As I savored the first spoonful of my Creamy Vegan Corn Chowder with Potatoes and Thyme, a wave of warmth enveloped me—this is what autumn tastes like! Packed with the vibrant colors of seasonal produce, this soup not only delights the senses but also provides the ultimate comfort food experience. In just a short time, you’ll craft a hearty meal that’s both satisfying and plant-based. Nothing feels quite as cozy as gathering around the table with loved ones, enjoying a bowl of this rich chowder while the crisp fall air swirls outside. Plus, it’s an amazing way to sneak some healthy goodness into your diet without sacrificing flavor. Ready to dive into this deliciously creamy recipe that will surely become a fall favorite in your home? Let’s get cooking!
Why is this chowder a must-try?
Creamy, Rich Flavor: Each spoonful offers a luxurious texture, blending sweet corn and tender potatoes in a delightful harmony.
Nourishing Goodness: With its plant-based ingredients, this chowder is packed with nutrients and energy, proving that comfort food can also be wholesome.
Quick and Easy: Ready in just under 30 minutes, this recipe is perfect for those busy weeknights when you crave something hearty without the hassle.
Versatile Dish: Pair it with a crisp salad or some crusty bread, or enjoy it as a standalone delight.
Crowd-Pleasing Appeal: Whether for family dinners or a cozy gathering with friends, this chowder is bound to impress—all while keeping things vegan!
If you love experimenting with seasonal produce, you might also enjoy our Garlic Parmesan Potatoes or indulge in a warm bowl of Chicken Soup Potatoes.
Creamy Vegan Corn Chowder Ingredients
For the Base
• Corn – Fresh, frozen, or canned corn adds a sweet burst of flavor that makes this chowder irresistible.
• Potatoes – Use Yukon gold or russet potatoes for a creamy texture that enhances the heartiness.
• Onion – A finely chopped onion brings a savory depth to the dish, enhancing the overall flavor profile.
• Garlic – Fresh garlic adds aromatic notes and complements the sweetness of the corn.
For the Creaminess
• Coconut Milk – This creamy ingredient lends a rich, velvety texture while keeping the chowder entirely plant-based.
• Cashews – Blended cashews provide a luxurious creaminess; soak them beforehand for the best consistency.
For the Seasoning
• Thyme – Fresh or dried thyme infuses the chowder with earthy notes, contributing to a cozy autumn feel.
• Salt and Pepper – Adjust these to taste; they enhance overall flavors and balance the sweetness of the corn.
Optional Garnish
• Chives – Chopped fresh chives not only add a pop of color but also a mild onion flavor that brightens each bowl.
• Nutritional Yeast – Sprinkle this on top for a cheesy flavor boost without using dairy, while also adding extra nutrients.
Enjoy crafting this Creamy Vegan Corn Chowder with Potatoes and Thyme recipe as your ultimate fall comfort food!
Step‑by‑Step Instructions for Creamy Vegan Corn Chowder with Potatoes and Thyme
Step 1: Prep Your Ingredients
Start by gathering all your ingredients for the Creamy Vegan Corn Chowder with Potatoes and Thyme. Finely chop the onion and garlic, then peel and dice the potatoes into bite-sized pieces. If you’re using raw corn, remove the kernels from the cob. Soak the cashews in water for at least 15 minutes to ensure a smooth texture when blended.
Step 2: Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until they become translucent. Stir in the minced garlic and let it cook for an additional minute until fragrant, releasing a wonderful aroma that sets the stage for your chowder’s flavor profile.
Step 3: Cook the Potatoes
Add the diced potatoes to the pot, stirring well to coat them in the aromatic mixture. Pour in enough vegetable broth to cover the potatoes, about 4 cups. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, allowing it to simmer for 10–15 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 4: Blend the Cashew Cream
While the potatoes are cooking, drain the soaked cashews and transfer them to a blender. Add one cup of coconut milk and blend on high until completely smooth and creamy. This rich mixture will add the luxurious texture you crave in your chowder. Set it aside for later.
Step 5: Incorporate the Corn and Seasoning
Once the potatoes are tender, add the corn kernels to the pot along with fresh thyme, salt, and pepper to taste. Stir everything together and let it continue to simmer for another 5 minutes, allowing the flavors to meld and the corn to heat through. The bright yellow color of the corn will add visual appeal to your chowder.
Step 6: Combine and Finalize the Chowder
Now, it’s time to bring everything together. Pour the cashew cream into the chowder pot, stirring gently to combine. Let the chowder simmer for an additional 2-3 minutes, ensuring it is warmed through and perfectly creamy. The chowder should now be thick and luscious, ready to be served.
Step 7: Serve and Garnish
Ladle the Creamy Vegan Corn Chowder into bowls and garnish with fresh chives or a sprinkle of nutritional yeast for an extra flavor boost. Serve hot, paired with crusty bread or a fresh salad for a complete autumn meal. Enjoy the comforting warmth of this delightful chowder!
Creamy Vegan Corn Chowder Variations
Unleash your creativity with these delightful twists on the creamy corn chowder recipe, perfect for cozy fall evenings!
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Sweet Potato Swap: Replace potatoes with sweet potatoes for a naturally sweeter flavor and added nutritional benefits. The vibrant color adds a beautiful touch to the chowder, making it even more inviting.
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Add Spice: Incorporate a pinch of cayenne pepper or diced jalapeños for a spicy kick. This twist will heat things up, making each spoonful exciting and invigorating.
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Herb Infusion: Experiment with different herbs, like rosemary or sage, instead of thyme. Each herb offers a unique depth of flavor, creating a personal touch that suits your palate perfectly.
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Mix in Greens: Stir in a handful of spinach or kale for extra nutrients and a pop of color. The greens bring a fresh taste that brightens the chowder while enhancing its wholesome appeal.
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Creamy Contrast: For a richer texture, blend in silken tofu or use a different nut milk, like almond or oat, instead of coconut milk. Each option adds a unique flavor profile that transforms the dish.
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Roasted Corn Variation: Char fresh corn on the grill before adding it to your chowder. This adds an irresistible smoky flavor that elevates the chowder to gourmet heights.
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Luxury Indulgence: Top each bowl with a dollop of dairy-free sour cream or a sprinkle of crispy, fried shallots for added richness and texture. It transforms the chowder into a restaurant-worthy experience right in your home.
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Comforting Sides: Serve alongside hearty bread or a fresh salad for a well-rounded meal. Pair it with our Butter Skillet Corn for a delightful corn duo that celebrates the season!
Feel free to mix and match these variations. Your creamy vegan corn chowder can be as unique as your taste, bringing warmth and comfort every autumn evening!
What to Serve with Creamy Vegan Corn Chowder with Potatoes and Thyme
Cozy up your autumn meals with delightful pairings that beautifully complement this creamy, comforting chowder.
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Crusty Bread: Perfect for dipping, a fresh, bakery-style bread adds a hearty element to every spoonful of chowder.
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Mixed Greens Salad: A crisp salad with seasonal greens and a tangy vinaigrette provides a refreshing contrast to the rich chowder.
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Roasted Brussels Sprouts: Caramelized and crispy, these sprouts bring an earthy crunch that balances the chowder’s creaminess beautifully.
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Garlic Breadsticks: Warm, buttery breadsticks enhance your dining experience, ideal for sopping up every last drop of chowder.
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Spiced Apple Cider: Served warm, this drink adds a sweet and earthy note, embodying fall’s flavors while beautifully contrasting the chowder.
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Pumpkin Spice Muffins: These moist treats echo the season, proving that a tiny sprinkle of sweetness pairs wonderfully with savory dishes.
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Herbed Quinoa: This light, fluffy side dish can absorb flavors, making it a delightful companion on your cozy dinner table.
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Roasted Sweet Potatoes: Their natural sweetness and caramelization create a wonderful flavor contrast and a hearty textural element.
These pairings will ensure your meal is not only satisfying but also a celebration of the season’s best offerings.
Make Ahead Options
These Creamy Vegan Corn Chowder with Potatoes and Thyme are perfect for busy weeknights or meal prepping! You can chop the vegetables and soak the cashews up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, you can prepare the chowder base (sautéing the onions and garlic, cooking the potatoes) and refrigerate it for up to 3 days. When ready to enjoy, simply reheat the base on the stove, add the corn and seasoning, mix in the cashew cream, and simmer for about 5 minutes until warmed through. This way, you’ll have a comforting, delicious meal ready in no time!
Expert Tips for Creamy Vegan Corn Chowder
- Fresh Corn Ideal: Use fresh corn when in season for the sweetest flavor; otherwise, frozen corn works well too. Avoid canned corn for a fresher taste.
- Soak Cashews: Soaking cashews for at least 15 minutes ensures a smoother, creamier consistency in your chowder. Don’t skip this step!
- Watch the Potatoes: Make sure to cut potatoes evenly for uniform cooking; larger pieces will take longer and may spoil the creamy texture of the chowder.
- Season Gradually: Taste as you season! Add salt and pepper gradually to find the perfect balance, enhancing the natural sweetness of the corn.
- Store Leftovers Properly: Store any leftover Creamy Vegan Corn Chowder in an airtight container in the fridge for up to five days, and reheat gently to maintain creaminess.
How to Store and Freeze Creamy Vegan Corn Chowder
Fridge: Store leftover chowder in an airtight container for up to 5 days. Reheat gently on the stove, adding a splash of vegetable broth or coconut milk for creaminess.
Freezer: Allow the chowder to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When reheating, do so slowly over low heat to maintain the creamy texture. Stir frequently and add a little liquid as needed to restore its consistency.
Batch Cooking: Feel free to double the recipe to enjoy this comforting chowder throughout the season. It’s a great make-ahead option for busy days!
Creamy Vegan Corn Chowder with Potatoes and Thyme Recipe FAQs
What type of corn should I use for the chowder?
Absolutely, using fresh corn when it’s in season makes a huge difference in sweetness and overall flavor. However, if fresh corn isn’t available, frozen corn is a great alternative that stays sweet and tender. I generally avoid canned corn as it tends to have a less vibrant taste.
How long can I store leftovers of the chowder?
You can keep leftover Creamy Vegan Corn Chowder in an airtight container in the fridge for up to 5 days. When reheating, just add a splash of vegetable broth or coconut milk to restore its creaminess—this makes all the difference!
Can I freeze the chowder?
Absolutely! To freeze your chowder, first allow it to cool completely. Then, transfer it into freezer-safe containers, leaving a little extra space at the top for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove.
What if my chowder is too thick after refrigerating?
If your chowder becomes too thick after refrigeration, don’t worry! Slowly reheat it over low heat, stirring in a bit of vegetable broth or coconut milk until you reach your desired consistency. This helps regain that beautiful creamy texture.
Are there any dietary considerations for this chowder?
Yes! This recipe is vegan and can be nut-free if you substitute the cashews with silken tofu blended until smooth. It’s also naturally gluten-free, making it suitable for various dietary needs. Always remember to check ingredient labels, especially for store-bought items like broth and coconut milk to avoid any hidden allergens.
Can I use different herbs in the chowder?
Very! While thyme gives the chowder a lovely autumn flavor, you can certainly experiment with other herbs. Try rosemary or sage for a distinct taste that still complements the corn and potatoes beautifully. Just remember to adjust the quantity according to your taste preferences!
Creamy Vegan Corn Chowder with Potatoes and Thyme Bliss
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Finely chop the onion and garlic, then peel and dice the potatoes. If using raw corn, remove kernels from the cob. Soak cashews in water for at least 15 minutes.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.
- Add diced potatoes to the pot, stirring to coat. Pour in vegetable broth to cover potatoes, about 4 cups. Bring to a boil, then reduce and let simmer for 10–15 minutes until tender.
- While potatoes are cooking, drain soaked cashews and blend with 1 cup coconut milk until smooth. Set aside.
- Once potatoes are tender, add corn, thyme, salt, and pepper to the pot. Stir and simmer for another 5 minutes.
- Pour the cashew cream into the pot, stirring gently to combine. Let it simmer for an additional 2-3 minutes.
- Ladle chowder into bowls and garnish with chives or nutritional yeast. Serve hot.
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