Name: Creamy Vegan Corn Chowder with Cashews and Spices Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 ears fresh sweet corn, husks and silks removed; 2 tablespoons butter or vegan butter; 1 medium yellow onion, chopped; 3 celery stalks, chopped; 1 red bell pepper, stemmed, seeded, and diced; 3 garlic cloves, chopped; 5 cups water; 4 medium Yukon Gold potatoes, chopped; 2 teaspoons Old Bay Seasoning; 2 teaspoons sea salt; ½ teaspoon dried thyme; ½ teaspoon smoked paprika; 1 bay leaf; Pinches of cayenne pepper; ⅓ cup raw cashews; 1½ tablespoons fresh lemon juice; Chopped chives, for garnish; Freshly ground black pepper; Sour cream or vegan sour cream, optional, for serving

Jump to Recipe· 4.4 from 41 reviews

There’s something wonderfully comforting about a warm bowl of chowder, and this Creamy Vegan Corn Chowder with Cashews and Spices Recipe hits all the right notes — creamy, flavorful, and just the right amount of spice that makes you want to go back for seconds. What makes this chowder truly special is how the natural sweetness of fresh corn plays beautifully with smoky paprika and a touch of cayenne, all finished off with cashews that bring in that silky, vegan-friendly creaminess.

I often make this chowder when I want a cozy meal that feels indulgent but still light enough for any time of year. Whether you’re pescatarian, vegan, or just exploring plant-based options, you’ll find this recipe a great way to impress without spending hours in the kitchen. Plus, the cashews add a richness that you almost can’t believe comes without any dairy!

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Why This Recipe Works

Fresh Corn Flavor: Using fresh ears and including the milky liquid intensifies the natural sweetness and freshness that canned corn just can’t match.
Cashew Creaminess: Raw cashews blend into a smooth texture that replicates dairy creaminess, making it vegan and allergy-friendly.
Layered Spices: A blend of smoked paprika, thyme, Old Bay, and cayenne creates warmth and depth, balancing the sweetness.
Simple Technique: Blending part of the chowder ensures a luscious consistency without complicated steps or extra cream.

Three white bowls filled with creamy soup are placed on a white marbled surface. Each bowl contains a thick soup with chunks of pale yellow potatoes, bright yellow corn kernels, pieces of light green celery, and small bits of red pepper. The soup is topped with a dollop of white sour cream and sprinkled with finely chopped dark green chives. Two spoons with brown wooden handles rest in two of the bowls, one spoon is partially inside the soup showing some of the ingredients. A small round wooden bowl filled with chopped chives is nearby, and a white bowl with extra sour cream sits on the side. A blue and white striped cloth is placed near the top right corner along with an empty spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Vegan Corn Chowder with Cashews and Spices Recipe plays a role in delivering that perfect balance of rich, fresh, and spicy flavors. Sourcing fresh, sweet corn and creamy Yukon Gold potatoes sets a solid foundation, while the spices build complexity. Here’s a quick breakdown to help you pick the best from your grocery or farmer’s market.

Fresh sweet corn: The star ingredient — fresh ears will have milky liquid that adds sweetness and natural creaminess when scraped off.
Butter or vegan butter: Adds a mellow richness that helps soften onions and peppers while layering flavor.
Yellow onion: The base flavor that sweats down into savory sweetness, essential for depth.
Celery stalks: Adds subtle aromatic notes and texture contrast.
Red bell pepper: Brings color, mild sweetness, and a touch of freshness.
Garlic cloves: Essential for a fragrant, savory punch — don’t skimp here.
Water: Keeps it light and lets you control chowder consistency perfectly.
Yukon Gold potatoes: Creamy and buttery, these potatoes break down just enough to thicken the chowder.
Old Bay Seasoning: This spice blend adds complexity with hints of celery salt, paprika, and pepper.
Sea salt: Really brings out all the flavors — adjust carefully after blending.
Dried thyme: Adds herbal warmth and pairs beautifully with potatoes.
Smoked paprika: For a smoky undertone that balances the sweet corn.
Bay leaf: Infuses subtle depth during simmering.
Cayenne pepper: Just a pinch to bring gentle heat without overpowering.
Raw cashews: When blended, they become velvety and add plant-based creaminess.
Fresh lemon juice: The acid brightens the rich chowder and balances all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep this chowder flexible depending on the season or what I’m craving. Feel free to adjust the spices or swap veggies based on what you have — the base is forgiving and plays well with lots of options. Don’t be afraid to make it your own!

Spice it up: If you enjoy more heat, I sometimes add extra cayenne or a dash of chipotle powder for smoky heat.
Make it heartier: Add some cooked vegan bacon or tempeh strips for a smoky, protein-packed twist I really enjoy during fall.
Seasonal swap: In winter, swapping red bell pepper for some roasted poblano or green chiles adds a nice earthy flavor.
For a lighter version: Use water only and skip the butter; the cashews still keep it decadent without the extra fat.

Step-by-Step: How I Make Creamy Vegan Corn Chowder with Cashews and Spices Recipe

Step 1: Prepping the corn for maximum flavor

First, slice the kernels off those fresh ears of corn. This is key because fresh corn is juicy and sweet — but don’t toss out the cobs! I like to take the back of my chef’s knife and scrape the cobs to release the remaining milky liquid; it’s pure gold for flavor and creaminess. Snap the cobs in half and set them aside. This step really sets our chowder apart from canned versions.

Step 2: Building the flavor base

Warm your butter or vegan butter in a large pot over medium heat. Add your chopped onion, celery, and red bell pepper, sautéing gently for about 8 minutes until everything softens and the kitchen smells amazing. Then toss in the garlic and cook for just a minute more—don’t let it burn! This step gently layers the flavors so your chowder will be anything but one-dimensional.

Step 3: Simmer with spices and potatoes

Add the water, potatoes, Old Bay, salt, thyme, smoked paprika, bay leaf, cayenne, freshly ground black pepper, and the prepared corn cobs to the pot. Bring it all to a gentle boil, then reduce to a simmer and let everything cook for about 20 minutes. This allows the potatoes to soften and the corn cobs to infuse their flavor deep into the broth. Don’t forget to stir occasionally to keep everything happy.

Step 4: Final cooking and creamy blending

Remove the corn cobs and bay leaf with tongs or a slotted spoon and discard — they’ve given their all. Stir in your fresh corn kernels and that milky liquid you saved earlier, then simmer for another 10 to 15 minutes until potatoes are tender. Next, scoop out about 2 cups of the soup and blend it with the raw cashews in a high-speed blender until silky smooth. Stir this creamy mixture back into the pot along with fresh lemon juice, taste, and adjust seasoning if needed. This step turns the chowder into a luscious, velvety delight that’s unbelievably satisfying.

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Tips from My Kitchen

Use fresh ears for best taste: I always try to get corn from a farmer’s market or garden — frozen just doesn’t have that same creamy punch.
Don’t skip scraping the cobs: It’s a little extra step that makes a big difference for flavor and texture.
Blend just a portion: Blending some but not all keeps the chowder both creamy and pleasantly chunky.
Adjust seasoning after blending: The flavors shift once the cashew cream is added, so taste before adding more salt or spice.

How to Serve Creamy Vegan Corn Chowder with Cashews and Spices Recipe

Two white bowls of creamy vegetable soup sit on a white marbled surface. Each bowl contains broth filled with chunky pieces of yellow potatoes, bright yellow corn kernels, pale green celery slices, and small red tomato bits. On top of the soup in each bowl is a dollop of white sour cream sprinkled with finely chopped green chives and black pepper. A metal spoon with a wooden handle rests inside the bottom bowl, partly submerged in the soup. To the left, there is a small round wooden dish with chopped green chives, some scattered on the surface near it. A blue and white striped cloth napkin lies under the bottom bowl, adding a soft texture. The light highlights the smooth creamy texture of the soup and the fresh look of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this chowder, I love sprinkling chopped fresh chives on top for a mild oniony crunch and bright green pop. A few grinds of black pepper over the top always enhances the warmth in the soup. If you’re feeling indulgent, a dollop of vegan sour cream adds tang and creamy contrast that’s perfect on chilly days.

Side Dishes

This chowder pairs beautifully with crusty bread—think a hearty sourdough or garlic baguette for dipping. I also enjoy it alongside a crisp green salad with lemony vinaigrette to balance the richness. For something heartier, roasted Brussels sprouts or a simple kale sauté always round out the meal nicely.

Creative Ways to Present

If you want to impress your guests, try serving the chowder in mini bread bowls or small mason jars as individual portions. For fall gatherings, I like to add a sprinkle of smoked paprika on top along with a small charred corn cob for decoration. It turns a humble chowder into a fun centerpiece that’s both delicious and conversation-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 4 days. It tastes even better the next day because the flavors meld together. Just give it a good stir before reheating to redistribute the creamy goodness.

Freezing

I’ve frozen this chowder successfully a few times, but I recommend freezing it without the cashew cream blended in—just blend the cashews fresh when reheating. This keeps the texture smooth and prevents separation. Label it well and it should keep nicely for up to 3 months.

Reheating

When reheating, warm the chowder gently on the stove over medium-low heat while stirring often to avoid sticking. I’ll add a splash of water or plant milk if it feels too thick after chilling. Then, if needed, stir in fresh cashew cream or a little lemon juice to brighten it back up.

FAQs

Can I use frozen corn for this Creamy Vegan Corn Chowder with Cashews and Spices Recipe?

Yes, you can use frozen corn if fresh isn’t available, but you’ll miss out on the milky liquid from fresh cobs, which really enhances flavor and creaminess. To compensate, you might add a splash of plant milk or some vegetable broth to boost richness.
Do I have to soak the cashews before blending?

Soaking cashews for at least 2 hours or overnight helps achieve a smoother, creamier texture. If you’re short on time, using hot water to soak for 30 minutes works in a pinch, or you can blend very thoroughly for best results.
Can I make this chowder nut-free?

Absolutely! You can omit cashews and skip the blending step, or replace with a creamy alternative like oat or coconut milk. Keep in mind the texture may be a little lighter, but the spice and corn flavors will still shine.
How spicy is this chowder?

This recipe uses just a pinch of cayenne and smoked paprika to build warmth—not overwhelming heat. You can easily adjust the spiciness by adding more or less cayenne depending on your preference.
What’s the best way to reheat without curdling?

Reheat gently over low to medium-low heat, stirring frequently. Avoid microwaving on high as it can separate the creamy elements. Adding a little water or plant milk while reheating helps keep it smooth.

Final Thoughts

Honestly, this Creamy Vegan Corn Chowder with Cashews and Spices Recipe is one of those dishes I keep coming back to because it feels like a warm hug in a bowl. It’s approachable, forgiving, and full of layered flavors without being complicated. I hope you enjoy making it as much as I do—sharing this comforting chowder with friends or cozying up solo with a slice of bread is pure joy. Give it a try, and let me know if it becomes your new favorite too!