How is the creaminess achieved in this vegan chowder?

The chowder's creamy texture comes from a homemade cashew cream, made by boiling cashews and blending them with plant-based milk, which is then incorporated into a blended portion of the soup.

Can I use frozen or canned corn instead of fresh?

Yes, the recipe states that you can substitute frozen or canned corn for fresh corn, adding it towards the end of the cooking process.

Why are corn cobs added to the soup initially?

Corn cobs are cooked into the soup along with the vegetables to infuse additional corn flavor into the broth, and they are removed before blending.

How do I ensure the corn and bell peppers aren't mushy?

To prevent mushy corn and bell peppers, add them towards the end of the cooking process and simmer for only 7-10 minutes.

What's the purpose of removing some vegetables before blending?

Removing 3-4 cups of vegetables before blending and adding them back in after blending ensures a varied texture, providing both creamy and chunky elements in the final soup.

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Corn Chowder with Potato and Leeks
[Vegan]

RL By: Respectful Living

Author Bio

Jeff Tritten is a former BBQ restaurant owner that went vegan. He turned his... Read More

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A steaming bowl of creamy vegan corn chowder, garnished with fresh herbs, showcasing chunks of potato, corn kernels, and red bell pepper.

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Corn Chowder with Potato and Leeks [Vegan]

Dairy Free

Vegan

Ingredients You Need for Corn Chowder with Potato and Leeks [Vegan]

1 cup carrot, diced
1/2 medium white onion, chopped
4 stalks celery, chopped
4 cloves fresh garlic, minced or pressed
1 fresh leek, chopped (about 1.5 cups)
4 cups Russet potato, diced (approximately 2.5 large potatoes)
3 cups fresh corn (Sliced off cob, can substitute frozen or canned) (Add toward end)
1 large red bell pepper, diced (add toward end)
2 cobs corn (Corn cobs get cooked into soup but taken out later before blending)
7 cups low sodium vegetable broth
1 teaspoon smoked paprika
1 teaspoon fresh thyme, chopped (dried thyme also works well)
1 tablespoon low sodium tamari
3 tablespoons nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon salt, to taste
1/2 cup raw cashews (Boiled with 1/2 cup water for cashew cream)
1 cup unsweetened almond milk (or your favorite unsweetened plant-based milk)

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How to Prepare Corn Chowder with Potato and Leeks [Vegan]

In large stock pot, add vegetable broth, potatoes, carrots, onion, celery, leeks, garlic, potatoes, all seasoning, tamari, nutritional yeast, and corn cob. Bring to a boil and simmer approximately 20 minutes or until potatoes are almost completely cooked.
Make cashew cream by boiling 1/2 cup of raw cashews in 1/2 cup of water for 10 minutes. Drain water, add 1 cup of almond or cashew or flax milk, and cashews to a high speed blender. Blend and set aside until vegetables are almost done cooking.
Add Corn, and Red Bell Pepper, to the rest of soup and vegetables, stir and simmer 7-10 minutes. You don't want corn or peppers mushy.
Once soup is done cooking, remove corn cobs and discard, then remove approximately 3-4 cups of vegetables (using slotted spoon or strainer), add cashew cream, and then blend the rest with an immersion blender or in a high speed blender (likely will need to be blended in a couple of batches with smaller blender).
Add the unblended vegetables back into soup (this is for texture!), stir in cashew cream, simmer 2-3 minutes, and serve!