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Vegan Corn Chowder

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup, Stew, Chowder
  • Method: Stovetop, Blender
  • Cuisine: Mexican, Vegan, American

Description

Here’s another end-of-summer favorite, a thick, creamy, Vegan Corn Chowder with lots of potatoes and spicy Green Chiles.


Scale

Ingredients

Cashew Cream

  • 3/4 cup raw cashews
  • 1 3/4 cup water

Corn Chowder

  • 3 ears fresh corn, cut off the cob (3 cups total)
  • 2 cups low-sodium veg broth (divided)
  • 1 white onion
  • 1 red bell pepper
  • 2 cloves minced garlic
  • 1 tsp mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 russet potatoes, cubed
  • 1 cup green chile or salsa
  • 15oz can fire-roasted corn (optional)
  • cilantro or parsley for garnish
  • salt & pepper to taste

Instructions

  1. Soak cashews in hot water for at least 1 hour – rinse and drain
  2. Puree cashews in 1 3/4 cup water until smooth – set aside
  3. Add 2 cups of fresh corn to a blender with 1/2 cup veg broth
  4. Puree until smooth and set aside
  5. Dice onion & red bell pepper and saute in a 2 Tbs water or broth until softened
  6. Stir in minced garlic, oregano, cumin, and paprika – stir 30 sec until fragrant
  7. Add corn puree, remaining cup of whole corn, the remaining 1 1/2 cups of broth, and cubed potatoes
  8. Stir, cover, and increase heat to boiling.  Then reduce heat to low and simmer 15 min, stirring occasionaly
  9. Once potatoes are softened, add green chile and 2 cups of cashew cream
  10. Stir and taste for seasoning – add salt & pepper as needed
  11. Stir in drained can of fire-roasted corn for more texture if desired (optional)
  12. Simmer until thickened and serve

Keywords: vegan corn chowder