Creamy Vegan Corn Chowder
My creamy vegan corn chowder: a deliciously creamy chowder filled with sweet corn and cashews - you'll never guess it's vegan! This is the PERFECT summer recipe, actually it's perfect all year round with a bag of frozen sweet corn!
There's a deep sense of comfort that only chowder can provide. When we were kids, we were absolutely obsessed with chicken and fish chowder. Why? I have no idea. I used to think of chowder as being incredibly rich and unhealthy, and only good for freezing mid-west Canadian winters where temperatures dipped below -30C on a good day. But I'm happy to admit that I was wrong. This sweet corn chowder is just the right amount of rich, and filled with silky smooth cashews.
I have a bowl (or two) of my favorite chowder whenever I'm sick, or even if I'm feeling just a little bit under the weather. The warmth from every spoonful feels like getting a big tight hug on the inside, you know? I've even been known to eat it cold right out of the fridge. Really, you can't keep me away.
My own take on a corn chowder is creamy, delicious, and very much vegan. It's light enough to not overwhelm your system, but filling enough to count as a meal by itself if you need it to get through the day. If you're looking for a bit more protein, try adding in a bit of smoked tofu, you'll thank me later.
Come to think of it, you can make this any time of year, because it contains staple items like onions, celery, and carrots, and frozen produce! Win! Also, I use cauliflower instead of potatoes for a lighter dish, but feel free to add some potato into this recipe for vegan corn chowder.
Looking for more soup recipes? Check out my Turmeric Lentil Ginger Soup
Creamy Corn Chowder - Vegan!
Author: Micah Siva
Total time: 30 minutes
1 tbsp coconut oil
1 medium white onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
2 1/2 cups frozen corn, divided
1 cup chopped cauliflower
1 bay leaf
4 cups water
1 1/2 tsp bouillon
1/2 cup raw cashews (60g)
1/4 cup nutritional yeast
In a large pot, heat coconut oil over medium heat.
Add onion, carrot, celery and garlic, cooking until fragrant.
Add frozen 1 c. corn and cauliflower, stirring occasionally, until they begin to soften
Meanwhile, in a blender, combine water, bouillon, cashews, remaining corn and nutritional yeast. Blend until smooth.
Add liquid to veggie mixture, cook until cauliflower is tender.