Vegan Corn Chowder
Cozy Up with Creamy Vegan Corn Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Vegan Corn Chowder is the perfect blend of sweet corn and creamy goodness, all without any dairy! It’s surprisingly easy to make and packed with flavor, making it a fantastic weeknight dinner or a delightful lunch. We’ve taken the classic comfort food and given it a plant-based makeover that everyone will love.
This recipe relies on the magic of soaked cashews to create a luxuriously creamy texture without using any cream. Don’t worry, you won’t taste the cashews – they simply provide the richness and body this chowder deserves. Fresh corn is best, but frozen corn can be substituted in a pinch (though the flavor won’t be quite as vibrant).
What makes this Vegan Corn Chowder special?
- Creamy without Dairy: The cashew base creates a velvety smooth texture that rivals traditional chowders.
- Flavorful & Fresh: Sweet corn takes center stage, complemented by aromatic onion and garlic.
- Easy to Make: Ready in under an hour, this recipe is perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even a comforting starter.
Tips for the Best Chowder:
- Soak those Cashews: Don’t skip the cashew soaking step! This is crucial for achieving a perfectly smooth and creamy texture. If you’re short on time, you can boil the cashews for 10-15 minutes instead.
- Fresh is Best: While frozen corn works, fresh corn on the cob will give you the most vibrant flavor.
- Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking. A pinch of smoked paprika can also add a lovely depth of flavor.
- Garnish & Enjoy: A sprinkle of fresh parsley, a swirl of olive oil, or a few crispy croutons can elevate this chowder even further.
Frequently Asked Questions
Q: Can I use frozen corn instead of fresh?
A: Yes, you can! While fresh corn provides the best flavor, 1 bag (about 16oz) of frozen corn kernels can be substituted. No need to thaw it first.
Q: I’m allergic to nuts. Can I make this chowder without cashews?
A: Unfortunately, cashews are essential for the creamy texture in this recipe. You could try substituting with cooked white beans or potatoes for some thickness, but the texture won’t be quite the same.
Q: Can I make this chowder ahead of time?
A: Yes! Chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this chowder gluten-free?
A: Yes, this recipe is naturally gluten-free. Just be sure to check the ingredients in your vegetable broth to ensure it doesn’t contain any gluten.
Q: Can I add other vegetables to this chowder?
A: Absolutely! Potatoes, celery, or carrots would all be delicious additions. Just add them along with the onion and garlic.
Vegan Corn Chowder
Ingredients
- 6 ears corn on the cob
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon black pepper
Instructions
- Remove the kernels from the corn cobs. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add vegetable broth and bring to a boil.
- Add cashews and blend with an immersion blender or in a regular blender until smooth and creamy.
- Return the soup to the pot and stir in the corn kernels.
- Cook for 5 minutes, or until the corn is tender.
- Season with salt and pepper to taste.
- Serve warm.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
