The Best Vegan Corn Chowder Recipe
Corn chowder is a comforting dish that works equally well during the fresh corn season of the summer months and the chilly depths of the cooler months. For the best flavor, use fresh sweet corn, but if needed, frozen corn makes a great substitute. This easy vegan corn chowder recipe is the perfect soup for the early fall transition from the summer months to the cooler fall days. Made with fresh sweet corn, hearty potatoes, and a deep, creamy texture from cashew cream, this creamy vegan corn chowder is both satisfying and filling.
I have a confession to make—this was my first time making and eating corn chowder. I know, I know. You might find it surprising for a chef to have never tried it before! But to be honest, there’s still so much for me to explore in the culinary world. Growing up in an Eastern European family, I wasn’t exposed to much American food, so this was a new experience for me. That said, I love discovering new vegan soup recipes, and this hearty vegan corn chowder is quickly becoming one of my favorite soups!
Since graduating from The Institute of Culinary Education in 2022, I’ve been on a continuous learning journey—experimenting with new flavors, mastering techniques, and discovering how to run a successful food blog. Cooking has been my passion, and I love sharing delicious, plant-based recipes like this creamy vegan easy corn chowder with you! For your convenience, I've included a recipe card so you can easily recreate this dish and enjoy its comforting flavors any time.
Corn Chowder Origin
Corn chowder has its roots in American and British culinary traditions. Its origin can be traced back to early colonial times in New England, where it became a staple in the region’s cuisine. Here’s a brief overview of its history:
Colonial New England: In early American colonies, specifically in New England, corn played a significant role as a major crop. Indigenous communities had been incorporating corn into their cuisine for centuries prior to European settlers coming. The settlers adapted native recipes and techniques to their own cooking methods, incorporating corn into various dishes, including chowders.
British Influence: The concept of chowder itself has British origins. The word “chowder” is believed to derive from the French word “chaudière,” which means “cauldron” or “pot” and was used to describe a stew or soup cooked in a pot. The British settlers brought this tradition with them, which evolved in the American colonies.
Ingredients and Evolution: Traditional corn chowder likely began as a simple, hearty soup made with corn, potatoes, and salt pork or bacon. Over time, recipes have evolved to include various ingredients like cream or milk , light coconut milk, or other non-dairy milk options for richness, as well as more seasonings like black pepper, garlic powder, and vegetables for added flavor.
Modern Variations: Today, corn chowder can vary widely in ingredients and preparation. While the traditional version often includes dairy and bacon, modern recipes, including vegan potato corn chowder, and vegan bacon bits have adapted the dish to accommodate different dietary preferences and highlight the sweet, natural flavor of corn. Many plant-based versions use plant-based milk for a rich, creamy texture. Some modern recipes even incorporate smoked paprika , red pepper flakes or roasted ingredients to enhance the smoky flavor, making the dish even more comforting and complex.
Corn chowder’s evolution reflects both the adaptation of indigenous ingredients and the influence of European cooking traditions, resulting in a beloved comfort food that is both versatile and nostalgic.
For Great Corn Chowder, Cook the Corn Cobs
Instead of discarding the corn cobs, making a quick corn stock is a great option to boost the flavor of your soup. This method uses simple ingredients and enhances the depth of flavor of your dish. To prepare it, heat a large pot of water over medium heat and add the corn cobs, salt, aromatics, and any vegetable leftovers for example green or white onion . Bring everything to a boil, then let it simmer for 50 minutes. Strain out the solids, and you’ll have a delicious, homemade corn stock —perfect for creating a hearty meal like corn chowder! Once cooled, store the stock in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
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The Best Vegan Corn Chowder Recipe
Ingredients
Instructions
- Put stripped corn cobs, salt, pepper, garlic cloves, small onion, and bay leaves into a pot of water. Bring to a boil, then decrease the heat to a bare simmer. Allow it to cook for a total of 50 minutes.
- Heat butter in a dutch oven pot until it melts. Put in the diced onions, yellow bell pepper, and celery, reduce the heat to medium low, and sauté until vegetables become tender, approximately 5 minutes.
- Stir in garlic until aromatic for 40 seconds.
- Add corn, stir and cook for about 5 minutes, then add potatoes, corn stock, salt, pepper, nutmeg.
- Cook until potatoes are tender but not falling apart.
- In the meantime, bring pot to a boil and boil your cashews for about 15 minutes. Transfer cooked cashews and 1 cup of cashew water to a food processor and pulse until desired texture for cashew cream. Put to the side.
- Remove and keep 50% of the solids from the soup. Blend the solids in the pot using an immersion blender, then return the remaining unblended solids to the pot.
- Reserve some cashew cream for serving, and when the soup is 10 minutes away from being finished, mix the rest into the pot.
- For a delicious presentation, serve the soup hot and top it off with cashew cream, scallions, corn, celery, bell pepper, fresh herbs, and fresh pepper.
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