This Creamy Vegan Corn Chowder is rich, thick, so comforting, and full of corn flavor. It’s made with sweet corn, tender potatoes, cashew cream, and finished with chives. This soup is hard to resist, and can be enjoyed all year long!
This beautiful chowder comes to me from the new cookbook, Simply Delicious Vegan by Caitlin Shoemaker. I was provided a copy by the publisher, but all my thoughts are my own.
Read on for a review of the book and this soup!
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Simply Delicious Vegan
This cookbook is a easy to use guide that shows people who may be new to vegan food, or even long time vegans, that unprocessed, plant-based food doesn’t have to be expensive, complicated, or boring.
The author, Caitlin Shoemaker (what an adorable smile by the way, wouldn’t you just love to have a cup of coffee with her!) shares her laid back style of cooking and approach to vegan foods in this nicely laid out fun cookbook.
I’d totally serve these dishes to vegan, vegetarians, or even meat eaters, without any hesitation.
I can’t wait to try so many of the other recipes in the book. Like her Broccoli Cheddar Soup, the Rosemary Potato Salad (made with cashew mayo!), the Sheet Pan Teriyaki Bowls are calling my name, and the stunningly beautiful Blueberry Cardamom Cheesecake!
In the book, Caitlin gives some of her philosophies on food and eating. For instance, all the 100 recipes in her book are whole plant-based, gluten free, refined sugar-free, and oil-free. She also gives personal tips for creating a happy life!
Honestly, I felt energized just reading all of her thoughts and ideas in the book!
I highly recommend this book if you’re thinking of trying more vegan food in your life. Everything looks great, is budget friendly, and easy to make.
What is a chowder?
Caitlin says, “A chowder is a form of a thick soup that’s often made with a dairy milk or cream base and thickened with crackers. We’re skipping both of those today and thickening our soup with cashew cream and potatoes instead!
The starchy component of gold potatoes gives this soup a great body and thickness, while the cashew cream adds that extra oomph of healthy fats (and magnesium!) to make this soup one to remember.
If you have a tree nut allergy you can replace it with coconut cream, but this will affect the final flavor of the soup.”
This cashew cream that’s added to this soup to thicken it and give it creaminess is so good. Like lick it off the spoon good.
The cashew cream has a thick, drizzle-able consistence straight out of the blender, but will thicken to more of a spread in the fridge. If you’re planning to use it at a later date, blend the cashews with 1 cup water instead.
I do recommend the nutritional yeast powder for the cashew cream. It gives a nice cheesy umami flavor.
Caitlin notes in the book that nutritional yeast is not baker’s yeast, and that it’s an acquired taste.
I agree, that it’s an acquired taste, but it’s really good, and I like to add it to many of my soups for a little oomph.
I buy it at Sprouts markets, though any hippy whole foods, health foods store will probably have it. It lasts a long time, so it’s a good investment.
It’s a good source of essential amino acids and a variety of B vitamins, including a nice amount of B-12, which is difficult to get from the vegetarian and vegan diet.
I want to take this cashew cream and add some ranch herbs to it to make a yummy ranch dip for chips or veggies!
Pink Himalayan salt
Caitlin calls for this specialty salt by name in many of her recipes, including the cashew cream for this soup.
In her introduction, she explains that it’s a mineral-rich salt that she prefers to use. She also goes on to explain that you can use different types of salt if you prefer. She recommends finely ground sea salt. I would also add that I typically love kosher salt, and that would work well in this recipe.
I wanted you to be able to see how pretty pink Himalayan salt is.
Note on the corn for this soup
Frozen sweet white corn is great for this recipe, because, well, it’s December, and corn on the cob is difficult and probably not at it’s peak sweetness.
So, feel free to use frozen corn or fresh cobs for this soup. Frozen is so nice and easy, and frozen corn is picked and frozen at its peak ripeness.
If you use fresh corn (hello, summer!) you’ll need about 5 ears to make 4 cups of kernels.
Sorry, the giveaway is closed.
Other vegan recipes you’ll love
I have lots of great vegan recipes to choose from, whether you’re looking to be healthier, going vegan, looking to get more veggies into your day, or simply looking for new dishes to serve, try some of my favorites!
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Creamy Vegan Corn Chowder Recipe
Creamy Vegan Corn Chowder
- High powered blender
- 1 cup raw cashews soaked in water for at least 4 hours and drained
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon nutritional yeast optional
- 4 cups sweet corn kernels from about 5 ears, or defrosted if frozen
- 4 cups low-sodium vegetable broth
- ½ yellow onion diced
- 1 rib celery diced
- ½ teaspoon smoked paprika
- ½ tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme leaves
- ½ teaspoon freshly ground black pepper or more to taste
- 1 pound gold potatoes peeled and cut into ½-inch cubes (about 4 medium)
- ½ cup Cashew Cream
- chopped fresh chives
Make cashew cream:
- Put the cashews, salt, and nutritional yeast (if using) in a high-speed blender with ¾ cup water. Process until smooth and creamy, 45 to 60 seconds. Store in an airtight container in the fridge for up to 2 weeks. You will need ½ cup of the cashew cream for this soup.
Make the soup:
- Heat a large nonstick pot over medium heat; when it’s warm, add the corn kernels and cook for 5 to 6 minutes, stirring every 90 seconds. The corn will become translucent and parts of it will brown and stick to the bottom of the pot.
- Deglaze the pot by pouring in ½ cup of the broth; use a spoon to remove any pieces of corn that have stuck to the bottom of the pan. Add the onion, celery, paprika, thyme, and pepper, then sauté until the onion is translucent, 4 to 5 minutes.
- Add the gold potatoes to the pot with the remaining broth and 2 cups water. Raise the heat to high; when the mixture starts to simmer, reduce the heat to medium-low. Cook for 15 minutes, until the potatoes are fork tender.
- Transfer 2 cups of the soup to a high-speed blender. Add the cashew cream to the blender and blend on high speed for 30 to 40 seconds, with the blender vent open. Pour the smooth liquid back into the pot and stir to combine. Season with salt and pepper to taste, if necessary.
- Transfer the soup to serving bowls and top with chives. Serve warm.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.