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CREAMY CORN AND POTATO CHOWDER (PLANT-BASED)

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 4 to 6 servings

Equipment

  • 1 large pot
  • 1 Blender
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

For the chowder:

  • 1 yellow onion (large, diced)
  • 3 garlic cloves (minced)
  • 3 celery stalks (diced)
  • 3 potatoes (medium, diced Yukon Gold or red potatoes work best)
  • 3 cups corn kernels (fresh or frozen)
  • 3 ½ cups vegetable broth (low-sodium)
  • 1 cup unsweetened plant-based milk (soy, almond, or cashew)
  • 1/2 cup raw cashews (for creaminess)
  • 2 Tbsp nutritional yeast (adds depth and slight cheesiness)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp turmeric (for color and slight earthiness)
  • Salt and pepper (to taste)
  • 2 Tbsp fresh lemon juice

For garnish (optional):

  • Chopped green onions or fresh parsley
  • Red pepper flakes (for heat)
  • Smoked paprika sprinkle
  • Extra corn kernels

Instructions
 

  • Prepare the Cashew Cream. In a blender, combine the raw cashews with ½ cup of the vegetable broth (or water) and blend until completely smooth. Set aside.
  • Sauté the Aromatics (Without Oil). In a large pot over medium heat, add the diced onion, celery, and garlic. Sauté using a splash of vegetable broth or water, stirring frequently until softened (about 5 minutes).
  • Cook the Base. Add the potatoes, corn, remaining vegetable broth, nutritional yeast, smoked paprika, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 15 minutes, or until potatoes are fork-tender.
  • Blend for Creaminess. Using an immersion blender, blend about half of the chowder directly in the pot. This step creates a creamy base while keeping some potato chunks for texture. (Alternatively, remove about 2 cups of the chowder, blend in a regular blender, then return it to the pot.)
  • Add the Cashew Cream & Final Touches. Stir in the cashew cream and unsweetened plant-based milk. Simmer for another 5 minutes, stirring occasionally. Taste and adjust seasoning as needed. Stir in fresh lemon juice to brighten the flavors.
  • Serve & Enjoy! Ladle into bowls and top with fresh parsley, green onions, a sprinkle of smoked paprika, or extra corn. Enjoy hot!

Notes

  • 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 tapioca starch mixed with water for extra thickness.
  • Extra Veggies: Add diced carrots, bell peppers, or even zucchini for extra nutrients and texture.
  • Storage: Keeps well in the fridge for up to 4 days. Reheat over low heat, adding a splash of broth if needed.