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This very delicious creamy jalapeno vegan corn chowder is gonna be your go-to on a chilly evening, providing a creamy texture without any dairy, and a kick of heat to warm you from the inside out.
As a kid, in fall when the temps started to drop, my mom would make a giant pot of corn chowder. It was comfort food is a bowl— packed with frozen corn, canned corn, potatoes, bacon and cream of mushroom soup. We always topped ours with green onions and a mound of cheddar cheese. Sound familiar?
These days, I limit the amount of dairy I eat because my digestive system is happier this way. I spent a lot of hours perfecting this vegan corn chowder recipe because I wanted to make sure it was still rich and creamy. I’ve succeeded and cannot wait for you to make it!
PS: If you’re not vegan, you can def pile high the cheese on this recipe!
Why You’ll Love This Chowder Recipe
- This Jalapeño Vegan Corn Chowder is not only satisfying and full of flavor, but it’s also quite easy to make. If you have 45 minutes and all the ingredients on hand, you can whip out this hearty meal.
- I’ve packed in the plant-based ingredients, to get us a ton of nutrients in one bowl. The addition of cashews adds essential proteins and healthy fats, which can help you stay full longer.
- Most vegan corn chowders use coconut milk, which can be hard on the stomach and alter the taste of the chowder. I’m using raw cashews and creating a cashew cream, which is very mild in flavor and gentle on the tummy.
- This soup recipe is also gluten-free, making it suitable for variety of dietary preferences for a weeknight dinner or reheated as a quick mid-week lunch.
- It’s a dairy-free recipe, which is typically not the case for a corn chowder. Yet I promise you it’s not nasty AND it’s not missing anything without the cream. I’ve found a way to soak and blend cashews that actually thickens this soup and creates a similar creaminess as dairy.
Vegan Corn Chowder Ingredients
There’s nothing quite like a warm, hearty bowl of chowder to fill your belly and comfort the soul on a dark, cold autumn night. Here’s what you’ll need to make this Vegan Corn Chowder:
- Frozen corn: To enjoy this recipe year round, I suggest using frozen sweet corn. Look for non-GMO and organic frozen corn kernels, if possible, for the best flavor and quality. If it’s corn season for you, feel free to use fresh cobs and cut the kernels off.
- Raw cashews: Using raw nuts means they have the most nutrients (so you’re getting the most bang for your buck). Raw cashews also tend to blend better and make a creamier base for this chowder.
- Gold potatoes: You can use yukon gold potatoes, the cute little baby ones or russet potatoes in this soup. Cook times will vary based on the size of the potatoes. If you are in a hurry, dice them super small to speed up cook time.
- Vegetable Stock: If you’re concerned about sodium, look for low-sodium vegetable stock or vegetable broth… or make my homemade vegetable stock. You can also do half vegetable stock and half water if you want.
- Jalapeno pepper: I love the heat that a jalapeno brings to this chowder. You can also roast the jalapenos before hand to deepen the flavors.
- Onion, celery and carrots: The holy trinity of soups is a non-negotiable for me. You can buy these already diced and together in the produce section to save some time.
- Seasonings: Cumin and smoked paprika bring depth and smokiness to the chowder. You can also add in some turmeric for the anti-inflammatory health benefits and to make the chowder richer in color.
Step-by-Step Instructions
Prepare the creamy cashew base by soaking cashews in water for at least 10 minutes. If you can do a few hours, even better. Rinse well and add to blender with half the vegetable stock. Blend on high speed until smooth. Feel free to add extra cashews if you want more protein and thickness to your chowder
Saute the onion, carrots and celery in avocado oil over medium heat in a large soup pot (like a cast-iron enamel) until the veggies are tender. Add in the paprika, cumin and garlic for the last minute.
Combine the corn, potatoes, and half of the vegetable stock (you need the other half for the creamy cashew base). Stir everything together and increase heat to get it to a boil, then reduce to a simmer. Cover pot and cook until potatoes break apart when you put a fork in them, depending how small you chopped them.
Carefully mix in the cashew puree and the diced jalapenos. Stir and allow it to warm up. Taste soup and add salt and black pepper to taste. Add toppings and enjoy this hearty bowl of vegan corn chowder.
How to Thicken Corn Chowder
Try using an immersion blender and pureeing the chowder slightly in the pot. You can also mix in additional cashew puree. Try blending the cashew puree with more cooked potatoes at high-speed blend to really activate the starch in the potatoes, making a thicker texture that’s not at all gluey. Pour into the soup to create a velvety thick corn chowder.
Tips for the Perfect Chowder
- Feel free to add additional vegetables like red bell peppers, zucchini, or carrots for added nutrition. You can also stir in cannellini beans for extra protein.
- If you prefer a not-spicy chowder, you can skip the jalapeños (or omit the seeds). If you love spice, feel free to add more or even include canned chipotle peppers to create a smoky flavor.
- Fresh corn is ideal when in season, but frozen corn is a fantastic alternative. You can also use canned corn, just look for ones without added sugars or high in salt.
- This chowder recipe can be stored in the refrigerator for up to 4 days in an airtight container. You can also freeze it in individual portions for a quick meal later on. Just be sure to let it cool completely before transferring it to freezer-safe containers.
Storing Leftover Chowder
I like to make big batches of soup and freeze in my 1-cup or 2-cup Souper Cubes. I can grab a frozen cube from the freezer and allow to thaw in the fridge. Then, when it’s time for a meal, I just heat it up in the toaster oven or microwave and have a single-serving of warm soup in minutes (and not have to wash another pot).
Creamy Jalapeno Vegan Corn Chowder
Ingredients
- 1 cup raw cashews
- 1 tbsp avocado oil
- 1 yellow onion diced
- 2 celery stalks diced
- 2 carrot diced
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 4 garlic cloves minced
- 3 cups corn kernels frozen
- 2 cups gold potatoes diced
- 4 cups vegetable stock divided
- 1 jalapeno seeds removed and diced
- ½ tsp turmeric powder
Instructions
- Soak cashews in water for at least 10 minutes.
- Heat avocado oil in a large pot over medium heat. Saute the onion, celery and carrots until soft, about 10 minutes. Season with salt and pepper.
- Add paprika, cumin and garlic to the pot. Stir until very fragrant, about 1 minute.
- Add corn, potatoes, and half the vegetable stock. Stir and increase heat to a boil, then reduce to a simmer and cover until the potatoes are tender (break apart when you put a fork in them, about 25 minutes.)
- Meanwhile, drain cashews and add to blender with remaining vegetable stock. Blend on high until smooth.
- When potatoes are tender, add cashew puree and jalapenos to soup and heat for 5 minutes, stirring occasionally.
- Taste and add more salt and pepper, if needed.
- Ladle the soup into bowls and serve warm with desired toppings.
