Creamiest Vegan Corn Chowder recipe

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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

Nutrition Info

340.9 calories
carbohydrate: 61.5 g
cholesterol: : -
fat: 8 g
fiber: 8.9 g
protein: 12.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 446.3 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

12 servings

Recipe Note

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.

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