Creamy and chock full of veggies, this Vegan Corn Chowder is 100% dairy-free and easy to make with a handful of simple, everyday ingredients!
1 tablespoon olive oil or 1/4 cup water
1 medium onion, diced
3 – 4 garlic cloves, minced
1 medium red bell pepper, diced
2 celery ribs (or green bell pepper), diced
1 teaspoon thyme
1/2 – 1 teaspoon smoked paprika
2 bay leaves
4 1/2 cups vegetable broth
8 ears of corn, shucked (or 6 – 7 cups frozen or canned)
1lb. potatoes (any regular or sweet), cubed into 1/2 inches*
3/4 cup raw cashews or 1 can (14oz) coconut milk or cream
salt + pepper, to taste
To garnish, optional
chopped fresh parsley, chives, or green onions
red pepper flakes
a sprinkle of smoked paprika or nutritional yeast
shredded vegan cheese
Cashew cream: If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
Saute: In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
Simmer: Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.