Easy Creamy Vegan Corn Chowder Recipe


Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Recipe developed by Mark Reinneld- The Doctor & The Chef.

4 1⁄2 cups water or vegetable stock, or vegetable broth
1 cup diced yellow onion
1⁄2 cup sliced celery
4 large cloves garlic
3 cups corn, fresh or frozen organic, divided
1⁄2 cup cashews, raw, roasted unsalted, or toasted
1 (14.5-ounce) can diced organic fire roasted tomatoes, or 1 ½ cups chopped fresh tomatoes
1 tablespoon minced fresh dill
1 1⁄2 teaspoons sea salt, or to taste
1⁄4 teaspoon ground black pepper
  1. Place water in a 2 quart pot over medium high heat. Add the onion, celery, garlic and 2 cups of the corn, and cook for 15 minutes, stirring occasionally. Add the cashews and stir well.
  2. Transfer to a blender and blend until creamy. Return to the pot.Add the remaining ingredients, including the remaining cup of corn, and stir well before serving.


You may need to blend in two or three batches, depending upon the size of the blender, transferring each batch to a bowl or pot, then returning to the pot.

Add ¼ teaspoon crushed red pepper flakes, chipotle powder or ½ teaspoon smoked paprika. Try grilling the corn before using in this recipe.

Source: Mark Reinfeld - The Doctor & The Chef