Creamy Corn Chowder
Warm up with this Creamy Corn Chowder that’s bursting with flavor and perfect for any season! This recipe is inspired by one of my favorite vegan food blogger, PlantYou. It’s with sweet corn, Yukon Gold potatoes, red bell pepper, and savory onions and garlic, this plant-based soup is naturally creamy thanks to soaked cashews and unsweetened soy milk, without any dairy. Infused with smoky paprika, apple cider vinegar, and vegetable broth, it’s a comforting, gluten-free, and fiber-rich chowder that’s both hearty and healthy. Topped with fresh green onions, this vegan corn chowder recipe is perfect for cozy dinners, meal prep, or nourishing family-friendly meals packed with plant-based protein, antioxidants, and wholesome ingredients.
Nutritional Benefits
Onions: add natural sweetness and depth of flavor while being packed with antioxidants and sulfur compounds that support heart health, reduce inflammation, and strengthen the immune system.
Garlic: is a powerhouse for immunity and heart health, containing compounds that help reduce blood pressure, fight inflammation, and provide antibacterial benefits.
Red bell peppers are loaded with vitamin C, fiber, and antioxidants, which support healthy skin, boost immunity, and combat free radicals in the body.
Corn: adds natural sweetness and is a good source of fiber and plant-based carbohydrates, helping to maintain steady energy levels and promote digestive health.
Potatoes: are rich in potassium, vitamin C, and fiber, supporting heart health, digestive function, and long-lasting energy.
Apple cider vinegar: adds tangy flavor while supporting healthy digestion, gut health, and balanced blood sugar levels.
Smoked paprika: gives the chowder a rich, smoky flavor and is full of antioxidants and anti-inflammatory compounds that support overall wellness.
Raw cashews: create a smooth, creamy texture and provide healthy fats, magnesium, and iron, supporting brain function, bone health, and sustained energy.
More Healthy Recipe You Will Love
- Simplest Cucumber Salad
- Orange Quinoa Lentil Salad
- Hearty Harvest Vegan Soup
- Green Goddess Broccoli Soup
- Veggie-Filled Vegan Chicken Noodle Soup
Creamy Corn Chowder
Ingredients
- 1 onion diced
- 3 garlic cloves crushed
- 1 red bell pepper diced
- 2 cans corn kernels drained
- 3 Yukon Gold potatoes pelled and diced
- 2 tbsp apple-cider vinegar
- 1 tsp smkoed paprika
- 4 cups vegetable broth Better than Bouillon
- 1 cup soy milk unsweetened and plain
- 1/3 cup raw cahews
- 1 tbsp green onions to garnish
Instructions
- In a large pot, heat a little oil (or water for oil-free) over medium heat. Add the diced onion and crushed garlic, and sauté for 3–4 minutes until fragrant and softened.
- Stir in the diced red bell pepper, the drained corn kernels, diced Yukon Gold potatoes, smoked paprika, and apple cider vinegar. Mix well and cook for at least 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Let cool a couple minutes and add about 1/4 of the soup into a blender with your plant-based milk of choice, and the cashews. Be very careful to not burn yourself. One smooth and creamy, pour back in the pot and gently mix.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with green onions and black pepper. Serve warm and enjoy!
Nutrition
