Why You’ll Love This Vegan Corn Chowder

My family can’t get enough of this chowder! Here’s why it’s a winner:

• Dairy-Free Creaminess: Thanks to our homemade Cashew Cream, this
  corn chowder achieves incredible creaminess without any dairy. It’s a simple swap that makes the soup extra rich and decadent.
• Comforting and Cozy Flavors: There’s something inherently comforting about the combination of sweet corn, savory
  vegetables, and smoky vegan bacon in this soup. Every spoonful is a hug in a bowl!
• A Satisfying Meal: Unlike some soups that leave you feeling hungry shortly after, this vegan corn chowder is hearty enough
  to be enjoyed as a complete meal. It’s packed with nutrients and flavor to keep you full and satisfied.

Ingredient Spotlight

Here’s a closer look at the key ingredients you’ll need for this vegan corn chowder recipe. The complete list of ingredient
quantities and detailed instructions are located in the recipe card below.

For the Cashew Cream:

• Raw cashews: Soaking the cashews is crucial for achieving a smooth and creamy texture. Soak them overnight in cold
  water or for a faster method, soak in hot water for 20 minutes.
• Almond or oat milk: Be sure to use unsweetened and unflavored plant milk to avoid altering the natural flavors of the
  chowder.

For the Chowder:

• Vegetable broth: Use store-bought vegetable broth or elevate the flavor with homemade Vegetable Broth.
• Fresh corn kernels: Fresh corn is ideal when it’s in season, but frozen corn kernels work perfectly well too. If using
  frozen corn, skip the step of simmering the cobs in the broth.
• Aromatic vegetables: Onion, carrot, and celery, also known as mirepoix, form the foundation of flavor in this soup.
  They create a savory and aromatic base.
• Yukon potatoes: Yukon gold potatoes are my favorite because of their buttery flavor and creamy texture. Red potatoes can
  also be used as a substitute.
• Flavorful seasonings: Sea salt, freshly ground black pepper, cayenne pepper, smoked paprika, thyme, and a bay leaf all
  contribute to the overall depth of flavor in the chowder.
• Toppings: Fresh green onions and smoky vegan bacon crumbles add the perfect finishing touch. I recommend my Vegan Bacon Crumbles or Crispy Vegan Bacon for an extra layer of flavor and texture.

Step-by-Step Guide to Vegan Corn Chowder

Follow this step-by-step guide to create a delicious and comforting vegan corn chowder:

• Make the cashew cream. Combine the drained cashews and plant milk in a high-speed blender and blend until completely
  smooth and creamy. Set aside.
• Infuse the broth. In a large pot, combine the vegetable broth and reserved corn cobs. Bring to a boil, then reduce heat
  and simmer for 10 to 15 minutes to extract the corn flavor. Remove and discard the cobs.

• Sauté the aromatic vegetables. In the same pot, sauté the onion, carrot, and celery with a splash of broth or oil until
  they are softened and fragrant, about 5-7 minutes.
• Add the corn, potatoes, and seasonings. Stir in the potatoes, corn kernels, thyme, bay leaf, smoked paprika, cayenne
  pepper, salt, and pepper.

• Simmer until tender. Bring the chowder to a simmer and cook for 15 to 20 minutes, or until the potatoes are tender.
• Stir in cashew cream. Stir in the cashew cream and simmer for another 5 minutes to allow the flavors to meld together.
• Serve and garnish. Season to taste with additional salt and pepper, if needed. Ladle the chowder into bowls, garnish
  with chopped green onions, and top with your favorite vegan bacon.

Tips and Variation Ideas for the Best Vegan Corn Chowder

• Maximize Corn Flavor: After slicing off the corn kernels, run a chef’s knife down the cob once or twice more to extract
  any remaining kernels and corn juice. This will intensify the corn flavor in your soup.
• Uniform Potato Size: Ensure that the potatoes are cut into similar sizes so that they cook evenly. This prevents some
  potatoes from being undercooked while others become mushy.
• Nut-Free Option: If you’re allergic to nuts, substitute the cashew cream with your favorite nut-free vegan heavy cream or
  unflavored and unsweetened creamer.
• Southwestern Twist: Add a can of diced green chilies to the chowder for a Southwestern flavor. Top with crispy tortilla
  strips for added crunch.
• Add more Vegetables: Feel free to add other veggies such as bell peppers, zucchini, or poblano peppers for an extra boost of flavor and nutrients.

Serving Suggestions

Our family loves enjoying this vegan corn chowder with a side of warm Gluten-Free Dinner Rolls or crusty Gluten-Free Focaccia. For a lighter
meal, pair the soup with a refreshing salad from these summer salad recipes.

Storing and Reheating Leftover Vegan Corn Chowder

• Refrigerator: Transfer the cooled corn chowder to an airtight container and store in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the chowder in an airtight container or freezer bag for up to 3 months. Thaw in the
  refrigerator overnight before reheating.
• Reheating: Reheat leftovers in a saucepan over medium heat on the stovetop or microwave individual servings until heated
  through. You might need to add a splash of vegetable broth or water to loosen the chowder up during reheating.

More Creamy Vegan Soup Recipes

• Creamy Vegan Pumpkin Soup
• Vegan Mushroom Wild Rice Soup
• Creamy Tomato Soup with Cheesy Croutons
• Vegan Instant Pot Potato Soup

These soups all bring a unique flavor while staying true to a vegan lifestyle!