Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder

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allisonmdickson 0

"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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1 h 12 servings yields About 8 quarts
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Heat oil in a large pot. Add the onion, celery, and carrot and cook over medium heat until softened, about 5-7 minutes.
  2. Add potato and cauliflower, along with bay leaves, thyme, and oregano and cook for a few more minutes to release flavors.
  3. Add 6 cups of the corn (reserving two cups) along with the vegetable broth. If not all vegetables are covered, add a little water. Bring mixture to a boil and then reduce heat and simmer until all vegetables are tender, about 35-40 minutes. Remove bay leaves.
  4. Place reserved 2 cups of corn, cashews, and nutritional yeast into the blender. Add a few ladles of the cooked soup mixture and broth, or until the blender container is mostly to capacity. Keep the lid well vented and cover with a dish towel. Blend on high until ingredients are thoroughly pureed and smooth. Add the mixture back to the soup pot and stir to combine. Taste for seasoning and serve.