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Dairy Free Corn Chowder Recipe (Vegan)

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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 croutons, or 4-ingredient Dutch Oven bread!

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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!
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Make Corn Chowder Dairy Free

This dairy free corn chowder is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

What’s in This No Dairy Corn Chowder?

See the recipe card below for full ingredient amounts and recipe instructions!

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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!
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More Easy Soup Recipes You’ll Love

Lentil Barley Soup

Creamy Celery Soup

Spicy Miso Soup

Pot Pie Soup

Cabbage and Bean Soup

Share This Non Dairy Corn Chowder Recipe

As always, if you make this vegan and dairy free corn chowder recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Dairy Free Corn Chowder

Kelly Jensen
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 olive oil for sauteeing
  • 2 sweet onion
  • 6 cloves garlic
  • 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, rosemary, and red pepper flakes. Simmer on low 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 thing, or leave it unblended.
  • Serve hot, garnish with additional jalapenos or herbs 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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Posted in American, Dairy Free, Lunches, Meal Prep, Side Dishes, Soups, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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