Quick Vegan Corn Chowder (No Potatoes!)
This vegan corn chowder skips the coconut milk and potatoes—using blended cashews and cauliflower for rich, creamy texture. Ready in 30 minutes for an easy dinner favorite!
Servings: 4 large servings
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 6 cups vegetable broth 1.4 L
- 1 medium head cauliflower cut into bite-sizes
- 3 15-oz cans corn drained, or 4 heaping cups, 425-g cans
- ½ tsp each salt and smoked paprika
- 1 cup unsalted cashews raw or roasted, 140 g
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), 1 red bell pepper (diced), and 3 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
- Soup-ify: Stir in 6 cups vegetable broth, 1 medium head cauliflower (chopped), 3 15-oz cans corn (drained), and ½ tsp each salt and smoked paprika. Cover and simmer until cauliflower is fork-tender, about 15 minutes.
- Blend: Ladle about half of the veggies from the pot to keep them from blending. Add 1 cup unsalted cashews into the pot, then use a handheld immersion blender to blend until smooth.Alternatively, ladle about half of the soup and the cashews into a standing blender, blending until smooth (never put the lid on tight when blending hot liquids, leave it cracked so steam can escape).Add reserved whole veggies back into the blended soup.
- Serve warm - happy eating!
Video
Notes
Fresh, frozen, or canned corn all work well in this chowder. If using fresh, cut the kernels directly from the cob (about 1 cup per cob). For frozen, there's no need to thaw—just toss them in during cooking.
If you prefer an extra-thick chowder, mash or blend a few more of the veggies. You can also add a small amount of cornstarch or arrowroot slurry (mix one teaspoon with water) and stir it in while simmering.
Can this chowder be made nut-free? You can substitute cashews with about 1 1/2 cups of coconut milk or your favorite plant-based milk alternative.
Storage: If you have leftover chowder or are meal-prepping it, you can store it in an airtight container in the fridge for up to four days. And if you're planning to freeze the chowder, you may want to blend the entire batch for a smoother texture that holds up better after freezing. Reheat the soup on the stove over low to medium heat, stirring every now and again. If it thickens during storage, just add a splash of vegetable broth or water to thin it out!
Use Your Slow Cooker: Toss your veggies, broth, and seasonings into the slow cooker, set it to low for 6 hours (or high for 4), and let it work its magic. When it’s done, repeat the same blending steps as before, then stir everything together. Easy, right? (The slow cooker is my go-to choice for meal prep or feeding a crowd!)
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 50.8g | Protein: 14.1g | Fat: 21.9g | Saturated Fat: 4.2g | Cholesterol: 0mg | Sodium: 1272mg | Potassium: 739mg | Fiber: 5.9g | Sugar: 10.4g | Calcium: 56mg | Iron: 4mg
