Creamy Corn and Potato Chowder - Vegan & Gluten-free

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 10 votes

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Course: Soup

Cuisine: Vegan

Keyword: Corn Chowder, Potato Soup, Vegan Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6

Calories: 231kcal

Author: Crumbs & Caramel

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:

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.

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