Dairy Free Corn Chowder Recipe
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Jump to RecipeThis dairy free corn chowder recipe is bright and sweet, made with fresh corn, cashew cream, and simple spices its a fantastic summer meal. Made in one-pot this tasty soup is easy to make, and can be made with fresh, frozen, or canned corn!
This light and creamy soup is perfect for extra corn from the garden or farmer’s market. It’s simple to batch cook, or meal prep for a week’s worth of meals.
Want more great summer soup recipes? Try our vegan blender tomato soup, Italian egg drop soup, or our favorite avgolemono soup with orzo!
This non-dairy has been a favorite for us for years! We had a ton of leftover corn on the cob after a summer barbecue (mostly because with all the other dishes we were serving, we forgot about it in the fridge). I shucked and de-cobbed the corn kernels, bagged them, and decided to freeze them for later.
The corn ended up making a perfect corn chowder (or chowdah because we live in New England)! This was super easy and a low maintenance soup, which turned out great! It was super creamy and flavorful, and is perfect for fresh, sweet summer produce.
Why This Recipe Works
- It’s creamy, comforting, and hearty.
- This soup has a wonderful light and fresh flavor from the herbs and spices.
- Made without dairy, it’s a wonderful vegan/non-dairy soup.
- A delicious one-pot meal that is simple to make.
- Cooks of any skill level can successfully make this dish by following our easy step-by-step directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Vegetables shine in this recipe, especially fresh sweet corn! We also use potatoes, onions, carrots, and celery to give this soup a well-rounded flavor.
We also use wonderful spices in this dish like thyme (which gives it a wonderful earthy flavor), salt, and pepper.
And to make the soup creamy without dairy, we use a blend of cashews and water to make a ‘cashew cream’ – but you can see our other options for dairy free alternatives below!
Additions and Substitutions
- Instead of cashew cream, you can use full-fat coconut milk. It’s a great option to make the soup creamy and delicious. You could use another dairy-free alternative, like coconut yogurt or soy milk.
- For the corn, you can use fresh, canned, or frozen. Just be sure to use the sweetest corn you can find!
- To make this soup a bit spicier, you can add in 1-2 diced jalapeno peppers or add 1/2 teaspoon chili flakes.
How To Make This Non Dairy Corn Chowder
Step 1: In a large stock pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until they are translucent.
Step 2: Add the salt, pepper, and flour, and sauté for 3 more minutes. Stir in the vegetable broth until all the four has been absorbed.
Step 3: Add the potatoes, corn, and thyme, and simmer uncovered for 45 minutes, until the potatoes and vegetables are soft and tender.
Step 4: Meanwhile, in a blender add the raw cashews and hot water. Allow them to soak for 15 minutes, then blend on high speed until thick and creamy. Pour the cashew cream into the soup.
Step 5: 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.
Step 6: Finish the soup with fresh lemon juice, and serve hot. Garnish with fresh basil and extra black pepper and enjoy!
Recipe FAQs
This recipe skips the milk, cream, and butter, and uses dairy-free alternatives like blended cashews for a rich, thick, and creamy texture. See our recipe notes below for other dairy-free swaps!
Store leftover soup in an airtight container, and refrigerate for up to 4 days. You can also freeze this soup for up to 3 months.
Yes, this chowder keeps well in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
More Dairy Free Soup Recipes
- Miso Soup with Noodles
- Vegetarian Stuffed Pepper Soup
- Lentil Pasta e Fagioli Soup
- Vegetable Soup with Egg Noodles
- Black Bean Soup with Avocado
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Dairy Free Corn Chowder
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
- 2 tbsp fresh thyme leaves
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 6 cups Vegetable Stock
- 4 cups sweet corn
- 2 cups cashew cream 1 cup cashews soaked in 1 cup hot water, then blended
- 2 lemons juiced
- 2 tablespoons fresh basil
Instructions
- In a large stock pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until they are translucent.
- Add the salt, pepper, and flour, and sauté for 3 more minutes. Stir in the vegetable broth until all the flour has been absorbed.
- Add the potatoes, corn, and thyme, and simmer uncovered for 45 minutes, until the potatoes and vegetables are soft and tender.
- Meanwhile, in a blender add the raw cashews and hot water. Allow them to soak for 15 minutes, then blend on high speed until thick and creamy. Pour the cashew cream into 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.
- Finish the soup with fresh lemon juice, and serve hot. Garnish with fresh basil and extra black pepper and enjoy!
Notes
- Instead of cashew cream, you can use full-fat coconut milk. It’s a great option to make the soup creamy and delicious. You could use another dairy-free alternative, like coconut yogurt or soy milk.
- For the corn, you can use fresh, canned, or frozen. Just be sure to use the sweetest corn you can find!
- To make this soup a bit spicier, you can add in 1-2 diced jalapeno peppers or add 1/2 teaspoon chili flakes.
Nutrition
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A great soup on a cold day
What is a substitute for cashew cream? Nut free.
Great soup
mmmm this recipe sounds delish!