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Dairy Free Corn Chowder Recipe

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This dairy fee corn chowder recipe is bright and sweet, made with fresh corn, cashew cream, and simple spices its a fantastic summer soup the family will love. A fantastic summer time soup, or great all year with frozen sweet corn.

This light and creamy soup is perfect for extra corn from the garden or farmer’s market. Enjoy with easy dairy free garlic knots, vegan sourdough croutons, or 4-ingredient Dutch Oven bread!

Healthy Vegan Paleo Whole30 Corn Chowder Soup

This No Dairy Corn Chowder has been a favorite for us for years!  We had a ton of leftover corn on the cob after Labor Day (mostly because with all the other dishes we were BBQing, we forgot about it in the fridge). I shucked and de-cobbed the corn kernels, bagged them, and decided to freeze them for later.

Come fall, the corn made a perfect corn chowder (or chowdah because this is New England)! This was super easy and a pretty low maintenance soup, which turned out great! It was super creamy and flavorful, and I made some amazing Homemade Herbed Croutons for the top.

This Dairy Free Corn Chowder Recipe Is:

  • Bright
  • Creamy
  • Fresh
  • Comforting
  • Hearty
  • Loaded with Flavor
  • Vegan & Dairy Free too!

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Carrots, Celery, Potatoes, Onions, Corn 
  • Turmeric – a staple in our spice cabinet! 
  • Extra virgin olive oil
  • Vegetable stock
  • Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
  • Sea salt and black pepper
summer corn chowder vegan potato and corn soup recipe dairy free chowder with corn and peppers gluten free corn soup

How Do I Make Corn Chowder without Cream?

  1. In a large stock pot, heat the olive oil over medium heat. Sauté the onion, garlic, jalapeno pepper, carrots, and celery until they are translucent. Add the salt, pepper, flour, and turmeric, and sauté for 3 more minutes.
  2. Add the vegetable stock and the potatoes and bring to a boil. Simmer uncovered for 15 minutes until the potatoes are tender. Add in the corn, thyme, rosemary, and red pepper flakes. Simmer on low for 30 minutes.
  3. In a blender, add the soaked cashews with 1 cup of hot water, and blend until silky smooth.  Add the cashew cream to the soup.
  4. At this point, texture is up to you – I used an immersion blender to thicken the soup just a bit. You can puree the whole thing, or leave it unblended.
  5. Serve hot, garnish with additional jalapenos or herbs as desired, and serve with a slice of freshly baked bread, enjoy!
non dairy corn chowder without milk or cream healthy corn chowder recipe spicy jalapeno corn chowder with peppers and potatoes

More Easy Soup Recipes You’ll Love

Lentil Barley Soup

Creamy Celery Soup

Spicy Miso Soup

Cabbage and Bean Soup

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Healthy Vegan Paleo Whole30 Corn Chowder Soup

Dairy Free Corn Chowder

This no dairy corn chowder is bright and sweet, made with fresh corn, cashew cream, and simple spices its a fantastic summer soup the family will love.
5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Soup
Cuisine American, Southwest
Servings 8 servings
Calories 259 kcal

Ingredients
  

  • 1 tbsp extra virgin olive oil for sauteeing
  • 2 large sweet onions diced
  • 6 cloves garlic minced
  • 3 carrots sliced
  • 3 stalks celery chopped
  • 2 tablespoons all-purpose flour use gluten free if desired
  • 4 cups potatoes diced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 4 cups Vegetable Stock
  • 8 cups sweet corn fresh
  • 2 cups cashew cream 1 cup cashews soaked in 1 cup hot water, then blended
  • 2 tbsp fresh thyme leaves
  • 2 jalapeños sliced

Instructions
 

  • In a large stock pot, heat the olive oil over medium heat. Sauté the onion, garlic, jalapeno pepper, carrots, and celery until they are translucent. Add the salt, pepper, and flour, and sauté for 3 more minutes.
  • Add the vegetable stock and the potatoes and bring to a boil. Simmer uncovered for 15 minutes until the potatoes are tender. Add in the corn, thyme, and red pepper flakes. Simmer on low heat for 30 minutes.
  • In a blender, add the soaked cashews with 1 cup of hot water, and blend until silky smooth.  Add the cashew cream to the soup.
  • At this point, texture is up to you – I used an immersion blender to thicken the soup just a bit. You can puree the whole pot, some of the pot, or leave it unblended.
  • Serve hot, garnish with additional jalapenos as desired, and serve with a slice of freshly baked bread, enjoy!

Nutrition

Calories: 259kcalCarbohydrates: 53gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 374mgPotassium: 905mgFiber: 6gSugar: 11gVitamin A: 366IUVitamin C: 36mgCalcium: 43mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 7 votes (5 ratings without comment)

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