Corn Chowder(Vegan) Recipe

Name: Corn Chowder(Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sea salt; 4 tablespoons extra virgin olive oil; 2 cups vidalia onions, diced (or other sweet onions); 2 large carrots, peeled, diced 1/4-inch; 1 celery, diced 1/4-inch; 1 red bell pepper, diced 1/4-inch; 1 dried chipotle pepper (use the canned); 5 cups vegetable broth (if you can find faux chicken stock, use that); 2 large yukon gold potatoes, peeled, cut into 1/4-inch dice; 2 fresh thyme sprigs; 6 ears raw corn (kernels cut off corn); 2 ears roasted corn (or grilled); 1 ½ cups thick cashew cream (Cashew Cream(Regular and Thick)); fresh ground black pepper; 2 tablespoons chives, minced; ½ cup diced tomato

Servings: persons

sea salt
4 tablespoons extra virgin olive oil
2 cups vidalia onions, diced (or other sweet onions)
2 large carrots, peeled, diced 1/4-inch
1 celery, diced 1/4-inch
1 red bell pepper, diced 1/4-inch
1 dried chipotle pepper (use the canned)
5 cups vegetable broth (if you can find faux chicken stock, use that)
2 large yukon gold potatoes, peeled, cut into 1/4-inch dice
2 fresh thyme sprigs
6 ears raw corn (kernels cut off corn)
2 ears roasted corn (or grilled)
1 ½ cups thick cashew cream (Cashew Cream(Regular and Thick))
fresh ground black pepper
2 tablespoons chives, minced
½ cup diced tomato

1
Place a large stockpot over medium heat.
2
Sprinkle the bottom with a pinch of salt and heat for 1 minute.
3
Add the oil and heat for 30 seconds, being careful not to let it smoke.
4
This will create a nonstick effect.
5
Add the onions, carrots, celery, bell pepper, and chipotle peppper.
6
Saute for about 10 minutes, stirring frequently.
7
Add the stock, potatoes, and thyme and bring to a boil.
8
Reduce heat and simmer until the potatoes are tender, 15-20 minutes.
9
With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup.
10
Add the raw corn and cashew cream, season with salt and pepper to taste.
11
Simmer fo 15 minutes, then remove the chipotle pepper and thyme sprigs.
12
Garnish with the chives, tomato, and roasted corn kernels.
13
Enjoy!
14
:).

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: sea salt, 4 tablespoons extra virgin olive oil, 2 cups vidalia onions, diced (or other sweet onions), 2 large carrots, peeled, diced 1/4-inch, and more.

Yes, Corn Chowder(Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder(Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions