Vegan Corn Chowder Recipe

21st September 2010


Today is the last day of Summer! It was a hot one over here in Montreal! I didn’t have much exciting stuff happening in term of traveling, but I sure made the best out of the outsides (lots of running!). Also my mom visited from Gaspésie for a few days (kayaking, walking, biking, cooking, spa!), I went over to Gaspésie to visit family with Richard (beach, beach beach!) and I also went to Quebec City to visit my sister.

I don’t think I have ever appreciated fresh local produces as much as I have this summer. Was there more of everything and was everything looking juicier and plumper this summer!? I’d say my relationship with food in general has changed quite a bit in the last year, with going vegetarian and trying to buy organic and local as much as possible. I realized too late that I could sign up for CSA baskets just around the corner from where I live, so this was a major fail in my Summer, but I also found out a few weeks ago that there is a company in Montreal called Froots n Veggiz that offers a similar service, except without the contract. And they deliver! I have been ordering twice from them so far and they are awesome! I receive their produce list every Monday, fill out and return my order, and get the goods delivered at my most convenient location on Thursday! Boom! This week, I got kale (lotsa lotsa kale! love me some kale! kale smoothies all around!), parsley, red peppers, tomatoes, a cantaloupe, broccoli, and corn (lotsa lotsa corn!). Everything organic and everything from Québec. How fantastic! 

I have been reading Alicia Silverstone’s blog for a while now (I must buy her book!), and she often posts great recipes from other bloggers, and so I found Morgan Anger’s Little House of veggies and her fantastic “Cheesy” Chipotle Corn Chowder, which was convenient given we had around 2 tons of corn at hands. Here’s the recipe for ya!

2 Tbsp olive oil
3 carrots, peeled and diced
3 stalks celery diced
1 yellow onion diced
3-4 cloves of garlic, minced
5 ears of corn, cut fresh from the cob, or about 4-5 cups frozen thawed corn
2 32-ounce boxed of vegetable stock (you will only use 1 1/2 boxes)
3/4 lb. of small baby yellow potatoes, or a few larger potatoes, cubed
1 chipotle pepper in adobo sauce, seeds removed and chopped (these come in a can, and are found near other Mexican food Ingredients in the specialty food isles.)
2 cubes vegetable bouillon
1 bay leaf
1 tsp. each chili pepper and garlic powder
1/2 tsp. paprika and 1/2 tsp smoked paprika
salt and pepper to taste
1 batch of cashew “cheese” sauce (recipe follows)
fresh dill, chopped tomatoes, and a few corn chips for garnish

Cashew “cheese” sauce
1 cup raw cashews, soaked for 2 hours or more
about 1 cup water
3/4 cup nutritional yeast
2 tsp Dijon or regular mustard
4-5 sun dried tomatoes
2 cloves garlic
1 Tbsp. Earth Balance Vegan Butter

To Make Soup
In a blender add the soaked cashews and about 1 cup of water. Blend cashews until smooth. You can add a little extra water if you need to to help the cashews blend well. Then add the rest of the ingredients and blend to mix very well. You cheese should should be fairly thick Set aside.

Heat a large soup pot over medium high heat. Add the olive oil, carrots, celery, onions, garlic, and corn and saute for about 5 minutes, until the vegetables become slightly tender.

Add 1 32-ounce box of stock, plus 1/2 of the second 32-ounce box of vegetable stock. You don’t have to measure this exactly, just estimate. Add diced potatoes, bay leaf, and all other seasonings except for the “cheese” sauce. Bring to a boil, the cover and simmer for about 34 minutes, or until the potatoes are tender. Remove the bay leaves from the soup, and stir in your cashew “cheese”. Cook an additional 5 minutes to let the sauce thicken a little. Taste, and add any additional salt and pepper if needed.

To Serve, Ladle soup into bowls, and top with chopped tomatoes and a sprinkle of fresh dill. You can also crush a couple corn ships on top to add to the “corn” flavor too.


Oh my god. That was so unbelievable, I nearly couldn’t believe it. So good. Seriously.

6 thoughts on “Vegan Corn Chowder Recipe

  1. Sophie

    La soupe a vraiment l’air bonne, meme si c’est “vegan”… Je prefere le vrai fromage!! Et la photo est réussie! 🙂


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