Vegan Corn Chowder
The Vegan Corn Chowder recipe is creamy, delicious, and so cozy! It's dairy free, gluten-free, oil free, and can be made with fresh, frozen, or canned corn. It deserves a spot on your regular menu rotation!
- 1 medium onion diced
- 2 ribs celery diced
- ½ red bell pepper diced
- 4 cloves garlic minced
- 1 pound Yukon gold or red potatoes peeled and cubed
- 4 cups sweet corn fresh, frozen, or canned
- 3 cups vegetable broth
- 2 tablespoons nutritional yeast
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cups plain, unsweetened soy milk
- ¾ cup raw cashews
- 2 tablespoons fresh parsley optional garnish
In a large pot, water saute the onion, celery, and red bell pepper until the onion is translucent. If the vegetables start to stick to the pot, add a small amount of water to deglaze the pan.
Add the garlic and saute for another two minutes.
Add the potatoes, corn, bay leaf, and seasonings. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
Add the cashews, nutritional yeast, soy milk, and two cups of the soup to a high speed blender and blend until smooth. *
Pour the blended mixture into the soup pot and continue heating until warm through.
For a nut free soup, substitute the cashews and soy milk with coconut cream or milk. Or thicken the soup with a bit of flour or cornstarch mixed with water.
Nutritions calculations are approximate.
Calories: 305.2kcal | Carbohydrates: 47.7g | Protein: 11.2g | Fat: 11g | Saturated Fat: 1.9g | Sodium: 131.8mg | Potassium: 896.28mg | Fiber: 5.5g | Sugar: 8.9g | Vitamin A: 109.13IU | Vitamin C: 50.83mg | Calcium: 105mg | Iron: 3.05mg