This creamy vegan corn chowder with potatoes is one of my all-time favorite soups! Made with cashews in place of heavy cream, it’s rich and filling while being dairy-free. Smoky, sweet, and uber-flavorful, it’s the perfect way to ring in the autumn season!

The first time I served creamy vegan corn chowder to folks other than my family was for a gathering of influencers who were friends of my son and also happened to be avid meat enthusiasts. This was a couple of years ago. I was pretty new to blogging and wanted to make a good impression. Needless to say, I was a *tad* nervous. The bowls were passed around, licked clean, and refilled a second time. Whew! They loved the fresh off-the-grill smoky corn flavor, rich and creamy texture, and that it was filling. This is still the soup I make to welcome the autumn season and felt it was about time to update the post and add new photos!

creamy vega corn chowder with grilled bread

Why you’ll love this recipe!

Hearty and nutritious-

This vegan corn chowder is full of easy-to-find veggies, making it extra healthy, full of fiber, and very filling. Plus, the creamy texture comes from blended cashews so it’s rich yet totally dairy-free! It’s also naturally gluten-free. Check out the nutritional information in the recipe card below.

One pot meal-

Don’t you love a one-pot meal? I sure do! All the ingredients are cooked in one pot, building layers of flavor as you go. Then you’re left with a tasty meal instead of a sink full of dirty dishes.

Very very flavorful-

We didn’t hold back on flavor here! A blend of aromatics, dried herbs and spices, and special seasons make this corn chowder extra delicious. It tastes like you’re sitting around a cozy campfire on a crisp fall evening.

Ingredient notes

The ingredients in this vegan corn chowder are relatable and easy to find. You may have many of them in your pantry right now! I want to highlight the key players and tell you a little bit about how they enhance this recipe. See the recipe card below for the full list of ingredients and their specific amounts.

Aromatics-

Onions, garlic, carrots, and celery. These vegetables build the classic flavor base called mirepoix in our chowder.

Vegetables-

Sweet corn and potatoes make it thick, hearty, and filling. This recipe has a lot of potatoes. So each spoonful is full of chunky goodness.

Cashews-

Blended cashews replace heavy cream in this dairy-free recipe. They completely emulsify in the blender with a few ladles of hot soup, making it extra rich and creamy.

Liquid smoke-

This key ingredient is what gives the chowder its unique grilled corn taste. Use concentrated hickory liquid smoke, not the kind that looks and tastes like BBQ sauce. It’s thin in consistancy, amber in color, and comes in a small bottle. If you can’t find liquid smoke in your local grocery store, you can order it online here.

Seasonings-

A combination of dried herbs and spices including red pepper flakes, bay leaf, and thyme add complexity to standard salt and pepper. Nutritional yeast adds extra umami while a splash of apple cider vinegar balances the sweet corn.

FAQ’S

Which is best- fresh or frozen corn?

I almost always make this recipe with frozen corn. It’s inexpensive, can be bought in a large bag, and keeps forever. But…during this autumnal time of year when fresh corn is abundant and price-friendly, I’ll treat the fam to fresh instead of frozen corn.

What type of blender do I use?

Use a high-powered blender, if you have one. This is the Vitamix, Nutribullet, and Blendtec variety. A standard blender, however, will still puree cashews mixed with the hot soup. It will just take a bit longer. Have patience and keep blending. Once there are no cashew lumps remaining, you’re good to go!

Can this recipe be frozen?

Sadly, this recipe does not freeze well. The potatoes become grainy and weird when frozen and thawed.

Here’s everything you need to make this recipe

Ingredients/ Makes 6 Servings

3 tablespoons of olive oil
1 large onion (2 cups), small diced
1½ teaspoons of kosher salt, divided
4 garlic cloves, minced
¼ teaspoon of red pepper flakes
2 medium carrots (1 cup), peeled and diced
3 celery stalks (1 cup), diced
4 cups of vegetable broth
1 bay leaf
4 cups of sweet corn (fresh or frozen)
1½ pounds (4 cups / 680 g) of golden potatoes, peeled and medium diced (about 4 medium potatoes)
1 cup (150 g) of raw cashews
½ cups (30 g) of nutritional yeast
½ teaspoon of black pepper
1 teaspoon of thyme
2 teaspoons of apple cider vinegar
½ teaspoon of liquid smoke

How to make this recipe

1.Sauté the onions- Pour the olive oil into a large soup pot over medium-high heat. When a splash of water creates a sizzle, add the onions and 1 teaspoon of salt. Stir it all around and sauté until the onions are soft and translucent about 7 minutes.

2. Add the garlic and red pepper- Stir in the garlic and red pepper flakes. Cook until fragrant, this will take another minute.

3. Cook the carrots and celery- Tumble in the carrots and celery. Cook until soft but not mushy, about 5 minutes.

4. Add the bay leaf, corn, potatoes, and broth- Add the bay leaf, corn, and potatoes. Pour in the vegetable broth. Stir to mix it all together. Cover and bring to a boil. Reduce the heat enough to maintain a simmer and cook until the potatoes are fork tender, about 10-15 minutes. Now reduce the heat to low.

5. Blend 2 cups of soup with the cashews and nutritional yeast- Scoop 2 cups of the hot soup (avoiding the bay leaf) into a blender along with the cashews and nutritional yeast. Secure the lid on the container leaving the vent in the lid open to let the steam escape. Blend until completely smooth. This may take a minute or more depending on what type of blender you are using.

6. Stir in the cream mixture and season- Pour the creamy mixture back into the soup pot and stir until well blended. Add the other ½ teaspoon of salt, black pepper, thyme, apple cider vinegar, and liquid smoke.

7. Serve- Scoop into soup mugs and serve with a toasted baguette.

Storage:

Keep leftovers in a sealed container in the fridge for up to 5 days. This soup does not freeze well.

Serving Suggestions

My go-to for any chowder is to serve it with grilled bread. It’s *so* classic! And adding a side of Massaged Kale Salad makes it a tasty well-rounded meal. For the chocolate lover in you, why not finish with crave-worthy Black Bean Brownies with Sweet Potato Frosting for dessert?!

If you’ve been hankering for a new corn chowder recipe, I encourage you, with a full heart, to give this one a whirl. Who knows, you may end up impressing a group of VIPs…your family!

Have the best first week of fall and I’ll see you around the blog!

X,o,

Carol

More hearty vegan soup recipes!

Roasted Pumpkin Soup

Vegan Minestrone Soup

Vegan Clam Chowder with Mushrooms

Sweet Potato and Chickpea Peanut Stew

Vegan Chocolate Chili

Creamy Vegan Corn Chowder with Potatoes