Vegan Corn Chowder

Vegetarian potato corn chowder

This Vegan Corn Chowder recipe is creamy comfort food at its finest. Made with fresh or frozen corn, potatoes, and a handful of smoky seasonings and simple ingredients, you and your family won’t be able to get enough! The recipe is practically effortless, too. The vegetable-packed base of the soup comes together in one pot while a blended cashew cream helps thicken the luscious finished meal in a pinch. Make the meal unforgettable by sprinkling crumbled vegan bacon on top and serving fresh artisan bread on the side. The best part? Corn chowder is fitting for any time of year! Turn to it when you have more summer corn than you know what to do with (the rest can be thrown in vegan cornbread) or for a comforting, warming dinner during cold winter nights. Just freeze the leftovers and reheat them whenever you’re craving the sweet and smoky flavors.

Ingredients needed (with substitutions)

Olive oilOnion Red bell pepper – Or any other color of bell pepper. Feel free to add even more vegetables in addition to the peppers if you’d like!Vegetable broth – A meatless “chicken” broth would also be delicious.Smoked paprika – If you don’t have smoked paprika, swap it for regular paprika. The smoky flavor can be replaced with 2 or 3 drops of liquid smoke.Corn – I prefer fresh corn but drained and rinsed canned corn and frozen corn will also work. Yukon gold potatoes – These are the best kind of potatoes for chowder because they help thicken the soup and give it a creamy texture. Russet potatoes are the next best option.Cashews – Raw cashews are blended with the soup for ultra creaminess. Raw slivered almonds will also work here. You may also use a bit of coconut cream or milk to make the soup creamy.Nutritional yeast – To help the soup taste cheesy even without the dairy. Try not to leave it out!Salt

How to make vegan corn chowder

Find the complete instructions with measurements, temperatures, and cook times on the recipe card below. Heat the oil in a large soup pot and add the onion. Saute until it’s aromatic and soft, then add the red bell pepper. Add the vegetable broth, smoked paprika, corn, and potatoes. Bring the soup up to a boil and let it simmer until the potatoes are fork tender. To a blender, add the cashews, nutritional yeast, and 2 cups of the soup. Blend until smooth and creamy. Pour this mixture back into the soup pot, stir, and season with salt. Serve with any toppings you like and fresh bread on the side, then enjoy!

Serving suggestions

Because it’s so rich and creamy, potato corn chowder can easily be enjoyed on its own as a filling meal. However, if you’re looking to pair it with the perfect side dish, I recommend serving it with fresh dutch oven bread, asparagus, kale caesar salad, or vegan collard greens and plenty of toppings on each bowl.