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Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe

ByTaylor
Jump to Recipe· 4.7 from 17 reviews

I’m so excited to share this Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe with you because it’s one of those comforting meals that feels like a warm hug on a chilly day. The creamy texture comes entirely from cashews, and pairing them with fresh corn and vibrant veggies creates a chowder that’s rich, satisfying, and completely plant-based. It’s become my go-to recipe when I want something hearty but still fresh and wholesome.

What makes this Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe truly special is how it balances ease and flavor so perfectly. You don’t need fancy ingredients or hours in the kitchen—just simple fresh produce and a few pantry staples. Plus, it’s a great way to celebrate sweet summer corn or brighten a cooler evening any time of year, making it a recipe worth keeping in your regular rotation.

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Why This Recipe Works

  • Whole Food Richness: Using raw cashews to create creaminess keeps it vegan while delivering a luxurious texture without dairy.
  • Fresh Corn Flavor: Scraping the milky liquid from the corn cobs infuses the chowder with natural sweetness and depth.
  • Balanced Seasoning: A blend of smoked paprika, thyme, and Old Bay adds nuanced warmth without overpowering the veggies.
  • Simple and Flexible: Ingredients are easy to find, and the recipe adapts well to seasonal veggies or personal preferences.
Three white bowls filled with creamy soup are placed on a white marbled surface. Each bowl contains a thick soup with chunks of pale yellow potatoes, bright yellow corn kernels, pieces of light green celery, and small bits of red pepper. The soup is topped with a dollop of white sour cream and sprinkled with finely chopped dark green chives. Two spoons with brown wooden handles rest in two of the bowls, one spoon is partially inside the soup showing some of the ingredients. A small round wooden bowl filled with chopped chives is nearby, and a white bowl with extra sour cream sits on the side. A blue and white striped cloth is placed near the top right corner along with an empty spoon. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a role in building flavor and creaminess without any dairy. Fresh vegetables bring brightness while cashews add that silky richness, and herbs and spices make sure your taste buds stay happy!

  • Fresh Sweet Corn Ears: Fresh corn is perfect here for its natural sweetness; plus, scraping the cob milk really amps up flavor.
  • Vegan Butter: Adds richness and helps soften the veggies during sautéing without overpowering the dish.
  • Yellow Onion: Provides a mellow sweetness and foundation flavor when cooked well.
  • Celery Stalks: Brings subtle freshness and texture balance.
  • Red Bell Pepper: Adds vibrant color and a mild, sweet crunch.
  • Garlic Cloves: Essential for that savory kick that ties everything together.
  • Yukon Gold Potatoes: Creamy and starchy, they help thicken the chowder naturally.
  • Old Bay Seasoning: A secret weapon that adds a complex savory note with its blend of spices.
  • Sea Salt: Enhances all the flavors perfectly.
  • Dried Thyme: Adds gentle earthiness and aroma.
  • Smoked Paprika: Imparts a subtle smokiness that makes this chowder stand out.
  • Bay Leaf: Infuses a background depth during simmering.
  • Cayenne Pepper: Just a pinch for warmth and a little edge.
  • Raw Cashews: Blended into the soup to create a creamy, silky texture—vegan magic!
  • Fresh Lemon Juice: Brightens and balances all the flavors at the end.
  • Chopped Chives: For garnish and fresh oniony pops of flavor.
  • Vegan Sour Cream (optional): Adds tang and extra creaminess when you’re feeling indulgent.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I often like to mix things up depending on what’s in my fridge or the season. This Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe really invites personalization, so don’t be shy about adding your own twist or skipping what you don’t love.

  • Variation: Sometimes I swap the red bell pepper for diced poblano for a smoky kick that adds a nice layer of flavor.
  • Extra Veggies: Throw in some diced carrots or zucchini for an even more veggie-packed chowder.
  • Make It Spicy: Increase cayenne or add chopped jalapeño if you’re craving heat.
  • Richness Swap: If you’re not vegan, following the note to replace cashews with a bit of cream gives a luscious traditional version.

Step-by-Step: How I Make Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe

Step 1: Harvest All That Corn Goodness

Start by carefully slicing the kernels off each ear of fresh corn—you want to get as close to the cob as possible. Then, here’s a little trick I swear by: use the back of your chef’s knife to scrape the cob and catch that milky liquid. Don’t toss this! It’s packed with sweet, corny flavor that deepens the chowder perfectly. Once that’s done, snap the cobs in half and set them aside for simmering.

Step 2: Sauté the Veggies to Build Flavor

Heat your vegan butter in a large pot over medium heat, then add chopped onion, celery, and red pepper. Let these soften slowly—about 8 minutes while stirring occasionally—to draw out their natural sweetness. Add in garlic towards the end and cook for just a minute until fragrant; burnt garlic will ruin the base, so keep an eye on it!

Step 3: Simmer to Bring it All Together

Pour in the water, then stir in the potatoes, Old Bay seasoning, salt, thyme, smoked paprika, bay leaf, cayenne, and freshly ground pepper. Toss in the corn cobs you prepared earlier. Bring the pot to a gentle simmer and let it go for about 20 minutes until potatoes begin to soften and flavors meld.

Step 4: Add Corn and Make it Creamy

Remove the cobs and bay leaf—don’t forget this or you’ll have woody bits in your chowder! Add the corn kernels and milky corn liquid back to the pot, then simmer for another 10 to 15 minutes, until everything is tender. Take about 2 cups of the soup and blend it with your soaked cashews until silky smooth. Stir this creamy goodness back into the pot and add fresh lemon juice to brighten the whole dish. Taste and adjust seasoning—sometimes it’s the little extra salt or lemon that takes it to the next level.

Step 5: Serve and Enjoy!

Ladle the chowder into bowls, sprinkle with chopped chives, and add a dollop of vegan sour cream or plain if you want that extra indulgence. This chowder is best warm and fresh, but you’ll notice the flavors deepen even the next day.

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Pro Tips for Making Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe

  • Don’t Skip the Cob Scrapes: That milky liquid is a game-changer; it brings authentic sweetness and depth you won’t get from just the kernels.
  • Soak Cashews Ahead: Soaking your cashews for at least 2 hours (or even overnight) ensures your chowder is ultra creamy without graininess.
  • Low and Slow Simmer: Gentle simmering lets all flavors meld without breaking down the potatoes too much.
  • Taste Twice Before Serving: Seasoning can evolve during cooking, so always taste at the end and adjust lemon, salt, or spice accordingly.

How to Serve Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe

Two white bowls of creamy vegetable soup sit on a white marbled surface. Each bowl contains broth filled with chunky pieces of yellow potatoes, bright yellow corn kernels, pale green celery slices, and small red tomato bits. On top of the soup in each bowl is a dollop of white sour cream sprinkled with finely chopped green chives and black pepper. A metal spoon with a wooden handle rests inside the bottom bowl, partly submerged in the soup. To the left, there is a small round wooden dish with chopped green chives, some scattered on the surface near it. A blue and white striped cloth napkin lies under the bottom bowl, adding a soft texture. The light highlights the smooth creamy texture of the soup and the fresh look of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh garnishes because they add that little pop of freshness and color. Chopped chives are my absolute favorite—they add a mild oniony brightness that pairs wonderfully with the creamy chowder. Sometimes, I also sprinkle a bit of smoked paprika on top for visual appeal. If I want to be indulgent, a dollop of vegan sour cream or cashew cream adds a luxurious touch without overpowering the dish.

Side Dishes

This chowder shines on its own, but if I’m serving it as part of a bigger meal, I love pairing it with crusty artisan bread or garlic-roasted sourdough slices to soak up every last spoonful. A crisp, green salad with tangy vinaigrette also works wonderfully to balance the richness. For a cozy dinner, some roasted Brussels sprouts or simple steamed greens on the side make this meal feel complete.

Creative Ways to Present

For a special occasion, I like serving this chowder in pretty soup crocks topped with a swirl of cashew cream and a sprinkle of edible flowers or microgreens for an elegant touch. Using mini bread bowls for individual servings adds a fun twist kids and guests love. You could also host a “chowder bar” with various vegan toppings like crispy chickpeas, toasted pumpkin seeds, or fresh herbs to let everyone customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store any leftover Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe in airtight containers in the fridge. It lasts beautifully for about 3 to 4 days, and the flavors actually deepen—so don’t be surprised if it tastes even better the next day! Just make sure to cool it completely before refrigerating to keep things fresh.

Freezing

I’ve frozen this chowder successfully by portioning it into freezer-safe containers. Because of the potatoes, the texture can shift slightly after thawing, but a quick stir and gentle reheating bring it back nicely. To keep the creaminess intact, you might want to blend it again or add a splash of plant milk when reheating.

Reheating

I reheat leftovers slowly on the stove over low-medium heat, stirring regularly to prevent sticking and maintain texture. Adding a little extra water or vegetable broth helps loosen it up if it has thickened too much. Avoid boiling to keep the flavors balanced and the consistency creamy.

FAQs

  1. Can I make this Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe without soaking cashews?

    You can, but soaking cashews softens them and makes blending into a completely smooth cream much easier. If you’re short on time, quick-soak cashews by boiling them for 15 minutes, but for best results, soak them at least 2 hours or overnight.

  2. Can I use frozen corn instead of fresh corn for this chowder?

    Absolutely! Frozen corn works fine when fresh isn’t available, though you’ll miss out on that sweet corn milk from the cobs. To boost flavor, consider adding a splash of plant-based cream or extra seasonings to compensate.

  3. Is there a way to make this recipe gluten-free?

    Yes, this recipe is naturally gluten-free as long as you avoid adding bread or other gluten-containing sides. Check your vegan butter and seasonings just to be sure they don’t include any hidden gluten ingredients.

  4. Can I prepare this chowder in advance?

    Yes, making it ahead actually helps the flavors develop even more. Store it in the fridge and simply reheat gently before serving. Just stir well and adjust seasoning if needed for the best taste.

Final Thoughts

This Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe has become one of my all-time favorites for its balance of cozy comfort and wholesome nutrition. It’s the kind of dish that feels like a treat but doesn’t take half your day to prepare. I hope you’ll give it a try and make it your own—there’s something really satisfying about warming up with a bowl full of creamy, sweet, and savory goodness that you made from scratch. Happy cooking!

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Creamy Vegan Corn Chowder with Cashews and Fresh Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A creamy and flavorful Corn Chowder packed with fresh sweet corn, Yukon Gold potatoes, and aromatic vegetables, finished with a cashew cream blend for a rich texture. This comforting chowder is perfect for a hearty lunch or dinner and can be made vegan by using vegan butter and sour cream.

Ingredients

Vegetables and Base

  • 6 ears fresh sweet corn, husks and silks removed
  • 1 medium yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 garlic cloves, chopped
  • 4 medium Yukon Gold potatoes, chopped

Liquids and Fats

  • 2 tablespoons butter or vegan butter
  • 5 cups water

Seasonings

  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Pinches of cayenne pepper
  • Freshly ground black pepper, to taste

Cream and Finishers

  • ⅓ cup raw cashews
  • 1½ tablespoons fresh lemon juice
  • Chopped chives, for garnish
  • Sour cream or vegan sour cream, optional, for serving

Instructions

  1. Prepare Corn and Cobs: Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
  2. Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red bell pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic and cook briefly until fragrant.
  3. Add Liquids and Seasonings: Add the water, chopped potatoes, Old Bay Seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the corn cobs. Bring to a simmer and cook for 20 minutes.
  4. Remove Corn Cobs and Bay Leaf: Carefully remove and discard the corn cobs and bay leaf from the pot.
  5. Add Corn Kernels and Simmer: Add the cut corn kernels and the milky corn liquid scraped earlier to the pot. Simmer for 10 to 15 minutes, or until the potatoes are tender.
  6. Blend Cashew Cream: Transfer 2 cups of the soup broth to a high-speed blender and add the raw cashews. Blend until creamy and smooth. Stir the blended mixture back into the pot.
  7. Finish Soup: Stir in the fresh lemon juice and adjust seasoning with salt and pepper to taste.
  8. Serve and Garnish: Ladle the chowder into bowls, garnish with chopped chives, and add optional dollops of sour cream or vegan sour cream.

Notes

  • For a richer, traditional corn chowder, omit the cashews. After pureeing 2 cups of the soup, stir it back into the pot with ½ cup heavy cream. Simmer gently over very low heat for 5 minutes until thickened.
  • Use vegan butter and vegan sour cream to keep this recipe fully vegan.
  • Fresh lemon juice brightens the flavors, but can be adjusted to taste or omitted if preferred.
  • Be careful not to overblend the soup to keep some texture from the corn and potatoes.
  • Old Bay seasoning can be substituted with a mix of celery salt, paprika, and black pepper if not available.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 10 mg

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