Creamy Corn & Potato Chowder – Vegan & Gluten-Free

Large mug of chowder on a counter with basil leaves and another bowl in the background

Quick, easy, healthy and delicious. This chowder is a celebration of late summer harvest corn and buttery baby potatoes. And it’s unassumingly vegan and gluten-free! With a handful of ingredients and one pot (or an Instant Pot!), this wholesome meal can be on the table in less than 25 minutes.

Corn and potato chowder has to be the coziest summer meal. And while I don’t mind having a pot bubbling away on the stove, I know some of you really love your Instant pots and pressure cookers. So I’ve included instructions for both the stove-top method and the Instant Pot method.

Chowder being ladled from a white pot into a white bowl

This has quickly become one of our favorite weeknight meals. So simple, nutritious and the kids love it, too. Any leftovers are amazing the next day, and this chowder freezes well, too!

two large white mugs filled with  vegan corn and potato chowder

How To Make Corn and Potato Chowder Vegan?

If you’re newer to vegan cooking, you might be wondering how to make chowder without heavy cream. For this corn and potato chowder, a couple of tricks create the body and creaminess, and the dairy won’t be missed! And because we’re not using flour either, this recipe is also naturally gluten-free.

A small amount of raw cashews blended with water create a plant-based cream, as well as blending a bit of the chowder at the end of cooking. You can either scoop out a cup or two of the chowder out and blend it, or pulse an immersion blender in the soup a few of times. This blends up some of the corn and potatoes, while leaving some intact for texture and hearty bites. Both of these veggies have a lot of natural starches which, when blended, release into the chowder. The result is a thickened broth and a creamy (even buttery!) base.

Flatlay of a large white mug filled with vegan corn and potato chowder garnished with fresh basil

If you make this corn and potato chowder, let me know in the comments below or give it a rating in the recipe card! I love connecting on Instagram where you can tag me in your creations using my recipes. Follow along with me on Pinterest and Facebook. Thank you for reading along!

Large mug of chowder on a counter with basil leaves and another bowl in the background

Creamy Corn and Potato Chowder – Vegan & Gluten-free

Quick, easy, healthy and delicious. This chowder is a celebration of late summer corn and buttery baby potatoes, and is unassumingly vegan and gluten-free! With a handful of ingredients and one pot (or Instant Pot!), this wholesome meal can be on the table in less than 25 minutes.
5 from 1 vote
Print Pin
Course: Soup
Cuisine: Vegan
Keyword: Corn Chowder, Potato Soup, Vegan Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 231kcal

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, diced
  • 1 red bell pepper, diced
  • 2 cups corn kernels, fresh or frozen (about 2 ears of corn)
  • 4 cups baby potatoes, skin on, cut up into equal sized pieces (quartered, halved etc) (1.5 lbs)
  • 4 cups vegan soup stock
  • 1/3 cup raw cashew pieces* (about 50g)
  • 2/3 cup water
  • 1 tsp dried basil (or handful minced fresh basil)

Instructions

Stove-Top Method:

  • In a large pot, heat the olive oil over medium heat. When glistening, add the onions and sauté for 2-3 minutes or until softened and translucent. Add the garlic, cooking for 30 seconds. Add in the red bell pepper, corn, potatoes, dried basil (if using fresh basil, add it later), and soup stock. Stir, put on the lid and turn the heat up to high. Bring to a boil, then reduce heat to a simmer, cooking for 5-8 minutes or until the potatoes are barely fork-tender.
  • In the meantime, blend the cashews with the hot water until smooth. Add the cashew cream to the pot, stir and return to a simmer for 2 minutes. Remove from heat.
  • Add 2 cups of the chowder to a blender, and process until creamy then add back to the pot. Alternately, use an immersion blender, and pulse 3 or 4 times or until desired consistency. The chowder is best when only some of it is blended (not completely puréed) and chucks of potatoes and corn remain intact. Stir in the fresh basil if using. Lade into bowls and serve with fresh basil if desired.

Instant Pot Method:

  • Set the Instant Pot to sauté. Heat the olive oil. When glistening, add the onions and sauté for 2-3 minutes or until softened and translucent. Add the garlic, cooking for 30 seconds. Add in the red bell pepper, corn, potatoes, dried basil (if using fresh basil, add it later), and soup stock. Stir, cover and select the manual setting. Cook at high pressure for 3 minutes.
  • In the meantime, blend the cashews with the hot water until smooth. At the end of the cooking, release the steam with Quick Release, carefully take off the cover and set to Sauté. Add the cashew cream to the pot, stir and return to a simmer for 2 minutes.
  • Add 2 cups of the chowder to a blender, and process until creamy then add back to the pot. Alternately, use an immersion blender, and pulse 3 or 4 times or until desired consistency. The chowder is best when only some of it is blended (not completely purée and chucks of potatoes and corn remain intact. Stir in the fresh basil if using. Ladle into bowls and serve with fresh basil if desired.

Nutrition Info:

Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 655mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1090IU | Vitamin C: 50mg | Calcium: 24mg | Iron: 2mg

Notes:

Storage Suggestion: Keeps for 3 days in an air-tight container in the fridge. Can be frozen in an air-tight container.
*If you don’t have a cashew pieces or a high-speed blender, quick soak 50g of whole or halved raw cashews by simmering in water for 10 minutes to soften. Drain completely, then standard blender.
 
Did you make this recipe?Tag @crumbs.and.caramel on Instragram!
Vegan Coconut Cream Cupcake with the cupcake liner being removed

Never Miss a Recipe!

Processing…
Success! You're on the list.

Leave a Reply