Dairy Free Corn Chowder Recipe
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Jump to RecipeThis 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!
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!
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?
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
How Do I Make Corn Chowder without Cream?
- 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.
- 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!
More Easy Soup Recipes You’ll Love
Pot Pie Soup
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Dairy Free Corn Chowder
Ingredients
- 1 tbsp extra virgin 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
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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!