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.
Simple Corn Chowder Recipe (Vegan, Gluten Free, No Dairy)
We had a ton of leftover corn on the cob after our Labor Day party (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 Chowdahhh 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.
Simple Corn Chowdah
Prep Time: 20 minutes
Cook Time: 1 hour
Whats in This Corn Chowder?
1 tbsp olive oil (for sauteeing)
2 yellow onions
6 cloves garlic
3 stalks celery
4 cups of diced potatoes
1/4 cup gluten free flour
Pinch of turmeric
1 teaspoon salt
1 teaspoon fresh ground pepper
8 cups of veggie stock or broth
8 cups of corn, fresh
2 cups of cream (or cashew cream)
2 tbsp fresh thyme leaves
1 tsp dried rosemary
Pinch of red pepper flakes
How Do I Make This?
In a large stock pot, sauté the onion, garlic, and celery in a bit of olive oil until they are translucent. Add the salt, pepper, flour, and turmeric, and sauté for 3 more minutes.
Add the veggie 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. Turn off the heat and stir in the thyme and the cream.
At this point, texture is up to you – I used an immersion blender to thicken the soup a bit, but still kept it mostly chunky. You can puree the whole thing, or keep it unblended.
Simple Corn Chowder Recipe (Vegan, Gluten Free, No Dairy)
Ingredients
- 1 tbsp olive oil for sauteeing
- 2 yellow onions
- 6 cloves garlic
- 3 stalks celery
- 4 cups of diced potatoes
- 1/4 cup flour gluten free
- Pinch of turmeric
- 1 teaspoon Himalayan sea salt
- 1 teaspoon fresh ground pepper
- 8 cups of veggie stock or broth
- 8 cups of corn fresh
- 2 cups of cashew cream or regular cream if you're not keeping dairy free
- 2 tbsp fresh thyme leaves
- 1 tsp dried rosemary
- Pinch of red pepper flakes
Instructions
- In a large stock pot, sauté the onion, garlic, and celery in a bit of olive oil until they are translucent. Add the salt, pepper, flour, and turmeric, and sauté for 3 more minutes.
- Add the veggie 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. Turn off the heat and stir in the thyme and the cream.
- At this point, texture is up to you - I used an immersion blender to thicken the soup a bit, but still kept it mostly chunky. You can puree the whole thing, or keep it unblended.
mmmm this recipe sounds delish!