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Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

ByLily
Jump to Recipe·5 from 7 reviews

If you’re craving something cozy, satisfying, and packed with fresh flavors, this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe is just what you need. I stumbled upon this recipe during a summer when corn was at its peak, and it instantly became my go-to comfort food. The creamy texture from cashews and the brightness from fresh herbs create a bowl that feels indulgent without any dairy.

This chowder works beautifully as a light dinner or a hearty lunch, especially when the weather starts to turn cool but you still want those sweet summer veggies lingering in your meals. You’ll love how it blends sweetness, mild spice, and herbaceous freshness all in one pot – making it a seriously satisfying vegan option for anyone, any day.

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Why This Recipe Works

  • Fresh Corn Flavor: Using fresh ears of corn, including the milky residue from the cobs, gives the chowder incredible natural sweetness and depth.
  • Cashew Cream Base: Blending soaked raw cashews into the soup creates that signature creamy texture without any dairy, perfect for vegan diets.
  • Balanced Seasoning: A combo of Old Bay, smoked paprika, and fresh herbs adds warmth and complexity, elevating simple ingredients into a comforting meal.
  • Simple Technique: The straightforward layering of sautéed veggies, simmering with spices, and pureeing a portion makes this creamy vegan corn chowder foolproof and quick enough weeknight-friendly.
Three white bowls filled with creamy soup are placed on a white marbled surface. Each bowl contains a thick soup with chunks of pale yellow potatoes, bright yellow corn kernels, pieces of light green celery, and small bits of red pepper. The soup is topped with a dollop of white sour cream and sprinkled with finely chopped dark green chives. Two spoons with brown wooden handles rest in two of the bowls, one spoon is partially inside the soup showing some of the ingredients. A small round wooden bowl filled with chopped chives is nearby, and a white bowl with extra sour cream sits on the side. A blue and white striped cloth is placed near the top right corner along with an empty spoon. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe blends a fresh veggie base with creamy cashews and aromatic spices to create a comforting texture and rich flavor. When shopping, I always recommend picking crisp, sweet corn and firm Yukon Gold potatoes for the best chowder base.

  • Fresh Sweet Corn: Seasonal corn fresh from the market or farm gives the chowder a naturally sweet flavor and tender texture.
  • Butter or Vegan Butter: Adds richness and helps sauté the aromatics, creating a flavor foundation.
  • Yellow Onion: Brings sweetness and depth when softened, essential for a good soup base.
  • Celery: Adds subtle crunch and depth to the savory broth.
  • Red Bell Pepper: Infuses a mild sweetness and a bit of color.
  • Garlic: Essential aromatic, giving a hint of savory warmth.
  • Water: The cooking liquid that simmers the ingredients until tender.
  • Yukon Gold Potatoes: Their creamy texture is perfect for chowder and they tenderize without falling apart.
  • Old Bay Seasoning: This blend brings a subtle seafood-inspired spice that complements the corn beautifully.
  • Sea Salt: Enhances all the natural flavors.
  • Dried Thyme: Adds herbaceous notes without overpowering the dish.
  • Smoked Paprika: Provides depth and a gentle smoky hint.
  • Bay Leaf: Infuses a subtle earthiness during simmering.
  • Cayenne Pepper: Just a pinch to awaken the palate without heat overload.
  • Raw Cashews: Soaked and blended for the creamy vegan texture.
  • Fresh Lemon Juice: Brightens the soup and balances richness perfectly.
  • Chopped Chives: For garnish, adding fresh oniony crispness.
  • Freshly Ground Black Pepper: Adds mild heat as needed.
  • Optional Sour Cream or Vegan Sour Cream: For those who want an extra touch of creaminess on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe depending on the season or what’s in my pantry. Sometimes I add a little smoked tofu or crispy tempeh for protein, or swap in sweet potatoes to change up the texture and sweetness. Feel free to adjust the spice level or switch out herbs based on what you like best – the beauty of chowder is how flexible it is!

  • Variation: I once added roasted poblano peppers for a smoky kick that made the chowder really stand out at a dinner party – don’t be afraid to experiment with your favorite veggies or spices.
  • Dietary Modifications: If you’re nut-free, you can replace cashews with white beans for creaminess but I find it’s not quite as silky.
  • Seasonal Swaps: Later in the year, I swap fresh corn for frozen and toss in chopped kale for a green boost that still tastes amazing.

Step-by-Step: How I Make Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

Step 1: Cut Corn Kernels and Scrape Cobs

Start by slicing the kernels off the fresh corn cobs — I find using a sharp chef’s knife helps get nice, even cuts without squashing the corn. Don’t toss those cobs just yet! Use the back of your knife to scrape any milky residue from the cobs; that liquid is packed with sweet corn flavor that makes the chowder extra special.

Step 2: Sauté Aromatics

Next, melt your butter or vegan butter in a large pot over medium heat. Add the chopped onion, celery, and red bell pepper and let them cook down gently for about 8 minutes, stirring occasionally. The veggies should become soft and sweet but not browned. Then toss in the chopped garlic and stir just until fragrant — usually about 30 seconds to a minute.

Step 3: Simmer the Broth

Pour in 5 cups of water and add the chopped potatoes, Old Bay, sea salt, thyme, smoked paprika, bay leaf, and cayenne pepper. Don’t forget several grinds of freshly cracked black pepper for depth. Toss in the reserved corn cobs to infuse flavor. Bring everything to a simmer and cook for 20 minutes until the potatoes are just tender. This slow simmer builds that cozy base every good chowder needs.

Step 4: Add Corn Kernels and Simmer More

Remove the bay leaf and discard the corn cobs — their job is done! Now add the fresh corn kernels and the sweet liquid you scraped earlier. Simmer the soup for another 10 to 15 minutes so the corn softens and all those flavors marry wonderfully.

Step 5: Blend Cashew Cream and Finish

Scoop out about two cups of the soup and dump it into a high-speed blender along with the raw cashews. Blend it up until the mixture becomes smooth and creamy — this is the magic that makes the chowder luxuriously thick! Pour it back into the pot, stir in the fresh lemon juice, and adjust the seasoning with salt and pepper to taste.

Step 6: Garnish and Serve

Ladle the creamy vegan corn chowder into bowls and sprinkle chopped chives on top for a fresh bite. If you like, add a dollop of sour cream or vegan sour cream for an extra-layer of richness. Serve warm and enjoy every spoonful of this golden goodness.

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Tips from My Kitchen

  • Use Fresh Corn When Possible: There’s nothing like the sweetness fresh corn adds; frozen corn works but just won’t give the same brightness.
  • Soak Cashews Ahead: Soaking raw cashews for several hours or overnight makes blending easier and results in a silkier chowder.
  • Don’t Skip Scraping Cobs: Those milky bits add so much natural sweetness—this small step makes a big difference in flavor.
  • Simmer Gently: Avoid boiling too hard after adding cream or cashew blend to prevent separation or grainy texture.

How to Serve Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

Two white bowls of creamy vegetable soup sit on a white marbled surface. Each bowl contains broth filled with chunky pieces of yellow potatoes, bright yellow corn kernels, pale green celery slices, and small red tomato bits. On top of the soup in each bowl is a dollop of white sour cream sprinkled with finely chopped green chives and black pepper. A metal spoon with a wooden handle rests inside the bottom bowl, partly submerged in the soup. To the left, there is a small round wooden dish with chopped green chives, some scattered on the surface near it. A blue and white striped cloth napkin lies under the bottom bowl, adding a soft texture. The light highlights the smooth creamy texture of the soup and the fresh look of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about simple garnishes here. Chopped fresh chives add a mild oniony crunch that pairs perfectly. Sometimes I like to sprinkle smoked paprika on top for a pop of color and a touch of smoky flavor. A drizzle of good olive oil or a few fresh herb leaves – like parsley or basil – also brighten it beautifully. When I’m feeling indulgent, a dollop of coconut or cashew-based sour cream rounds out each bite.

Side Dishes

This chowder loves company! I often serve it with warm, crusty bread—like a tangy sourdough baguette—to soak up every creamy drop. A crisp green salad with a zesty vinaigrette balances the richness nicely. For a heartier meal, roasted Brussels sprouts or sautéed greens are my go-to sides that add both texture and nutrients.

Creative Ways to Present

For special occasions, I like to serve this chowder in mini bread bowls – just hollowed-out rolls — making it both fun and comforting. Garnishing with edible flowers or finely chopped colorful herbs makes it look elegant yet approachable. I’ve also used wide, shallow bowls topped with a swirl of cashew cream and a sprinkle of toasted corn kernels for a festive touch that always wows guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe in airtight containers in the fridge, where it keeps well for up to 3-4 days. The flavors deepen as it rests, so it sometimes tastes even better the next day. Just give it a good stir before reheating to redisperse the creaminess.

Freezing

This chowder freezes quite nicely, though I recommend freezing it before adding the fresh herbs for best texture. I portion it into freezer-safe containers and it stays good for up to 2 months. When thawed, it reheats beautifully with a splash of water or plant milk to refresh the creamy texture.

Reheating

Gently reheat your chowder on the stovetop over low to medium heat to keep it silky and avoid scorching. Stir frequently and add a splash of water or vegan milk if it’s thickened too much during storage. Avoid microwaving as it can sometimes cause the creamy cashew mixture to separate or become grainy.

FAQs

  1. Can I make this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe without cashews?

    Absolutely! You can skip cashews and instead blend part of the soup with cooked white beans or use a vegan cream alternative if you prefer. Keep in mind, cashews provide a unique silkiness that’s hard to replicate exactly, but the chowder will still be delicious and creamy.

  2. Is frozen corn a good substitute if fresh isn’t available?

    Frozen corn works fine in a pinch, though fresh corn really elevates the flavor. If using frozen, thaw it before adding and consider adding a bit less water to concentrate the taste. The chowder will still be comforting but might lack the bright sweetness that fresh corn adds.

  3. How do I store and reheat leftovers for best results?

    Store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage. Reheat slowly on the stove with occasional stirring, adding a splash of water to loosen the texture as needed. Avoid overheating to keep the cashew cream smooth and avoid separation.

  4. Can I add protein to this chowder?

    Yes! Feel free to add cubed tofu, tempeh, or even cooked beans for a protein boost. I sometimes add crispy pan-fried tofu cubes just before serving for added texture and heartiness without compromising the creamy base.

Final Thoughts

This Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe holds a special place in my kitchen because it’s the perfect blend of cozy and fresh, easy but impressive. Whenever I make it, friends and family can’t believe something so creamy and rich can come without dairy. I hope you give this recipe a try and find the same comfort and delight that keeps me coming back to it season after season. Trust me, once you get a taste of this chowder, you’ll want it in your meal rotation for good.

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Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A hearty and creamy Corn Chowder made with fresh sweet corn, Yukon Gold potatoes, and a blend of aromatic spices. This comforting soup is thickened with cashews for a vegan twist, finished with fresh lemon juice, and garnished with chives. It’s perfect served warm with optional sour cream or vegan sour cream for extra richness.

Ingredients

Main Ingredients

  • 6 ears fresh sweet corn, husks and silks removed
  • 2 tablespoons butter or vegan butter
  • 1 medium yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 garlic cloves, chopped
  • 5 cups water
  • 4 medium Yukon Gold potatoes, chopped
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Pinches of cayenne pepper
  • ⅓ cup raw cashews
  • 1½ tablespoons fresh lemon juice

Garnish & Serving

  • Chopped chives, for garnish
  • Freshly ground black pepper
  • Sour cream or vegan sour cream, optional, for serving

Instructions

  1. Prepare the corn kernels: Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid left on the cob. Snap the cobs in half and set aside.
  2. Sauté the vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red bell pepper. Cook, stirring occasionally, for 8 minutes or until softened. Then stir in the garlic.
  3. Add liquids and spices: Pour in the water and add the chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, several grinds of black pepper, and the corn cobs. Bring to a simmer and cook for 20 minutes.
  4. Remove solids and add corn kernels: Remove and discard the corn cobs and bay leaf from the pot. Add the sliced corn kernels along with the milky corn liquid back into the pot. Simmer gently for 10 to 15 minutes, or until the potatoes are tender.
  5. Blend and enrich the chowder: Transfer 2 cups of the soup into a high-speed blender. Add raw cashews and blend until creamy. Stir this creamy mixture back into the pot. Then stir in fresh lemon juice and adjust seasoning to taste.
  6. Serve and garnish: Ladle the chowder into bowls and garnish with chopped chives and freshly ground black pepper. Add dollops of sour cream or vegan sour cream if desired for extra creaminess.

Notes

  • For a more traditional corn chowder, omit the cashews. After pureeing 2 cups of the soup, add it back to the pot with ½ cup heavy cream. Stir in lemon juice and gently simmer over very low heat for 5 minutes, stirring often until slightly thickened and mellowed.
  • If you prefer thicker chowder, you can add more cashews or cream to reach the desired consistency.
  • Use fresh corn for best flavor; frozen corn can be substituted but may alter texture slightly.
  • Adjust seasoning such as cayenne and Old Bay according to your spice preference.
  • Serve with crusty bread or a light salad for a complete meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 10 mg

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