This creamy summer vegetable chowder is rich and full of flavor. The rich and velvety soup base gets its texture from a rich array of produce, along with a fat scoop of cashews. When you add in potato chunks, onions, corn, garlic, nuts, and squash you're left with a truly amazing chowder.

Summer Vegetable Chowder [Vegan, Gluten-Free]



  • 2 pounds zucchini, thinly sliced
  • 1 pound red potatoes, diced
  • 1 1/2 cups raw cashews
  • 1 white onion, diced
  • 6 ears fresh corn
  • 1 bottle of your favorite beer (gluten-free if needed)
  • 2 bay leaves
  • 2-3 garlic cloves
  • 2 tablespoons fresh thyme
  • 2 tablespoons nutritional yeast
  • 3-5 cups of water or non-dairy milk
  • 1/2 pound carrots, cut into chunks
  • 1/2 small purple cabbage, very thinly sliced
  • 1/4 pound green beans, French cut
  • Coconut oil
  • Caraway seeds
  • Squash blossoms (optional)
  • Freshly ground black pepper
  • Salt to taste


  1. Add the zucchini, the potatoes, the cashews, the onion, 1-2 of the garlic cloves, the beer, the bay, the thyme, and the nutritional yeast to a big sturdy pot.
  2. Strip the kernels off three of the ears of corn and add those in too.
  3. Cover the pot up tightly and set it over a medium heat. Let this cook for 45 minutes. You can stir it once or twice, but really try not to mess with it too much.
  4. Remove the pot from heat and let it sit, covered, for about ten minutes.
  5. Purée up everything that’s in the pot until it’s nice and smooth.
  6. Press it through a sieve to get out any corn skin or other bits that might have gotten past the blender blades.
  7. At this point, it will be super thick and really creamy.
  8. Add three cups of water or non-dairy milk, one at a time, to thin it out. If it is still too thick for your liking, add 1-2 more cups of water or milk.
  9. Strip off the additional corn kernels and add them to the cream base, along with some salt and pepper.
  10. Melt a little bit of coconut oil on a skillet.
  11. Grate a garlic clove and stir it until it's fragrant; about 1-2 minutes.
  12. Add the carrots to the skillet and cover them. Let them cook for about five minutes.
  13. Stir in the cabbage, a spoonful of caraway seeds, and some salt.
  14. Replace the cover and let everything cook for an additional 10 minutes.
  15. Once the carrots and cabbage are all nice and tender, add them to the cream base.
  16. Lightly sautée the beans, as you like, and add them to the pot.
  17. If you are using the squash blossoms, add them to the sautée pan that still has all the garlicky oil in it. Let them cook for about 2-3 minutes. Add them to the top of the soup.
  18. Reheat the soup till it’s bubbling.
  19. Ladle out the soup into individual bowls.
  20. Serve the soup as is or with a piece of chewy bread.