Description
This dairy free creamy corn chowder is such an excellent summer soup recipe! It’s made with simple and seasonal ingredients like sweet corn, potatoes, fresh cherry tomatoes, pantry-friendly spices, and raw cashews blended with a portion of the soup for an extra creamy broth without any heavy cream. All of these recipe components come together for an incredible meal you’ll want to make again and again!
Ingredients
Scale
- 1/2 cup raw cashews (70 grams), or about 1/2 cup unsweetened and unflavored dairy free creamer
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, chopped
- 1 pound Yukon gold potatoes, diced
- 5 ears fresh corn, corn cut away from the cob (reserve a few of the corn cobs), or 24 ounces frozen corn
- 1 heaping cup cherry tomatoes, cut in half
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard
- 1 bay leaf
- 2 tablespoons nutritional yeast
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Snipped chives or chopped parsley for serving
Instructions
- Soak cashews. In a heat proof bowl, cover raw cashews with enough boiling water to cover and set aside to soak for 15-30 minutes while you start making the soup.
- Sauté the vegetables and spices. In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, and garlic, and sauté for 5-6 minutes, until veggies are soft and just starting to caramelize. Add diced potatoes, fresh corn, and cherry tomatoes and cook, stirring frequently, until the tomatoes start to break down slightly – about 4-5 minutes. Add 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon all-purpose seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dry mustard, and sauté for 1-2 minutes more, until spices are aromatic.
- Add the broth and simmer. Pour in 4 cups vegetable broth and stir, scraping up any brown bits from the bottom of the pan and bring to a simmer. Add bay leaf. If using fresh corn cobs, it’s optional (but will add more corn flavor!) to add a few of the cobs to the broth as it simmers. Simmer for 15-20 minutes, until the potatoes are tender, and soup is reduced slightly. Remove the bay leaf and corn cobbs if using before the next step.
- Blend a portion of the soup and finish cooking. Transfer about 1/4 of the soup to a blender container along with soaked and drained cashews and 2 tablespoons nutritional yeast. Blend on high for 1-2 minutes until completely smooth and creamy with no pieces of cashew remaining. Return the blended portion of the soup to the pot, stir to combine, and add 1 tablespoon lemon juice. Bring back to a simmer, stirring frequently to keep it from sticking to the bottom of the pot, until slightly thickened.
- Season to taste with salt and pepper and serve hot garnished with fresh chives or parsley and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American