Creamiest Vegan Corn Chowder Recipe - Allrecipes.com
Creamiest Vegan Corn Chowder Recipe
  • READY IN hrs

Creamiest Vegan Corn Chowder

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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.
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Footnotes

  • Cook's Note:
  • Fresh sweet corn is best, but if it is unavailable, a good frozen variety will also do.
  • Nutritional yeast adds a delicious nutty flavor. You can find it at most health food stores, either in bottles or in bulk.
  • The cashews really help this soup achieve maximum creaminess, but if you are avoiding nuts, feel free to leave them out or substitute a few tablespoons of a seed paste like tahini.
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Reviews More Reviews

Feb 13, 2013

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't 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!

 
Feb 11, 2013

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 the 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!

 

6 Ratings

Feb 10, 2013

I thought this was a really good recipe! I will say it makes a lot! I have never used the nutritional yeast and was sceptial but it had a good flavor and my husband had two bowls. I was full after one and didn't crave anything else.

 
Nov 02, 2013

Yum!

 
Feb 19, 2013

Very tasty and satisfying chowder. I was curious to see how well the cashews worked, and they worked very well. I used raw cashews and they added a creaminess without making the chowder taste particularly nutty. I tried to make my work easier by slicing all of my veggies in the food processor, but the pieces weren't especially attractive, so I pureed everything except the 6 c of corn. This made my soup less attractive, but it sure tasted good. Next time I'll aim for a prettier soup with nicely chopped veggies. I used a slow cooker for convenience as was suggested by another reviewer. My husband ate two big bowls full and kept talking about how good the chowder was! Thanks!

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 61.5 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

allisonmdickson
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