Vegan Corn Chowder Recipe

Name: Vegan Corn Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8
Cuisine: Tex Mex
Ingredients: 2 Tbsp olive oil; 3 carrots, peeled and diced; 3 stalks celery diced; 1 yellow onion diced; 3-4 cloves of garlic, minced; 5 corn cobs, cut fresh from, or about 4-5 cups frozen thawed corn; 1L vegetable stock; 1.5 cups of small baby yellow potatoes, or a few larger potatoes, cubed; 1 chipotle pepper in adobo sauce (from a can); 1 tsp. each chili pepper and garlic powder; 1 tsp smoked paprika; salt and pepper to taste; 1 batch of cashew “cheese” sauce (recipe below); fresh dill, chopped tomatoes, and a few corn chips for garnish; 1 cup raw cashews, soaked for 2 hours or more (you can fast forward this by pouring boiling water on the cashews too); about 1 cup water, give or take; 3/4 cup nutritional yeast; 2 tsp Dijon mustard; 4-5 sun-dried tomatoes (I like the ones in oil as they are softer, otherwise you can soak them with the cashews); 3-4 cloves garlic, to taste (I like a lot of garlic!); 1 Tbsp. vegan butter

September 13, 2019

|In Veganism, Food, Recipes

|By Amélie

This week I noticed corn was finally in season. Hurray! I love me some corn on the cob! And next to that, I love me some vegan corn chowder!

I decided to bring back an old favorite of mine and one of my first ever blog posts back from 2010 (would you believe Mostly Amélie is nearly 10 years old?) This recipe conveniently makes around two tons of soup, perfect for the chilly autumn days ahead.

Yield: 8 portions

Vegan Corn Chowder Recipe

Here’s my very old, tried and tested, vegan corn chowder recipe. It's a little labour intensive, but totally worth it.

Cook Time 45 minutes

Prep Time 15 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

2 Tbsp olive oil
3 carrots, peeled and diced
3 stalks celery diced
1 yellow onion diced
3-4 cloves of garlic, minced
5 corn cobs, cut fresh from, or about 4-5 cups frozen thawed corn
1L vegetable stock
1.5 cups of small baby yellow potatoes, or a few larger potatoes, cubed
1 chipotle pepper in adobo sauce (from a can)
1 tsp. each chili pepper and garlic powder
1 tsp smoked paprika
salt and pepper to taste
1 batch of cashew “cheese” sauce (recipe below)
fresh dill, chopped tomatoes, and a few corn chips for garnish

FOR THE CASHEW CHEESE SAUCE

1 cup raw cashews, soaked for 2 hours or more (you can fast forward this by pouring boiling water on the cashews too)
about 1 cup water, give or take
3/4 cup nutritional yeast
2 tsp Dijon mustard
4-5 sun-dried tomatoes (I like the ones in oil as they are softer, otherwise you can soak them with the cashews)
3-4 cloves garlic, to taste (I like a lot of garlic!)
1 Tbsp. vegan butter

Instructions

Start with the cashew cheese sauce. In a blender, add the soaked cashews and about 1 cup of water. Blend until smooth. You can add a little extra water if needed to to help things get nice and smooth. Then add the rest of the ingredients and blend until everything is smooth. Your cheese sauce should be fairly thick. This can be used for mac & cheese too, it's amazing and a staple in vegan cooking!
Heat a large pot over medium-high heat. Add the olive oil, carrots, celery, onions, garlic, and corn and sauté for five minutes, until the veggies become tender.
Add the stock, potatoes, and all the other seasonings except for the cheese sauce. Cover and simmer for about half an hour, or until the potatoes are tender.
Lastly, stir in your cashew sauce. Cook an additional five minutes to let the sauce thicken. Taste, and add any additional salt and pepper if needed.

Notes

To serve the vegan corn chowder, ladle soup into large rustic bowls, and top with chopped tomatoes and a sprinkle of fresh dill. Add some crushed up corn chips on top for some great added texture and enjoy straight away.