Quick Vegan Corn Chowder (No Potatoes!) Recipe
This quick vegan corn chowder recipe is a hearty and flavorful dish perfect for a cozy meal. Creamy and satisfying, this chowder is made without potatoes and is packed with nutritious ingredients like cauliflower and cashews.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 large servings
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
Ingredients
Flavor Base:
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Soup-ify:
- 6 cups vegetable broth
- 1 medium head cauliflower, cut into bite-sizes
- 3 15-oz cans corn, drained, or 4 heaping cups
- 1/2 tsp each salt and smoked paprika
Blend:
- 1 cup unsalted cashews, raw or roasted
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion, 1 red bell pepper, and garlic. Cook until onion is soft, about 3 minutes.
- Soup-ify: Stir in vegetable broth, cauliflower, corn, salt, and smoked paprika. Cover and simmer until cauliflower is fork-tender, about 15 minutes.
- Blend: Ladle half of the veggies from the pot, add cashews, and blend until smooth. Add reserved whole veggies back into the blended soup.
- Serve warm and enjoy!
Notes
- Fresh, frozen, or canned corn can be used.
- If extra thickness is desired, blend more veggies or use a cornstarch slurry.
- For a nut-free version, substitute cashews with coconut milk or plant-based milk.
- Store in the fridge for up to four days or freeze for longer preservation.
- Slow cooker option available for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 10.4g
- Sodium: 1272mg
- Fat: 21.9g
- Saturated Fat: 4.2g
- Carbohydrates: 50.8g
- Fiber: 5.9g
- Protein: 14.1g
- Cholesterol: 0mg
