The perfect pantry staple soup - only requires 12 ingredients, frozen veggies and some of my favorite vegan essentials - Cashews, potatoes, coconut milk and nutritional yeast. Have this vegan potato corn chowder ready in under an hour!
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.
Vegan Potato Corn Chowder
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.