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30-Minute Creamy Vegan Corn Chowder

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 large servings
Calories: 419 kcal
Course: Main Course , Soup
Cuisine: American

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 15-oz cans corn drained, or 4 heaping cups, 425-g cans
  • ½ tsp each salt and smoked paprika
  • 1 cup unsalted cashews raw or roasted, 140 g

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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 (21%) Fiber 5.9g (24%) Sugar 10.4g (21%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4large servings

Amount Per Serving

Calories 419

% 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.