Creamy Vegan Corn Chowder with Old Bay and Cashews Recipe

Whenever the cool breeze starts to hint at fall, I find myself reaching for this Creamy Vegan Corn Chowder with Old Bay and Cashews Recipe. It’s one of those dishes that brings me back to cozy evenings spent around the kitchen with my family, the sweet corn aroma filling the air as it slowly simmers away. I remember the first time I made it for friends—they were skeptical about a vegan chowder bursting with so much flavor, but every bowl was wiped clean by the end. The blend of Old Bay seasoning with the creamy cashews creates this irresistible savory-sweet balance that just warms you from the inside out.

This creamy soup looks stunning with its golden hues and colorful specks of red pepper and green chives, begging you to dive in. The aroma as it simmers is deeply comforting, and the gentle thickness coats your spoon just right without feeling heavy. Plus, this chowder is very forgiving, so you don’t need to be a seasoned pro to make it shine. I’ll walk you through every step, throwing in tips to help you get that silky creaminess without any dairy—the cashews do all the heavy lifting here, making it perfectly indulgent yet light.

Gather Your Ingredients

Ingredients You’ll Need

Before you start, make sure you have your ingredients ready and measured. Precise amounts are in the printable recipe card, but here’s a helpful rundown with substitution ideas.

• Fresh sweet corn: The star of the show—choose ears that are plump and bright for maximum sweetness.
• Butter or vegan butter: Adds rich flavor; vegan butter keeps it fully plant-based without losing creaminess.
• Yellow onion: Builds a savory base, finely chopped to soften and melt into the chowder.
• Celery stalks: Provide subtle earthiness and a little crunch in the background.
• Red bell pepper: Adds a pop of color and sweetness; you can swap with orange or yellow bell pepper.
• Garlic cloves: Gives a warm, aromatic note—don’t skip it!
• Water: Keeps the broth light; vegetable broth is a great substitution for deeper flavor.
• Yukon Gold potatoes: These hold their shape well and add body to the chowder.
• Old Bay Seasoning: Signature spice blend that adds complexity—no direct substitute, but a mix of celery salt and paprika can work.
• Sea salt: Enhances all flavors—adjust to your taste.
• Dried thyme: Earthy herb that pairs beautifully with potatoes and corn.
• Smoked paprika: Adds warmth and a subtle smoky depth.
• Bay leaf: Infuses a subtle herbal aroma during simmering, just remember to remove before blending.
• Cayenne pepper: Adds a mild kick, optional if you like a little heat.
• Raw cashews: Soaked and blended to create the creamy base without dairy.
• Fresh lemon juice: Balances richness with brightness and lifts all the flavors.
• Chopped chives: Fresh garnish for a mild oniony note and pretty color contrast.
• Sour cream or vegan sour cream (optional): Adds tang if you want a richer finish.

If you can’t find fresh corn, frozen kernels work in a pinch, just adjust simmering times a bit. And if raw cashews aren’t handy, you can also try soaked blanched almonds, but the texture will be a touch different.

Kitchen Tools Required

• Chef’s knife – for precise chopping of vegetables and slicing corn kernels off cobs.
• Cutting board – sturdy and roomy for prepping all your ingredients comfortably.
• Large pot or Dutch oven – needed to cook everything evenly and allow for easy stirring.
• High-speed blender – to puree part of the soup until silky smooth, giving that creamy texture.
• Ladle – for serving the chowder perfectly without spills.
• Measuring spoons and cups – to keep seasoning balanced and ensure success the first time.

How to Make Creamy Vegan Corn Chowder with Old Bay and Cashews Recipe

Once your ingredients and tools are in place, this chowder comes together quickly. Here’s the step-by-step to ensure creamy, flavorful results.

1. Prepare the corn: Start by slicing the kernels off the fresh corn cobs. Use a sharp chef’s knife and cut carefully close to the cob without gouging. Then, flip the cobs and scrape any milky liquid left behind with the back of the knife—that liquid adds extra sweetness to the chowder. Break cobs in half and set aside.
2. Sauté the aromatics: Heat butter or your vegan alternative in a large pot over medium heat. Toss in the chopped onion, celery, and red bell pepper. Stir occasionally and cook until they soften, about 8 minutes. Then add the garlic and let it cook just until fragrant—about 1 minute—being careful not to burn it.
3. Add the liquids and spices: Pour in the water, then add the potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, and several grinds of black pepper. Nestle the corn cobs into the pot. Bring the pot to a gentle simmer, cover, and let cook for 20 minutes until potatoes are nearly tender.
4. Remove cobs and add corn kernels: Carefully fish out the corn cobs and discard the bay leaf. Add the corn kernels plus any milk scraped from the cobs. Continue to simmer uncovered for another 10-15 minutes, letting the corn soften and the flavors meld.
5. Blend for creaminess: Ladle about 2 cups of the hot soup into your blender, add the raw cashews, and puree until completely smooth. Pour this creamy mixture back into the pot and stir well.
6. Finish and season: Stir in fresh lemon juice to brighten the chowder. Taste and adjust salt, pepper, or spice as needed. At this point, the chowder should be luscious and velvety with tender potato chunks.
7. Serve with garnish: Ladle into bowls, sprinkle with chopped chives, and add a dollop of sour cream or vegan sour cream if you like. Enjoy warm!

How to Serve

Taste Enhancers

This Creamy Vegan Corn Chowder with Old Bay and Cashews Recipe sings with freshness, but you can elevate it by adding crunchy toasted corn kernels or a drizzle of smoky chipotle oil on top. A little extra cracked black pepper or a sprinkle of nutritional yeast can introduce an umami lift as well. If you love a tangy bite, a small dollop of vegan sour cream or plain yogurt adds creaminess with contrast.

Tasty Combos

Pair this chowder with a crusty whole-grain bread or a crisp green salad to round out your meal. A chilled glass of dry white wine or a light amber ale works beautifully here, cutting through the creamy texture and enhancing the smoky, spiced notes of the chowder. For a non-alcoholic option, try sparkling water with a splash of fresh lemon.

Serving Tips

Serve the chowder in warmed bowls to keep it cozy longer. For gatherings, consider a soup station with toppings like fresh herbs, crispy bacon bits (for non-vegan guests), or avocado slices to customize each bowl. Leftovers also make a fantastic lunch, easily reheated without losing that creamy charm.

Easy Variations

• Add roasted corn for a deeper, caramelized flavor.
• Swap paprika for smoked chipotle powder for a smoky twist.
• Replace cashews with soaked sunflower seeds for nut-free creaminess.
• Include diced carrots or sweet potatoes for extra veggies and color.
• Mix in fresh herbs like tarragon or parsley for a bright herbaceous note.
• For a heartier chowder, add cooked white beans or chickpeas.

Storing and Reheating Tips

• Store in airtight containers in the fridge for up to 4 days; the flavors deepen when rested overnight.
• Freeze leftovers for up to 2 months—avoid freezing sour cream topping; add fresh after reheating.
• Reheat gently on the stove over low heat, stirring often to prevent sticking or separation.
• If chowder thickens on standing, stir in a splash of water or plant milk to loosen before serving.

Common Questions

• Can I use frozen corn for this chowder? Absolutely! Frozen corn works well—just add it with the fresh corn kernels and adjust cooking time until tender.
• Do I need to soak the cashews before blending? If your blender is high-powered, you can blend raw cashews directly. Soaking for 1-2 hours helps create a smoother texture but isn’t always required.
• Can I make this chowder without Old Bay seasoning? You can, but Old Bay adds a signature savory-spiced complexity that’s hard to replicate. Try mixing celery salt, paprika, and a pinch of cayenne as a substitute.
• Is this recipe gluten-free? Yes! It contains no wheat or gluten ingredients, making it safe for gluten-sensitive diets.
• How do I make the chowder thicker or thinner? For a thicker chowder, blend more of the soup or add an extra handful of potatoes. To thin it out, stir in additional water or unsweetened plant milk until you reach your desired consistency.

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