|

Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

ByMadison
Jump to Recipe· 4.6 from 6 reviews

I’ve got to tell you about this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs recipe that became an instant favorite in my kitchen. It’s the perfect blend of sweet corn and velvety cashew creaminess, brightened up with fresh herbs—comfort food that feels indulgent but is completely plant-based. Whether you’re cozying up on a chilly evening or craving something wholesome after a busy day, this chowder hits the spot.

What I especially love about this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs recipe is how it balances richness and freshness without relying on dairy. The cashews add that luxurious texture that makes every spoonful so satisfying, while the fresh herbs bring vibrancy that keeps it from feeling heavy. If you’re looking for a crowd-pleasing dish that’s hearty and nourishing, this one is worth trying, seriously.

🧡

Why This Recipe Works

  • Creamy texture without dairy: The soaked cashews blend into a silky base that makes the chowder rich and satisfying without any cream.
  • Fresh corn flavor that shines: Using fresh corn and scraping the milky cob juices gives the chowder a naturally sweet depth.
  • Layered seasoning profile: A mix of Old Bay seasoning, smoked paprika, thyme, and a hint of cayenne creates warm, comforting spice complexity.
  • Simple, accessible ingredients: You can find everything at most groceries or farmers markets, making it easy to whip up anytime.
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 brings together fresh produce and pantry staples that complement each other beautifully. Each ingredient plays a role in building flavor, texture, or richness—plus, you’ll find some handy tips to make your shopping and prep feel effortless.

  • Fresh sweet corn: Using fresh ears really elevates the sweetness and texture, and don’t toss those cobs—they add incredible flavor when simmered.
  • Butter or vegan butter: Acts as a flavor base for sautéing, adding depth and richness without overpowering the fresh corn.
  • Yellow onion: Provides a mild pungency that melts into sweetness as it cooks.
  • Celery stalks: Add subtle aromatic crunch and balance out the creamy elements.
  • Red bell pepper: Brightens the chowder with a slight sweetness and vibrant color.
  • Garlic cloves: Essential for that comforting, savory background note.
  • Water: Keeps the soup light, letting the fresh flavors shine through without heaviness.
  • Yukon Gold potatoes: These have the perfect creamy texture when cooked, helping thicken the chowder naturally.
  • Old Bay Seasoning: Brings that signature savory-spiced warmth that pairs surprisingly well with corn.
  • Sea salt: Enhances all the flavors without masking the sweet corn notes.
  • Dried thyme: Offers an herby, earthiness that blends beautifully with the corn and cashews.
  • Smoked paprika: Adds subtle smokiness and depth.
  • Bay leaf: Infuses a gentle herbal layer throughout the simmer.
  • Cayenne pepper: Just a pinch creates a warming finish without overpowering.
  • Raw cashews: The secret behind the creamy texture without dairy—soak them for at least an hour before blending.
  • Fresh lemon juice: Brightens and balances the richness with a zing of acidity.
  • Chopped chives (for garnish): Adds a mild onion freshness that complements the chowder.
  • Freshly ground black pepper: For a final kick of spice.
  • Sour cream or vegan sour cream (optional): If you want that classic chowder ‘finish’—totally optional but so lovely.
📝
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.

Tweak to Your Taste

I love making this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs recipe my own depending on what’s in season or what I’m craving. The great thing is, it’s super forgiving—swap, add, or skip ingredients to suit your mood and pantry.

  • Smoky twist: When I’m feeling a little adventurous, I toss in some smoked chipotle powder instead of paprika—adds a smoky heat that pairs wonderfully with corn’s sweetness.
  • Spice it up: If you like a bit more kick, I recommend bumping up the cayenne slightly or stirring in some diced jalapeño when sautéing the veggies.
  • Herb swap: Tried swapping thyme for fresh dill once, which gave it a lovely, tangy herbal note that was surprisingly fresh with the lemon juice.
  • Chunkier or smoother: I usually blend about two cups to keep some texture, but if you want ultra-smooth, blend more or all of it.

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

Step 1: Prep Your Corn and Veggies

First things first, slice the kernels off the corn cobs—this is where the magic flavor happens. Don’t forget to use the back of your chef’s knife to scrape off that milky, starchy liquid from the cobs before breaking them in half and setting aside. This liquid adds incredible natural sweetness to your chowder. Chop your onion, celery, red bell pepper, and garlic so everything is ready to go.

Step 2: Sauté the Flavors

Heat your butter or vegan butter over medium in a large pot or Dutch oven, then add the onion, celery, and red pepper. Stir occasionally and cook until the veggies are nice and soft, about 8 minutes. Toss in the garlic and let it cook just until fragrant—about 30 seconds; burnt garlic is the enemy here!

Step 3: Simmer the Soup Base

Pour in the water, then add chopped potatoes, Old Bay seasoning, salt, thyme, smoked paprika, bay leaf, cayenne, and some fresh black pepper. Toss in those corn cobs you saved—they’ll infuse flavor as the soup simmers. Let everything bubble merrily for about 20 minutes until the potatoes start getting tender.

Step 4: Add the Corn and Blend for Creaminess

Fish out the bay leaf and corn cobs (discard them), then stir in the fresh corn kernels along with the milky corn liquid. Simmer for another 10 to 15 minutes until the potatoes are fully tender. Now scoop out about 2 cups of the soup, add your soaked cashews, and blend until silky smooth. Stir that creamy goodness right back in, then brighten it with fresh lemon juice. Taste and adjust seasoning as needed—you want that perfect balance!

Step 5: Garnish and Serve

Ladle your chowder into bowls, sprinkle with chopped chives and a crack of fresh black pepper. If you’re feeling indulgent, a dollop of sour cream or vegan sour cream gives a lovely tang and extra creaminess. Grab that cozy blanket and your favorite spoon—the magic’s ready.

💡

Pro Tips for Making Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

  • Soak those cashews: At least an hour in warm water softens them enough to blend silky smooth without a gritty texture.
  • Don’t skip the corn cobs: Simmering the cobs with the potatoes infuses natural sweetness that store-bought broth just can’t match.
  • Blend just enough: Puree about two cups of soup to strike a balance between creamy and chunky—adjust to your preference!
  • Use fresh lemon juice: It brightens the chowder perfectly—bottled lemon juice just doesn’t pack the same punch.

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 always top my Creamy Vegan Corn Chowder with chopped fresh chives—they add a lovely mild onion flavor and vibrant color contrast. Freshly ground black pepper is a must for me, adding a little rustic warmth. Occasionally, I enjoy a swirl of vegan sour cream to add a tangy richness that complements the herbs.

Side Dishes

For a complete comfort meal, I love pairing this chowder with crusty bread or a fresh sourdough baguette. A simple green salad with a bright vinaigrette cuts through the richness perfectly. Sometimes, I make garlic-roasted asparagus or a light slaw to add a crisp element on the side.

Creative Ways to Present

For a special occasion, I’ve served this chowder in hollowed-out mini pumpkins or bread bowls—it feels extra cozy and festive! Adding a sprig of fresh thyme or parsley on top gives great visual appeal, making it perfect for entertaining without a fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in an airtight container in the fridge for up to 4 days. When I reheat it, I usually do so gently on the stove with a splash of water or plant milk to loosen it back up and avoid any drying or sticking.

Freezing

This chowder freezes wonderfully! Just let it cool completely, then transfer to freezer-safe containers. To thaw, I defrost overnight in the fridge and warm it up slowly on the stovetop. The cashew cream holds up surprisingly well in the freezer.

Reheating

When reheating, I use low heat on the stove and stir frequently. If the chowder has thickened too much, a little extra water or unsweetened plant milk helps bring it back to the perfect consistency without diluting the flavors.

FAQs

  1. Can I use frozen corn instead of fresh?

    Absolutely! While fresh corn gives the best natural sweetness and texture, frozen corn works fine in a pinch. Just thaw it before adding and expect a slightly different—but still delicious—result.

  2. Do I have to use cashews? Can I substitute them?

    Cashews give that creamy, velvety texture, but if you’re allergic or don’t have any, try blending soaked sunflower seeds or even silken tofu. Keep in mind the flavor and texture will change slightly.

  3. What can I substitute for Old Bay seasoning?

    If you don’t have Old Bay, blend a mix of paprika, celery seed, black pepper, and a touch of dried mustard as a homemade alternative that captures similar warm spices.

  4. Is this chowder gluten-free?

    Yes! All ingredients in this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs recipe are naturally gluten-free making it safe for gluten-sensitive diets.

Final Thoughts

Honestly, this Creamy Vegan Corn Chowder with Cashews and Fresh Herbs recipe feels like a warm hug in a bowl every time I make it. It’s one of those dishes you can rely on for a cozy night in or to impress friends with minimal fuss but maximum flavor. I hope you give it a try soon—you’ll love how the simple ingredients come together into something so special, creamy, and comforting.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Vegan Corn Chowder with Cashews and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This hearty and creamy Corn Chowder is packed with fresh sweet corn, tender Yukon Gold potatoes, and a blend of flavorful spices. Enhanced with a creamy cashew puree and brightened with fresh lemon juice, this chowder offers a comforting, vegan-friendly twist on a traditional favorite. Garnished with chives and served with optional sour cream, it is perfect for a warming lunch or dinner.

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

Spices and Seasonings

  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Pinches of cayenne pepper
  • Freshly ground black pepper, to taste

Creamy Additions

  • ⅓ cup raw cashews
  • 1½ tablespoons fresh lemon juice

For Garnish and Serving

  • Chopped chives
  • Sour cream or vegan sour cream, optional

Instructions

  1. Prepare the Corn: Slice the kernels off the corn cobs and use the back of a chef’s knife to scrape the milky liquid left on the cobs. Snap the cobs in half and set aside.
  2. Sauté Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and red bell pepper, and cook, stirring occasionally, for 8 minutes until softened.
  3. Add Garlic and Liquids: Stir in the chopped garlic, then add water, chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the corn cobs. Bring to a simmer and cook for 20 minutes.
  4. Remove Cobs and Bay Leaf: Take out and discard the corn cobs and bay leaf. Add the fresh corn kernels and milky liquid scraped from the cobs back into the pot.
  5. Simmer Chowder: Continue simmering for 10 to 15 minutes, until the potatoes are tender and the flavors meld together.
  6. Blend Cashews: Transfer 2 cups of the soup into a high-speed blender, add the raw cashews, and blend until creamy and smooth.
  7. Finish Chowder: Stir the creamy cashew mixture back into the pot. Add fresh lemon juice and adjust seasonings according to taste.
  8. Serve: Garnish with chopped chives and serve with dollops of sour cream or vegan sour cream if desired.

Notes

  • For a more traditional corn chowder, omit cashews and blend 2 cups of the soup until smooth. Return to pot and stir in ½ cup heavy cream. Simmer gently over low heat for 5 minutes to slightly thicken and mellow the flavor.
  • Use vegan butter and sour cream substitutes to keep the chowder vegan.
  • If raw cashews are unavailable, use soaked cashews for easier blending.
  • The Old Bay seasoning provides a classic flavor profile but can be substituted with a combination of celery salt, paprika, and black pepper if needed.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star