Creamy Corn Chowder (Gluten Free, Dairy Free + Vegan)

Chowder

I’m not really much of a soup person, but when the weather is rainy, windy and cold, soup is what Ash is asking for. This is one of the few soups that we both really like, mainly because it is so filling and it doesn’t leave me hungry an hour later. You can thank the hearty base of potatoes and cashews for that.

I did have real chowder once when we went to San Francisco years ago at a restaurant on Fisherman’s Wharf, in a nice big bread bowl, back when I could eat bread! Now I can’t tell you that this tastes like the real thing, but it tastes damn good, and thats good enough for me.

Despite the weather being cold and rainy lately, I have actually been craving and experimenting with lots of raw food meals. I’ll be sharing some of those with you next week, keep an eye out!

After a few days of crazy rain and wind, the sun has finally started shining today and its such a nice change. I got up early and did yoga and meditation in the sun, now I am charged and ready to make stuff happen today! I hope your day is as beautiful as mine is.

Creamy Corn Chowder
 
Prep time
Cook time
Total time
 
You won’t believe this creamy corn chowder is dairy free, with a base of just vegetables and cashews.
Ingredients:
  • 1 Tbsp coconut oil
  • 1 onion, sliced
  • 4-6 garlic, roughly chopped
  • 2 celery stalks or 1 leek, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 cauliflower (about 5 cups), roughly chopped
  • 1 cup macadamias or cashews, soaked overnight
  • 2 cups potatoes + 1 cup potatoes, diced
  • 6 cups vegetable stock
  • 1 tsp herbamare
  • ½ tsp smoked paprika
  • ½ cup nutritional yeast
  • 2 cups corn kernels (about 2 cobs)
Method:
  1. Heal oil in a large pot.
  2. Sauté onion for 5 minutes. Add garlic, celery and carrot and sauté for another 5-10 minutes, until translucent.
  3. Add cauliflower, cashews, 1 cup of potatoes, vegetable stock, herbamare and paprika. Bring to a boil, reduce heat and simmer for 20 minutes.
  4. Meanwhile, in a small pot bring the potatoes to a boil in salted water (about ½ tsp) and cook for 5 minutes. Add corn kernels and cook for another 2 minutes. Drain.
  5. Remove cauliflower and stock mix from the heat and add nutritional yeast. Blend with an immersion blender until very smooth or do in batches in the Vitamix.
  6. Add potatoes and corn, season with salt and pepper and mix well.
Notes:
Adapted from Vegan Dad

 

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11 comments on “Creamy Corn Chowder (Gluten Free, Dairy Free + Vegan)

  1. Just tried this recipe today and it’s AMAZING! Posted a pic on my Instagram (@veganspin) and gave you a shout-out. I will definitely be adding this into heavy rotation on my regular weekly meals. Loved it, thanks for sharing!

  2. Pingback: Corn Chowder Recipe. Two Ways! | blackberry tarts

  3. Hi Shae, just found this website. Always love finding a great vegan and gluten free website! So I have a question for you…my 2 year old daughter is allergic to dairy, eggs, and nuts and since learning about her allergies I have done a lot of food research, documentary watching, etc. and have decided to become as vegan and gluten free as I can. A lot of vegan/gluten free recipes have nuts in them and I was wondering if there is a general substitute that I can use in place of nuts so that my daughter can enjoy these meals with me too. Thanks so much for making this site and I look forward to your reply :)

    • Hi Trish, sorry to hear about your problems with allergies. Yes sometimes theres a good way to replace nuts in recipes, although it does depend on the type of recipe as to a suitable replacement. What a good blog post idea! I find sunflower or hemp seeds to be a good substitute some of the time. If you have a specific recipe let me know and I will try to help you find a replacement :)

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