“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.” - by allisonmdickson
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 341 cal
- 17%
- Fat
- 8 g
- 12%
- Carbs
- 61.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I actually put this in my Crock Pot and loved it! When it came time to mix the cashews with the broth, I just dipped out some of the broth from the slow cooker and boom - done! The one thing I didn'..." See moret use was the nutritional yeast simply because I couldn't find it at the store. I do intend to make this again, so I'm going to scope out some health food stores and hope I find some. I also used fresh thyme because I had some and needed to use it. I scaled down the recipe to 6 servings and it still made a LOT so keep that in mind when making this. Finally, I had to use half sweet potatoes and half red potatoes because that's all I had in the pantry (still rather tasty!) Nice winter soup - thanks!"
Jewelsmom
"V. Good soup, would make again. Substituted 2 finely minced leeks for the onion [had them on hand], used chicken broth and added 1T granulated chicken broth. Used frozen corn [only 2cups]. Skipped th..." See moree nuts and yeast [didn't have them]. Skipped the part about blending some in blender as it was thick and creamy enough. Added Salt and Pepper to taste and topped with shredded sharp cheddar cheese.With modifications this did not make more than 6 hearty bowls. Chunky and satisfying!"
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