Creamy Vegan Corn Chowder

Name: Creamy Vegan Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 ears fresh sweet corn; 1 cup raw cashews, soaked in hot water for 30 minutes; 1 tablespoon olive oil; 1 yellow onion, diced; 2 celery stalks, diced; 2 carrots, diced; 3 cloves garlic, minced; 1 pound russet potatoes, peeled and diced; 4 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste

This silky and comforting corn chowder is entirely plant based and packed with savory, smoky flavor.

By Daily Recipes Book· 🌍 American· August 24, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

30 minutes

Total

50 minutes

Serves

You will be amazed by how creamy and rich this soup tastes without using a drop of dairy. By blending soaked cashews with a portion of the soup, you get a luxurious texture that feels truly indulgent. It is the perfect way to enjoy fresh summer corn.

This recipe has a deep, savory quality that makes it incredibly satisfying as a main course. The secret is using smoked paprika, soy sauce, and fresh garlic to provide that umami kick typically found in meat based chowders. It is a family favorite that even non vegans will love.

Ingredients

6 ears fresh sweet corn
1 cup raw cashews, soaked in hot water for 30 minutes
1 tablespoon olive oil
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1 pound russet potatoes, peeled and diced
4 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions

1
Cut the corn kernels off the cobs. Set the kernels aside and keep the stripped cobs for the broth.
2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 to 7 minutes until the vegetables start to soften.
3
Add the minced garlic, potatoes, corn kernels, vegetable broth, soy sauce, smoked paprika, garlic powder, and the stripped corn cobs to the pot.
4
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes until the potatoes are tender.
5
Remove the corn cobs from the pot and discard them.
6
Drain the soaked cashews. Transfer 4 cups of the soup mixture to a blender along with the soaked cashews. Blend until completely smooth and creamy.
7
Pour the blended mixture back into the main pot and stir to combine. Season with additional salt and pepper if needed, then serve warm.

💡 Tips

Serve this chowder alongside a slice of crusty bread or vegan cornbread for a complete meal. You can store leftovers in an airtight container in the refrigerator for up to 5 days and reheat them gently on the stovetop.

#Vegan #Vegetarian #Gluten Free #Healthy #Soup

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