Corn Chowder Vegan
This vegan version of corn chowder is so creamy and comforting. It's so flavourful and comes together in one pot in less than 30 minutes!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 cloves minced garlic
- ½ tsp smoked paprika
- ½ cup nutritional yeast
- 4 medium sized yukon gold potatoes, cubed (I leave the peels on, but they can be peeled if you prefer)
- 1 large red bell pepper, diced
- 4 cups frozen or fresh corn
- 5 cups "chickenless" broth or vegetable broth
- 1 cup raw cashews
- salt and pepper to taste
Instructions
- Cover cashews in boiling water and set aside to soak.
- In a large pot on medium heat, add the olive oil, and onion. Cook for 3-4 minutes. Add the red bell pepper, and garlic and cook for another minute.
- Next, pour in the vegetable broth, corn, potatoes, and smoked paprika. Bring to a boil then reduce to a simmer for about 10 minutes or until the potatoes are cooked.
- Strain water off the cashews. Add the cashews, nutritional yeast and 2 cups of the cooked soup to a blender and blend until smooth and creamy. Add the creamy mixture back into your soup and stir to combine.
- Add salt and pepper to taste, serve and enjoy!
Video
Notes
This vegan version of corn chowder is so creamy and comforting you won't even be able to tell it's dairy free! Corn chowder soup is the ultimate comfort food and it's like a warm hug on a cold day. Creamy soup lovers will not be able to get enough of this!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 225kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 3mg
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