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Right now, it seems like my grocery store is practically giving away corn on the cob, and I’m definitely taking advantage. When fresh sweet corn is this abundant, what better way to use it than in a pot of creamy vegan corn chowder? This recipe is cozy but light, hearty yet summer-friendly, and perfect for making the most of peak-season produce.
If you’re looking for more ways to enjoy summer’s best, check out my grilled flatbread with peaches and corn, cherry tomato feta pasta, and vegan stuffed peppers.
Note: While this blog post isn’t sponsored, the original recipe was created as part of a paid Instagram partnership with Good Karma. As always, all thoughts are my own.
Why You’ll Love this Vegan Potato Corn Chowder
Emily’s Recipe Notes:
- Flavor: Savory, umami from miso, sweet pops of corn, tangy lime, and a touch of cayenne.
- Texture: Creamy, silky, and thick.
- Time: About 40 minutes, great for summer weeknights.
- Customizability: Use fresh or frozen corn, swap in your favorite peppers or veggies.
- Diet-friendly: Vegan, dairy-free, gluten-free, and vegetarian.
Ingredients
Ingredient Highlights & Some Swaps
Fresh Corn on the Cob (Or Frozen)
You can use either fresh or frozen corn. If you’re using frozen, there’s no need to thaw it…just add it straight to the pot. If using fresh, slice the kernels off the cob. Fire-roasted frozen corn is a great option too and adds a nice smoky flavor.
Potatoes
Yukon gold or white potatoes are work best here. They create a creamy texture and help naturally thicken the broth. Be careful not to overcook them…this can make the soup have a grainy texture. Once they’re just fork-tender, they’re ready.
Raw Cashews
These form the base of the cashew cream. You don’t need to soak them overnight. Soaking in hot or boiling water for about 10 minutes is enough to blend them into a smooth, dairy-free “heavy cream” alternative. I don’t recommend using full fat coconut milk as it has a very distinct flavor that can overpower the corn.
Plant Milk
Used to slightly thin the soup while keeping it creamy. I used Good Karma’s unsweetened flax milk, but any plain, unsweetened plant milk will work well.
Vegetable Broth
I used Better Than Bouillon vegetable base with about 1 teaspoon of paste per 1 cup of water. Any good-quality vegetable broth or stock will also work.
White Miso Paste
This adds deep umami flavor along with some saltiness. It really boosts the overall flavor of the chowder. Highly recommended!
Poblano or jalapeño Pepper
Adds a little heat and a subtle depth of flavor. You can swap it for jalapeño if you like more spice, or use green or red bell pepper for something milder.
Step By Step Guide
How to Make Vegan Potato Corn Chowder
Melt vegan butter in a large Dutch oven or pot over medium heat. Add diced onions.
Cook until slightly translucent, then add the celery and pepper.
Sprinkle on the salt, pepper and bay leaf. Stir to coat and cook for about 2 minutes.
Add the corn and potatoes.
Add the miso paste and pour in the vegetable broth.
Pour in the prepared cashew cream, then mix to combine.
Simmer over medium-low heat for about 20-25 minutes or until the potatoes are fork tender and the soup has thickened significantly.
Ladle into bowls and serve warm!
Serving & Storage
Serve this chowder warm, topped with your favorite garnishes. I like to add a sprinkle of fresh cilantro, sliced green onion, a pinch of cayenne for heat, or a drizzle of vegan sour cream for extra richness. You can also swap in a pinch of smoked paprika for the cayenne if you’re sensitive to heat.
If you’re looking to make it more filling, try adding a scoop of my smoky vegan bacon or some crispy pan-fried tempeh on top. Both are great ways to boost the protein and turn this into a well-rounded meal.
As the soup cools, it will continue to thicken thanks to the potatoes and cashew cream. And like most soups, it tastes even better the next day once the flavors have had more time to develop!
Frequently Asked Questions
Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed to return it to your desired consistency. You can also reheat in the microwave in short intervals.
Yes. You can substitute white beans (like cannellini or Great Northern) for the cashews to make it nut-free. The color will be darker, and the texture will be slightly less creamy and thick. You can also use a store-bought vegan heavy cream, however I’ve found that these can sometimes have a slightly sweet flavor that doesn’t pair well with the rest of the soup.
Yes, this corn chowder is naturally gluten-free, no flour or roux needed. The potatoes help thicken the broth on their own. Be sure to use a miso paste that is certified gluten-free.
Not very. The poblano pepper adds a subtle warmth, and the cayenne is optional. If you prefer no heat, feel free to omit both or swap the poblano for a mild bell pepper.
More Vegan Soup Recipes
Creamy Vegan Corn Chowder with Potatoes
Rate this RecipeIngredients
- 1 cup raw cashews
- 4 cups vegetable broth, divided
- 1 tbsp vegan butter, or olive oil
- 1 large yellow onion, diced (2 cups)
- 3 cloves garlic, minced
- 3 stalks celery, diced (1 cup)
- 1 small poblano pepper or jalapeño, seeds removed and minced (optional)
- 3 cups Yukon Gold Potatoes, or white potatoes – peeled and diced
- 4 cups sweet corn kernels, (~5 corn cobs) fresh or frozen
- 1 ⅛ tsp table salt, to taste
- ½ tsp black pepper, to taste
- 1 bay leaf
- 1 tbsp yellow or white miso, if gluten-free make sure to use a GF version
- 1 cup unsweetened dairy-free milk, I used Good Karma Unsweetened Flaxmilk + Protein
For Garnish & Serving:
- 1 tbsp fresh lime juice, about 1 lime
- Sliced green onions, minced cilantro, and a pinch cayenne powder
Instructions
- Soak the cashews: Place 1 cup raw cashews in a bowl with 2 cups of very hot water. Let stand for 10 minutes while preparing the vegetables.1 cup raw cashews
- Blend the cream: Drain the cashews and transfer to a blender with 1 ½ cups of the vegetable broth. Blend on high until smooth and creamy. Set aside.4 cups vegetable broth, 1 cup raw cashews
- Sauté the aromatics: Melt the vegan butter in a large stockpot over medium-low heat. Add the diced onion; cook 2–3 minutes until translucent. Stir in garlic, celery, and optional poblano, cooking 1 more minute until fragrant.1 tbsp vegan butter, 1 large yellow onion, 3 cloves garlic, 3 stalks celery, 1 small poblano pepper or jalapeño
- Build the chowder base: Add the potatoes, corn, salt, pepper, and bay leaf. In a measuring cup, whisk the miso paste into the remaining 2 ½ cups broth, then pour both the miso broth and the blended cashew cream into the pot. Bring to a gentle simmer; cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder has thickened.3 cups Yukon Gold Potatoes, 4 cups sweet corn kernels, 1 ⅛ tsp table salt, ½ tsp black pepper, 1 bay leaf, 1 tbsp yellow or white miso
- Finish the soup: Reduce the heat to low. Stir in the plant milk, then add lime juice. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the chowder into bowls. Top with sliced green onion, cilantro, and a pinch of cayenne (optional-for a hint of heat).1 cup unsweetened dairy-free milk, 1 tbsp fresh lime juice, Sliced green onions, minced cilantro, and a pinch cayenne powder
Video
Recipe notes
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