A delicious bowl of a good vegan chowder is all I need to lift my spirits on a cold night. That’s why I make a chowder so often every winter, including this vegan Chesapeake chowder and this vegan black-eyed peas chowder. This rich, creamy vegan corn chowder is my new favorite, and oh, how delicious it is! It is thick and rich and smoky and full of hearty goodness with a creamy texture you will love. I make the chowder with fire-roasted corn and add to it some cumin and sage to make this soup even more delicious and make up for any loss of flavor from the use of traditional corn chowder ingredients like bacon. A sprinkle of scallions and you are all set to snuggle up with a bowl and your bestie.
Why you will love this vegan corn chowder recipe
Hearty, creamy and flavorful. I am a huge fan of creamy soups (like my divine vegan cream of mushroom soup) and this chowder is not only creamy, it is also full of hearty flavor and healthfulness. The sweet, smoky corn provides a lovely contrast of flavors and textures to the smoky, silky chowder. Easy recipe. This is a simple, one-pot recipe that needs fewer than 10 ingredients. You will need a blender or stick blender to blend some of the chowder for more creaminess, but you can omit that step. Gluten-free and vegan recipe. See the section on special diets below to determine how to make this recipe nut-free, soy-free and added-oil-free.
Ingredients
Extra virgin olive oil (see special diets section below for oil-free instructions) Herbs: garlic and sage. Can substitute the sage with rosemary or oregano. Vegetables: Onions, celery, fire-roasted corn kernels, potatoes and scallions (optional, for garnish). The fire-roasted corn, usually available in the frozen aisle at the supermarket, adds a lot of great, smoky flavor. But if you can’t use this you can just use regular frozen corn. Spices: ground black pepper and ground cumin. These add great smoky flavor to the soup. Raw cashews Vegetable stock or mushroom stock. Can also just use water, but the stock will enhance flavor. Liquid aminos or soy sauce or tamari
Tweaks for special diets
Soy-free: Skip the liquid aminos/soy sauce and add a teaspoon of Old Bay seasoning. Nut-free: After sauteing the onions, celery and garlic add two tablespoons of flour (all-purpose or gluten-free) to the pot and saute until the veggies are coated with the flour. Instead of cashew milk, add any nut-free non-dairy milk of choice, including oat milk and soy milk. Oil-free: To make the corn chowder oil-free, saute the vegetables in ¼ cup water or vegetable stock until soft.
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