Go Back
–+ servings
Corn chowder in a bowl

Creamy corn chowder

Plant-based oil-free corn chowder
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6
Calories 401 kcal

Equipment

  • Immersion Hand Blender
  • Food Processor

Ingredients
 
 

Cashew cream

  • 1 cup raw cashews
  • ½ cup nutritional yeast
  • ½ lemon squeezed
  • 1 cup water

Soup base

  • 1 yellow onion chopped
  • 1 bell pepper red - chopped
  • 5 potatoes yellow or russet - peeled and chopped
  • 2 carrots medium - peeled and chopped
  • 4 cup corn frozen or canned
  • 4 cup vegetable broth
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ¼ tsp black pepper

Instructions
 

Cashew cream

  • Soak the cashews in hot water for about 10 minutes or longer. Drain and rinse the cashews and add them to the food processor.
  • Mix all ingredients for the cashew cream and process in the food processor until a cream forms.
    Cashew cream in food processor

Soup base

  • Chop the onion and red bell pepper and add them to a large pot or dutch oven, together with a little bit of water. Cook for 3- 5 min.
  • Add the chopped carrots and potatoes to the pot. Add the spices and cook for 1 minute.
  • Add the corn to the pot and stir.
    Veggie corn soup base in dutch oven
  • Add the vegetable broth and cook for 20-25 minutes, until the potatoes and carrots are tender.
    corn soup base dutch oven veggie broth
  • Use a hand held immersion blender to create a creamy soup base.

Finish the soup

  • Add the cashew cream to the soup base and mix well.

Notes

Nutrition

Calories: 401kcalCarbohydrates: 68gProtein: 14gFat: 11gSaturated Fat: 2gSodium: 1046mgPotassium: 1332mgFiber: 10gSugar: 11gVitamin A: 4704IUVitamin C: 73mgCalcium: 46mgIron: 4mg
Tried this recipe?Let us know how it was!