CREAMY CORN AND POTATO CHOWDER (PLANT-BASED)

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This Creamy Corn and Potato Chowder is a cozy, hearty soup that is 100% whole food, plant-based, oil-free, and bursting with flavor. It’s creamy, satisfying, and ideal for any time of the year!

This Creamy Corn and Potato Chowder is the ultimate cozy, hearty soup that is both nourishing and satisfying.

Combining creamy potatoes, naturally sweet corn, and warming spices creates a delightful balance of flavors and textures. Inspired by classic chowder recipes, this plant-based version keeps all the comfort without dairy, animal products, or oil. It’s perfect for meal prepping, family dinners, or a soothing meal on a chilly day!

Try this recipe and experience the perfect balance of creamy, savory, and naturally sweet flavors! Whether you’re looking for a wholesome weeknight dinner or a meal to warm you up, this chowder will surely become a favorite in your kitchen.

Let me know in the comments how it turned out for you!

WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?

This recipe is not only vegan, but it’s also:

• Dairy-Free

• Gluten-Free

• Soy-Free

• Oil-Free

• Nut-Free (optional if you skip the cashew cream)

WHY THIS RECIPE WORKS AND WHY IS GOOD FOR YOU

This chowder is an excellent addition to a plant-based diet because it’s rich in fiber, vitamins, and antioxidants from fresh vegetables.

The combination of potatoes and corn provides a natural creaminess while keeping it low in fat and oil-free.

Cashews add healthy fats for a silky texture, while nutritional yeast brings a subtle cheesy depth without dairy.

This soup is also easy to digest, making it perfect for a nourishing meal.

HOW TO PREPARE THIS RECIPE

📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).

This recipe is incredibly simple and requires only basic kitchen skills. Just sauté the aromatics (without oil!), simmer the potatoes and corn in a flavorful broth, blend part of the soup for creaminess, and stir in cashew cream and plant-based milk.

The result? A warm and comforting chowder that everyone will love!

Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.

USEFUL KITCHEN EQUIPMENT

Here’s what you’ll need to make this recipe:

• Large pot – To cook everything in one pot.

• Blender – For making cashew cream and blending part of the soup.

• Wooden spoon – For stirring the chowder while it simmers.

• Ladle – To serve up that deliciousness!

Now, let’s review the list of ingredients and potential substitutions in some cases.

INGREDIENTS NOTES

Here is a list of everything you will need to prepare this recipe:

• Onion – Adds a sweet and savory depth of flavor.

• Garlic – Enhances the soup with a rich, aromatic taste.

• Celery – Provides freshness and a subtle crunch.

• Potatoes – The main creamy component is Yukon Gold or red potatoes, which work best.

• Corn kernels – Naturally sweet and give the chowder a classic comforting taste.

• Vegetable broth – Forms the soup base while keeping it oil-free.

• Cashews—Blended into a smooth cream for richness without dairy. Substitute ½ cup blended silken tofu or 1/3 cup mashed white beans for a nut-free version.

• Nutritional yeast – Adds a mild cheesy flavor without any cheese.

• Smoked paprika – Provides a subtle smokiness to balance the sweetness of the corn.

• Dried thyme – Brings earthy and savory notes.

• Turmeric – Adds a beautiful golden hue and anti-inflammatory benefits.

• Unsweetened plant-based milk – Creates a silky texture. Substitute: Coconut milk for extra richness.

• Lemon juice – Brightens up the flavors at the end.

• Garnishes (optional): green onions, parsley, red pepper flakes, or extra corn!

STEPS

To prepare this Corn and Potato Chowder, follow these steps:

• Step 1: Blend cashews with ½ cup vegetable broth (or water) until smooth. Set aside.

• Step 2: Sauté onion, celery, and garlic in a large pot with a splash of broth for 5 minutes.

• Step 3: Cook the Base. Add potatoes, corn, remaining broth, and seasonings. Simmer covered for 15 minutes until potatoes are tender.

• Step 4: Blend half the soup using an immersion blender (or blend 2 cups separately and return to the pot).

• Step 5: Stir in cashew cream and plant milk, simmer 5 more minutes, then add lemon juice.

• Step 6: Serve & Enjoy! Ladle into bowls, garnish with parsley, green onions, and smoked paprika. Serve hot!

RECIPE TIPS & VARIATIONS

• Nut-Free Option – Replace cashew cream with ½ cup blended silken tofu or 1/3 cup mashed white beans.

• Thicker Chowder? – Blend more of the soup or add 1 tablespoon of tapioca starch mixed with water for extra thickness.

• Extra Veggies – Add diced carrots, bell peppers, or zucchini for more texture and nutrients.

• Storage – Keeps well in the fridge for up to 4 days. Reheat over low heat, adding a splash of broth if needed.

FREQUENTLY ASKED QUESTIONS (FAQs)

Can I make this ahead of time?
Yes! This chowder tastes even better the next day as the flavors meld together. Store in the fridge and reheat gently.

How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze this recipe?
Yes! This corn and potato chowder freezes well for up to 2 months. Defrost in the fridge overnight and reheat on the stovetop.

What can I serve with this soup?

Serve it with a slice of whole grain bread, a fresh green salad, or oil-free cornbread for a complete and comforting meal.

MORE SOUP RECIPES TO TRY!

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PRINTABLE RECIPE CARD