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Creamiest Vegan Corn Chowder
Creamiest Vegan Corn Chowder
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Creamy vegan corn and potato chowder made irresistible with cashews - a crowd-pleaser for vegans and non-vegans alike.
Ingredients:
  • 1 cup cashews
  • 2 teaspoons extra-virgin olive oil
  • 3 ribs celery, finely chopped
  • 3 carrots, finely chopped
  • 4 pounds russet potatoes, peeled and finely diced
  • 1 head cauliflower, cut into bite-size pieces
  • 2 bay leaves
  • 0.5 teaspoon dried oregano
  • 2 quarts vegetable broth
  • 8 cups fresh corn kernels, divided
  • 0.33333334326744 cup nutritional yeast
Instructions:
  • In a large soup pot over medium heat, sauté onion, celery, and carrots in olive oil until softened, about 5 to 7 minutes. Add potatoes, cauliflower, bay leaves, thyme, and oregano to the pot and continue cooking for an additional 5 minutes.
  • Add vegetable broth and 6 cups of corn kernels to the vegetable mixture, bring to a boil, then simmer on low heat until vegetables are tender for 35 to 40 minutes. Remove and discard bay leaves.
  • Add the 2 cups of corn kernels, cashews, and nutritional yeast to a blender. Pour in a few large spoonfuls of simmering broth. Blend in batches if needed, filling the blender halfway each time. Cover the lid with a dish towel, pulse a few times, then blend until smooth. Stir the cashew mixture into the soup pot, and season with salt and black pepper.

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