Easy Creamy Vegan Corn Chowder You’ll Love for Any Season

If you crave a cozy, creamy soup that’s entirely plant-based, this easy vegan corn chowder is your new go-to. With just nine simple ingredients, including fresh corn, Yukon gold potatoes, and a rich cashew cream, this one-pot recipe delivers big flavor and comfort without any dairy.

Whether it’s summer with an abundance of fresh corn or a chilly evening when you need warming nourishment, this chowder is satisfying and versatile. Plus, it’s approachable for beginner cooks and endlessly adaptable, much like our 20-minute vegan ramen recipe.

Why You’ll Love This Vegan Corn Chowder

This chowder strikes the perfect balance between creamy richness and light, fresh flavors—all without dairy or complicated steps. It uses Yukon gold potatoes, prized for their natural creaminess and thickening power, creating a velvety texture that coats every spoonful.

Blended cashews, whose nutritional quality is backed by recent studies, add luxurious body and a subtle nutty depth, while nutritional yeast, which experts at the Cleveland Clinic note is packed with B vitamins, offers a savory, cheesy note that enhances flavor naturally. A hint of smoked paprika brings a smoky warmth that elevates the dish without the need for bacon or animal products.

Whether you’re vegan, dairy-free, or simply love wholesome comfort food, this chowder offers nutritious, delicious satisfaction in every bowl.

What You Need to Make It

To make this creamy vegan corn chowder, you’ll need just nine main ingredients — all easy to find and nutritious.

Ingredients

• Olive oil
• Diced onion
• Red bell pepper (or any bell pepper color you prefer)
• Vegetable broth (or vegan chicken-style broth)
• Smoked paprika (or regular paprika with a drop of liquid smoke)
• Fresh, frozen, or canned corn (if canned, drain and rinse)
• Yukon gold potatoes (peeled and chopped)
• Raw cashews (no soaking needed)
• Nutritional yeast (fortified, to add cheesy flavor)
• Salt to taste

Substitution Tips

• Use slivered almonds or coconut cream instead of cashews if you have nut allergies.
• Swap smoked paprika for regular paprika but add a few drops of liquid smoke for smokiness.
• Any color bell pepper works well, and extra veggies like carrots or celery can be added for more nutrition and flavor.

Simple Step-by-Step Instructions

Here’s how to transform simple ingredients into a luscious vegan corn chowder:

1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until fragrant and translucent.
2. Stir in chopped red bell pepper and cook for an additional minute.
3. Add vegetable broth, smoked paprika, corn kernels, and diced Yukon gold potatoes. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until potatoes are tender.
4. While soup simmers, blend raw cashews, nutritional yeast, and about 2 cups of the hot soup broth until completely smooth to create a creamy cashew mixture.
5. Return the blended cashew cream to the pot and stir well to thicken the chowder.
6. Season with salt to taste and adjust other spices if desired.
7. Serve hot with your favorite toppings and freshly baked bread on the side.

This one-pot recipe keeps cleanup easy and makes the perfect hearty meal for any day.

Toppings and Serving Ideas to Elevate Your Chowder

While the chowder shines on its own, toppings and side dishes take it to the next level. Try any of these for added texture, flavor, and visual appeal:

• Roasted corn kernels sprinkled on top for sweetness and crunch.
• Crumbled tofu or tempeh bacon for smoky, crispy bites.
• Chopped green onions or fresh herbs like parsley and cilantro for brightness.
• A dollop of vegan sour cream or cashew cream for extra creaminess.
• Diced jalapeño if you like heat.
• Toasted sourdough or artisan bread to soak up every last drop.

Serve alongside light salads like kale Caesar or a steamed green vegetable such as asparagus or collard greens to round out the meal with freshness and greens.

How to Store, Freeze, and Reheat Leftovers

Vegan corn chowder keeps beautifully and reheats well, which makes it perfect for meal prep or saving later.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, freeze in portions using freezer-safe containers or bags for up to 3 months.
• Thaw & Reheat: Thaw thoroughly overnight in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally, or microwave in a covered bowl until warmed through.

If the soup thickens too much when reheated, stir in a splash of vegetable broth or plant milk to loosen the consistency. Avoid repeated reheating to maintain texture and flavor.

Tips for Success and Troubleshooting Your Chowder

To ensure your vegan corn chowder turns out perfectly every time, keep these tips in mind:

• Choosing Potatoes: Yukon gold potatoes are ideal for creamy texture due to their medium starch content. Avoid waxy potatoes, which remain firm and won’t thicken.
• No Cashews? No Problem: Use an immersion blender directly in the pot to puree part of the soup for creaminess, or substitute coconut cream or almond milk.
• Adjusting Thickness: If your chowder is too thick, add a splash of broth or plant milk. If too thin, simmer a little longer uncovered.
• Balancing Flavor: Taste before serving. Add more nutritional yeast for cheesiness, smoked paprika for smokiness, or salt to enhance all flavors.
• Liquid Smoke Usage: If you don’t have smoked paprika, a couple of drops of liquid smoke provide that essential smoky depth. Use sparingly.

These tips help you customize and fix common issues without stress.

Frequently Asked Questions about Vegan Corn Chowder

What makes vegan corn chowder different from traditional chowder?

Traditional chowder often includes dairy and bacon. This recipe swaps dairy creaminess with blended cashews and uses smoked paprika to mimic smoky flavors without meat.

Can I make it nut-free?

Yes! Omit cashews and use an immersion blender to puree some soup directly, or add coconut cream or plant-based milk for creaminess.

How long does the chowder keep?

Stored properly, it will last about 4 days in the fridge or 3 months frozen.

Can I add other vegetables?

Absolutely. Carrots, celery, mushrooms, or kale work beautifully and add more nutrition.

Do I need to soak cashews?

No soaking needed here because the hot soup blends them smooth.

Is smoked paprika safe?

Choose high-quality smoked paprika from reputable brands to minimize contaminants. Use it in moderation for flavor, as scientific analysis shows paprika has antioxidant properties.

Feel free to ask more questions in comments!

Conclusion

This easy creamy vegan corn chowder balances rich textures with fresh, bright flavors in a one-pot simple recipe that works for any season. With a few pantry staples, you can make a nourishing and comforting meal suited for weeknight dinners, meal prep, or entertaining guests. For another simple weeknight option, check out our easy Instant Pot spaghetti.

Remember to customize the heat, toppings, and texture to your preference, and don’t forget leftovers make fantastic ready meals. Embrace plant-based cooking with this timeless classic vegan chowder everyone will enjoy.