.
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5 from 6 votes

Vegan Corn Chowder

Creamy, thick and smoky, this vegan corn chowder spells comfort. Chunky fire-roasted corn swims in a silky, smooth chowder perfectly seasoned with cumin and sage.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 356kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 teaspoon extra virgin olive oil (or use ¼ cup water for oil-free diets)
  • 1 medium onion (diced)
  • 4 cloves garlic (finely minced)
  • 3 celery ribs
  • 16 oz fire-roasted corn kernels (regular corn is fine too)
  • 2 medium potatoes (Yukon gold potatoes, red potatoes or russet potatoes are all fine. Cut the potatoes in ½-inch dice)
  • 1 cup raw cashews
  • 4 cups water (or vegetable stock or vegetable broth)
  • 2 teaspoons dried sage
  • 2 teaspoons ground cumin
  • 1 tablespoon liquid aminos (or soy sauce or tamari, optional)
  • Salt and ground black pepper to taste
  • 2 scallions (chopped, for garnish, optional)
US Customary - Metric

Instructions

  • Place the cashews in blender with water or vegetable stock, Blend into a very smooth milk. You may need to soak the cashews in the water for 30 minutes if not using a high-powered blender. Set the milk aside.
  • Place olive oil in pot with garlic, onions and celery over medium heat. Season with ground black pepper and salt and saute for 2-3 minutes until the onions are soft.
  • Add the fire roasted corn and potatoes to the pot and mix.
  • Pour in the blended cashew milk and mix well. Bring to a boil, turn heat to simmer, cover the pot and let the chowder cook 15 minutes or until the potatoes are tender.
  • Stir in the sage, cumin and liquid aminos, if using. Use a stick blender to briefly blend the chowder. Leave in plenty of whole corn for texture. Alternatively, remove two cups of the corn chowder to a blender and blend until smooth.
  • Return the blended chowder to the pot and bring everything to a gentle boil over low heat. Add more stock or water if you want to thin the chowder out. Check seasoning and add more salt and pepper if needed. Turn off heat.
  • Garnish with scallions, if using, before you serve the chowder.

Nutrition

Calories: 356kcal | Carbohydrates: 47g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Potassium: 866mg | Fiber: 6g | Sugar: 8g | Vitamin A: 142IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 4mg