The creamiest vegan potato corn chowder that only requires 12 ingredients and 20 minutes of prep time. The perfect weeknight soup that you can have on the table in an hour!
Before I turned vegan, I was a huge fan of chowder. There’s something so comforting about a thick, creamy soup full of comforting potatoes and vegetables.
This corn chowder is inspired by a vegan potato soup I had in Maui, Hawaii at a restaurant called Monkeypod. They used fresh coconut milk in their soup and it was so rich and creamy I couldn’t believe it didn’t have dairy!
Why This Recipe Works
- The combination of cashews and coconut milk makes this chowder extra smooth and creamy!
- The starches in the potato naturally thicken this chowder.
- Nutritional yeast gives this soup a cheesy undertone without the dairy!
A Few Ingredient Notes
- Raw cashews – I don’t recommend using salted or roasted cashews as it will completely change the flavor here. Raw, plain cashews are what you’ll need!
- Nutritional yeast – I’ve been told by a reader that they left out the nutritional yeast and it was still amazing and enjoyed by non vegans! I do recommend it, though if you want that cheesy flavor and daily dose of vitamin B12!
- Plant-milk – I usually prefer coconut milk here (not from a can) but any unsweetened plant-based milk will do here!
- Potatoes – I prefer gold potatoes in this chowder. They make this soup extra hearty and naturally thicken it!
- Kale and Corn – I usually opt for frozen kale and frozen corn here as it’s what I normally have on hand, but fresh will be perfect as well.
Step by Step Instructions
Most of the time needed to make this chowder is spent with the chowder simmering on it’s own. Getting it prepped and in the pot is super quick and easy!
- Add the soaked cashews, plant-milk, vegetable broth, nutritional yeast, lemon juice, and miso paste to your high speed blender, like the Vitamix. Note: This usually fills my Vitamix blender jar up to the very top, so if your blender is a lot smaller, I would omit the plant-milk and add it to the stock pot separately.
- Blend until completely smooth and frothy. You want absolutely no gritty pieces of cashew remaining.
- Saute the diced onion in a large stockpot until soft and translucent.
- Add in the potatoes, corn, kale, and spices.
- Add in the cashew and milk mixture.
- Give it a good stir and bring to simmer! Once simmering, reduce the heat slightly, add the lid and allow to simmer for 25-30 minutes, or until chowder has thickened and potatoes are easily pierced with a knife.
The starches in the gold potatoes will thicken this soup naturally. No slurries or corn starch needed here!
If you over cook the potatoes or the soup or chowder in general, it can start to become grainy. Just cook the soup enough until the potatoes are easily pierced with a fork and remove from heat.
When you first begin simmering this chowder it may look like too much liquid. And if you don’t cook it for long enough, it will likely be thin. Be sure to cook it for the full 25-30 minutes on a medium-low heat for ultra thick and creamy chowder.
I don’t recommend it. Canned coconut milk is far richer and higher in fat than non canned coconut milk and would make this chowder too rich.
- Top this chowder with Vegan Bacon bits! Can’t go wrong.
- If you have a smaller blender than the Vitamix, leave the milk out of the blending process and add it to the stock pot separately.
- Cook this chowder low and slow. It needs the time to thicken properly.
More Vegan Soups
- Vegan Cream of Mushroom Soup
- 1 Pot Vegan Pumpkin Soup
- Vegan Roasted Red Pepper and Tomato Soup
- Cauliflower Potato Leek Soup
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Vegan Potato Corn Chowder
- 1 yellow onion diced
- 4 cups gold potatoes chopped
- 1 ½ cups white sweet corn frozen
- 1 ½ cups kale frozen
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon sea salt to taste
- Soak 1 cup of raw cashews in hot water for 5 minutes.
- After 5 minutes drain the cashews and add to the Vitamix or other high speed blender along with the coconut milk, vegetable broth, nutritional yeast, lemon juice and miso paste. Blend until completely smooth and creamy. Note: This usually fills my Vitamix blender jar up to the very top, so if your blender is a lot smaller, I would omit the plant-milk and add it to the stock pot separately.
- In a pot over medium heat, sauté the diced onion in a tablespoon of oil or splash of broth until translucent.
- Add the potatoes, frozen corn, frozen kale, salt, parsley and garlic powder. Stir to combine.
- Next, add in the cashew cream mixture from the Vitamix, stir to combine and bring to a simmer. Once simmering, reduce heat slightly, add the lid and continue simmering for 20-25 minutes, or until potatoes are easily pierced with a knife.
- Serve immediately and top with optional green onion, vegan bacon bits and vegan cheese. Store leftovers in the fridge for up to three days.
- Do not use canned coconut milk in this recipe. It is too rich.
- Do not use oat milk in this recipe. It is too naturally sweet, even if the container says it is unsweetened.
- The potatoes will naturally thicken up this soup. No slurries required!
- If you overcook the soup, it could become grainy. Cook just until potatoes are easily pierced with a fork.
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe was originally published April 20, 2020 and was updated on March 8, 2021 to include new recipe photos, step by step process photos, an ingredients photo, FAQs, expert tips, and an improved written recipe.