Vegan Corn Chowder

This vegan corn chowder is packed full of vegetables and flavor. Cashew cream mixed in makes the soup creamy without any dairy.

I love when corn is in season because it tastes so good! When corn is at it’s peak sweetness, I love to make a batch of vegan corn chowder because it’s a quick meal that highlights the awesome flavor of fresh corn. Of course, you can substitute in canned corn to save a step. Let’s talk about tips for cutting corn off the cob.

Prepping Ingredients for Corn Chowder

Sometimes it can be kind of tricky to cut kernels off the cob so let’s talk about some ways to make the job easier. First, you can get a special tool like this one designed to cut corn easily. This could be a good option if you don’t feel very comfortable with your knife skills. If you’re tight on kitchen space like me, I don’t love one-job tools. However, this could be a great way to get younger kids involved in the cooking process without handing them a knife.

Another option that I’ve see around the internet is to place a smaller bowl upside down in a larger bowl. Then, you can place the cob vertical on the upside down bowl and run your knife down the cob. The larger bowl is supposed to catch all the kernels. I’ve had mediocre luck with this hack. I don’t know if it’s any easier to cut.

Finally, I usually just cut my corn old school. On a clean cutting board, I cut down the side of the cob. Then, you have a flat surface to put down on the board. I usually make 4-6 straight cuts around the cob until all the kernels are off. Then you can just collect all the kernels off your board with the back of your knife or a bench scrapper.

The last trick for making a delicious soup is to take the cobs once the kernels have been cut off. Take the back of your knife and run it along the sides of the cob. This will press out extra corn liquid from the cob and add creaminess to your vegan corn chowder! Check out this post if your looking for another tasty vegan soup.

Creamy Vegan Corn Chowder

This vegan corn chowder is packed full of vegetables and flavor. Cashew cream mixed in makes the soup creamy without any dairy.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Ingredients

  

• 1 medium onion
• 4 ribs celery
• 2 medium carrots
• 1 medium sweet potato
• 4 cloves garlic
• 5 ears corn
• 3 cups vegetable broth
• 1 tsp paprika
• 1 tsp lemon juice
• 1 cup cashews
• ¾ cup milk of choice
• ¼ tsp salt
• ¼ tsp black pepper

Notes

Don’t have the time to stand over the stove? You could make this soup in a crock pot so you can let it simmer all day while you’re busy. You can substitute water for the milk in the cashew cream if you’d like. If you want to take this soup to the next level, I recommend adding some sliced sausage (I used beyond sausage) to make the soup even tastier!

Keyword Vegan, Vegetarian