Ultra Creamy Vegan Corn Chowder Soup 


This ultra creamy vegan corn chowder soup is the best summer corn soup!

Made with a few simple ingredients for a healthy non dairy corn chowder that you’ll want to make again and again. Vegan, dairy free, gluten free, and SO delicious!

- raw cashews - OR about 1 1/2 cups full fat non dairy milk - olive oil - medium onion - celery stalks - garlic - all purpose seasoning - smoked paprika - nutritional yeast - dry mustard


In a heat proof bowl, pour enough just boiled water to cover cashews and set aside to soak for at least 30 minutes.

In a large soup pot, heat 2 tablespoons avocado oil over medium heat and add diced onion, celery, and garlic. Saute for about 5 minutes, until veggies are soft and just barely starting to caramelize.

Add all purpose seasoning, paprika, nutritional yeast, dry mustard, and bay leaf and cook for about a minute or so, stirring constantly, to release the flavor in the spices.

Add diced potatoes to the pot along with the broth and bring to a simmer. If using corn from corn on the cob add the cobs to the stock while it simmers for extra flavor.

Give this recipe a try! Tap the link for the full recipe details.