Creamy Corn Chowder {Totes Vegan!}

Guys. The wind is whipping around outside. We’ve had wily weather. I get bone cold every night and need to take a bath. Yes, I recognize that saving the earth as a new vegan is nearly cancelled out by the fact that I nightly fill a giant tub with water and soak in it until my palms shrivel all while catching up on episodes of SMASH.

It’s winter, yo. Hot baths are all I’ve got.

Can we talk about saving the earth later?

Actually, I totally lied up there. Hot baths are not the only weapon we’ve got to fight the winter blues. There is also thick, hearty chowder. Corn chowder. With potatoes. And vegan power.

Yep. That creamy concoction waving at you up there is actually vegan. Rich, flirty vegan. All sexy hot and topped with homemade croutons, like it’s wearing a fur stole.

Only fur stoles don’t do much in the way of saving the earth either, do they?

For the love. What kind of vegan family website would recommend nightly baths and metaphorically describe soup as covered in a fur stole? What are you doing here? You can’t trust a thing I say.

Cold showers and wound up with woolen hemp? That could work.

Only not real wool, ya know? Fake wool. It’s totally not a thing.

Oh lord, forget it.

Eat vegan chowder. Warm your bones. Save the world. Amen.

Print

Vegan Rich & Hearty Corn Chowder

Ingredients:

For the Homemade Croutons:
1 loaf super crusty sourdough bread, cubed
nonstick olive oil cooking spray
GOYA Adobo seasoning (or salt & pepper)

For the Chowda:
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste

Directions:

Prepare the croutons ahead of time by preheating the oven to 450 degrees. Spray the cubed bread generously with olive oil spray, then sprinkle with GOYA seasoning (Or salt and pepper). Bake in preheated oven for 15-20 minutes, or until golden brown. Use a spatula to flip halfway through the baking time for evenly golden browned croutons.

Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.

Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.

NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.

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41 Responses to “Creamy Corn Chowder {Totes Vegan!}”

  1. 1

    Skye on February 23, 2012 at 9:46 am Reply

    I think I love you more with each new recipe you post! This looks divine- and thank you for the nut-free option! Better Than Bouillon No Chicken is my absolute favorite veggie broth. I was sad after becoming vegetarian because I couldn’t find a good broth to make simple noodle and vegetable soup- when I found this one I was ecstatic! :)

    Question though- did you use both BTB base AND separate broth? Or just make the BTB into broth using 8 cups of water? Thanks! :)

  2. 2

    Michele Brown on February 23, 2012 at 10:15 am Reply

    This looks extra yummy – can’t wait to try it! I totally get the hot bath thing in the winter. Sometimes that is the only way to get warm – and I will make this soup and eat a bowl while I’m soaking in the tub tonight!

  3. 3

    Bev Weidner on February 23, 2012 at 10:16 am Reply

    Oh wait a minute! I thought you were just EXPERIMENTING with veganism. Is veganism right? I get a squiggly line.

    So you’re full fledged!? WOW. I applaud you. I still love you too. ;)

    And.that.looks.tew.dah.fer.

  4. 4

    anna on February 25, 2012 at 11:43 pm Reply

    lol your post was so fun! it IS hard to save the world in the winter…and the recipe looks fantastic!

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  6. 5

    tai on March 2, 2012 at 3:56 pm Reply

    I’ve only tried Knorr veggie broth cubes, is BTB an improvement?

    • Brooke replied: — March 3rd, 2012 @ 11:11 pm

      Yes! Better than Boullion is yummmmy!

  7. 6

    Annie on March 5, 2012 at 5:56 pm Reply

    Do you use raw cashews in recipes such as these, or will the roasted variety work as well?

    • Brooke replied: — March 6th, 2012 @ 12:33 am

      Raw cashews are the only version that work in this recipe. The fats can’t be roasted, lest they lose their ability to whip into a creamy concoction!

  8. 7

    Sam on March 6, 2012 at 9:00 am Reply

    Made this for dinner last night – it was A LOT of work, definitely not 15 minutes prep time with all the chopping and dicing but absolutely worth it. One of my new favorite dishes, thank you!

  9. 8

    Dina on March 25, 2012 at 12:42 pm Reply

    I just finished making this and mine did not turn out creamy…at all:-( I didn’t use raw cashews as the ingredients did not specify raw vs. roasted…is that where this went wrong? I also used the better than bouillon as well as veggie bouillon cubes to make the broth. Would that have contributed to the non-creamyness? Please help! Don’t get me wrong it still tastes delicious but I want mine to look creamy too.

    • Brooke replied: — March 25th, 2012 @ 9:56 pm

      Hi Dina!

      The raw cashews make ALL the difference. I’ll make sure to note this is the ingredient list. Hang in there! It’s a great recipe!

  10. 9

    Dina on March 28, 2012 at 10:58 am Reply

    Thanks! It has been a big hit and is almost gone so I will try this again this weekend with raw cashews instead…fingers crossed!

  11. 10

    Randi on April 7, 2012 at 2:31 pm Reply

    This is really good! I’m making it for the second time. I add chopped chard into mine because I keep winding up with a bunch of chard and I only like it in soups!

  12. Pingback: July 31: Vegan Corn Chowder, Vegetable Stew, and Salsa | Peculiar Girl

  13. 11

    Raquel on October 16, 2012 at 10:21 am Reply

    This is very good, thank you! I didn’t make it with the cashews but still amazing. Didn’t need to add any extra seasoning. That you very much!

  14. 12

    Laurie on November 4, 2012 at 3:28 pm Reply

    So good! Because I don’t have a powerful blender, I used cashew butter I purchased at Whole Foods in their bulk department from the machine that grinds the nuts in front of you. Worked like a charm! Thank you!

  15. 13

    Brenda on November 12, 2012 at 2:46 pm Reply

    I made this last week and it was really good I loved the cashew cream. I’m making it again tonight and I am going to add jalapenos to add a little spice.
    I think 1/2 cup of corn starch was way too much. I ended up adding more broth to thin it.

  16. 14

    Nikki on November 13, 2012 at 7:58 pm Reply

    Great chowder! My 6 & 2 year olds loved it as well, so well done!

  17. 15

    Mel on November 26, 2012 at 9:08 am Reply

    I stumbled over your website and this recipe while looking for a way to use up the last few ears of corn from the farmers market. Made this yesterday and it totally delivered – so creamy and comforting, thank you for sharing your fantastic recipe. I am going to love making this for my non-vegan friends & family (and having something lovely to eat that I can enjoy too!)

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  19. 16

    Bryan Mewborn on December 14, 2012 at 7:59 am Reply

    Made this last night and so yummy. I found your site from a basic search and found this. I will review more on your site. Thank you!

  20. 17

    Carina on January 17, 2013 at 5:54 pm Reply

    I am so happy to find someone else who both likes veggie based food AND believes that fur stoles belong in the category “life essentials”.

  21. 18

    Jamie on January 21, 2013 at 10:12 pm Reply

    Just made this – but instead of the BTB I used poultry seasoning and basil. Makes such a creamy, thick and delicious soup! The cashew cream is such a great idea, will be subbing this into other creamy soup creations as well. Thanks for sharing!

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  23. 19

    Green Living Eco on January 27, 2013 at 6:43 am Reply

    We made this last night and it was soooooo delicious. Thanks for sharing the recipe. After going vegan over 8 months ago, we had not had a good, creamy chowder and this one brought back memories of cold winter nights eating chicken corn chowder as kids.

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  25. 20

    Mandy Dugas on February 15, 2013 at 10:16 am Reply

    I dont eat soy. What other non dairy milk would you suggest? Rice milk?

  26. 21

    Karen S. on February 25, 2013 at 8:09 am Reply

    Thanks so much for the recipe! Can’t wait to try it. And I just signed up for your RSS Feed – looking forward to many more!

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  29. 24

    SUNNIE WILSON on August 13, 2013 at 8:46 pm Reply

    I MADE THIS RECIPE AND I CAN’T THANK YOU ENOUGH. IT WAS SO DELICIOUS, WE MADE PIGS OF OURSELVES, REALLY!

  30. Pingback: Corn and Kale Chowder with Sour Dough Croutons | Live Blissful

  31. 25

    Robert Haddan on August 25, 2013 at 6:47 pm Reply

    Really great! I made a couple changes based on some of the comments above:

    - I cut the olive oil to 2 tsp and added an entire red onion (it’s what I had on hand).

    - A serving of the No Chicken base is a tsp, so 5 tablespoons is a LOT. I used 5 tsp which was plenty.

    - I also skipped the veggie broth and just used water. I put 4 tsp of the No Chicken base in with 6 cups of water and used the other tsp with 1 cup of water when I blended the soaked, raw cashews.

    - I mixed the cornstarch with a cup of unseasoned water. I only used 1/4 cup of cornstarch, which again was plenty.

    Hope this helps some of those with questions!

  32. 26

    afeather on September 8, 2013 at 12:42 pm Reply

    this is incredible! My 5 year old inhales it (and has started requesting it). Always grateful for something healthy that the little one likes.

  33. 27

    sarah on September 29, 2013 at 4:28 pm Reply

    Made this for dinner tonight! Was to die for. Husband and kids loved it!

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  35. 28

    Brian on November 30, 2013 at 6:14 pm Reply

    This chowder is delicious. It was my first attempt with using cashews instead of dairy. Enjoyed the flavors tremendously.

    Thanks for sharing the recipe.

  36. 29

    Summer Griffth on December 14, 2013 at 1:34 pm Reply

    Looking forward to making this! I was wondering if you had any suggestions on modifying the recipe to use a slow cooker? Thanks!

  37. 30

    Kristen on January 22, 2014 at 4:07 pm Reply

    I made this today….i added jalapeño to spice it up. It isn’t as white and creamy as in the picture and its super salty! I added a large potato to it to take away some of the salt. I think I would make it w/o the bullion and less stock. It still turned out good but not my fave….

  38. 31

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