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.


Vegan Rich & Hearty Corn Chowder


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


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.