30-Minute Creamy Vegan Corn Chowder
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 large servings
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Calories
419 kcal
-
Course
Main Course, Soup
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Cuisine
American
30-Minute Creamy Vegan Corn Chowder
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Craving a creamy, cozy bowl of chowder (without the dairy overload)? This vegan corn chowder delivers all the same indulgence—minus the cream! The secret? Blended cashews and cauliflower. And with a 30-minute prep time, you'll be making this easy dinner on repeat!
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Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 6 cups vegetable broth 1.4 L
- 1 medium head cauliflower cut into bite-sizes
- 3 oz cans corn drained, or 4 heaping cups, 425-g cans
- ½ tsp salt each
- ½ tsp smoked paprika each
- 1 cup cashews raw or roasted, 140 g, unsalted
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), 1 red bell pepper (diced), and 3 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
- Soup-ify: Stir in 6 cups vegetable broth, 1 medium head cauliflower (chopped), 3 15-oz cans corn (drained), and ½ tsp each salt and smoked paprika. Cover and simmer until cauliflower is fork-tender, about 15 minutes.
- Blend: Ladle about half of the veggies from the pot to keep them from blending. Add 1 cup unsalted cashews into the pot, then use a handheld immersion blender to blend until smooth.Alternatively, ladle about half of the soup and the cashews into a standing blender, blending until smooth (never put the lid on tight when blending hot liquids, leave it cracked so steam can escape).Add reserved whole veggies back into the blended soup.
- Serve warm - happy eating!
Notes
- Fresh, frozen, or canned corn all work well in this chowder. If using fresh, cut the kernels directly from the cob (about 1 cup per cob). For frozen, there's no need to thaw—just toss them in during cooking.
- If you prefer an extra-thick chowder, mash or blend a few more of the veggies. You can also add a small amount of cornstarch or arrowroot slurry (mix one teaspoon with water) and stir it in while simmering.
- Can this chowder be made nut-free? You can substitute cashews with about 1 1/2 cups of coconut milk or your favorite plant-based milk alternative.
Nutrition Information
Show Details
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
50.8g
(17%)
Protein
14.1g
(28%)
Fat
21.9g
(34%)
Saturated Fat
4.2g
(21%)
Cholesterol
0mg
(0%)
Sodium
1272mg
(53%)
Potassium
739mg
(16%)
Fiber
5.9g
(24%)
Sugar
10.4g
(21%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4large servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 50.8g | 17% |
| Protein | 14.1g | 28% |
| Fat | 21.9g | 34% |
| Saturated Fat | 4.2g | 21% |
| Cholesterol | 0mg | 0% |
| Sodium | 1272mg | 53% |
| Potassium | 739mg | 16% |
| Fiber | 5.9g | 24% |
| Sugar | 10.4g | 21% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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