Recipe by allisonmdickson
"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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extra-virgin olive oil
onion, finely chopped
ribs celery, finely chopped
carrots, finely chopped
russet potatoes, peeled and finely diced
cauliflower, cut into bite-size pieces
fresh corn kernels, divided
salt and ground black pepper to taste
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamiest Vegan Corn Chowder
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 72
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