This creamy vegan potato corn chowder is the kind of meal that makes you feel like you’re wrapped in your favorite blanket on a chilly night. It’s comforting, filling, and made from simple plant-based ingredients you probably already have.
Best of all, it’s a one-pot wonder you can make in your Instant Pot or on the stove in about 30 minutes.
No dairy, no unusual ingredients. Just a cozy bowl of plant-based soup with tender potatoes, sweet corn, and a velvety cashew cream that will remind you of the chowders you grew up eating.
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I made this chowder exactly to the recipe, and it passes the East coast gal test with flying colors! Cashew cream is the bomb. You could not tell it was vegan.
- Julie K.
Ingredients
- Onion
- Garlic
- Carrots
- Celery
- Potatoes (Yukon gold or other yellow potatoes work the best)
- Bay leaf
- Dried thyme
- Vegetable broth
- Frozen corn
- Raw cashews (Like in my vegan wild rice and chickpea soup, these blend into a luscious dairy-free cream.)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instant Pot instructions
- Using the Saute function, add the onion with a splash of water. Cook until softened and slightly translucent.
- Stir in the garlic, carrots, and celery and saute for a couple more minutes until softened.
- Hit Cancel. Add potatoes, bay leaf, and thyme.
- And in the vegetable broth and stir to combine. Seal the lid and set to Manual (High Pressure) for 4 minutes. While the soup cooks, blend cashews with water until completely smooth.
- Carefully quick release the pressure once done.
- Stir in the defrosted frozen corn.
- Stir in the cashew cream.
- Season with salt and pepper to taste. Serve and enjoy!
Stove-top instructions
Don’t have an Instant Pot? No worries! Follow these simple steps to make vegan potato corn chowder on the stove:
- Saute onion, garlic, carrots, and celery in a large pot over medium heat.
- Add the potatoes, thyme, bay leaf, and broth. Simmer until potatoes are nearly fork-tender.
- Stir in the corn and continue cooking until the potatoes are fully tender.
- Pour in the cashew cream, season to taste, and serve.
Serving suggestions
This vegan potato corn chowder is hearty enough to serve as a meal on its own. Or pair it with a fresh side salad like:
- A simple green salad tossed with creamy lemony hummus dressing
- Fruity spinach and pomegranate salad
- Mediterranean white bean salad with cucumbers, tomatoes, and olives
More vegan potato soup recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Potato Corn Chowder (Instant Pot + Stovetop)
Equipment
- high speed blender (If your blender isn't high-speed, soak the cashews in hot water for 30 minutes or longer to soften before blending.)
Ingredients
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cups diced yellow or gold potatoes, (about 6 medium potatoes)
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- ½ cup raw cashews
- ½ cup water
- 2 cups frozen corn, defrosted
- salt and pepper, to taste
Instructions
Instant Pot instructions:
- Using the Saute function, add the onion with a splash of water. Cook until softened and slightly translucent. Then stir in the garlic, carrots, and celery and saute for a few more minutes until softened.1 cup diced onion, 2 cloves garlic, 1 cup diced carrots, 1 cup diced celery
- Hit the Cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth. Stir to combine.1 bay leaf, 1 teaspoon dried thyme, 4 cups vegetable broth, 6 cups diced yellow or gold potatoes
- Seal the lid and set to Manual (High Pressure) for 4 minutes.
- Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.½ cup raw cashews, ½ cup water
- Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, carefully remove the lid.
- Stir in the corn and cashew cream. Season with salt and pepper to taste. Serve and enjoy!2 cups frozen corn, salt and pepper
Stovetop instructions:
- Saute the onion, garlic, carrots, and celery in a large pot over medium heat until softened.1 cup diced onion, 2 cloves garlic, 1 cup diced carrots, 1 cup diced celery
- Add the potatoes, thyme, bay leaf, and broth and bring to a low boil. Simmer until the potatoes are nearly fork-tender.6 cups diced yellow or gold potatoes, 1 bay leaf, 1 teaspoon dried thyme, 4 cups vegetable broth
- While the soup cooks, blend cashews with water until completely smooth.½ cup raw cashews, ½ cup water
- Stir in the corn and continue cooking until the potatoes are fully tender.2 cups frozen corn
- Stir in the cashew cream, season to taste, and serve.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
Jerry says
This is one of my go to recipes. It’s delicious and very easy to make. I don’t cook with salt, but I do add salt at the table. That wakes it up a lot. I double the cashew cream for a thicker chowder.
Amy Katz says
Thanks Jerry! Great idea to double the cashew cream.
Linda DeWitt says
I'm scaling up the recipe to make for a group retreat (60 servings) and would like to make it the week before and freeze it, but your instructions say "for best results, do not freeze". What if I make it and freeze, but wait to add the cashew cream the day of once it's defrosted and warmed up? Would that work?
Amy Katz says
Hi Linda, I personally don't like to freeze soups with potatoes because the texture of the potatoes will become grainy.
Gerry says
We loved this corn chowder. Simple and very good. I added extra corn.
Lori says
This was delicious. I made it exactly as written using my instant pot. Thank you.
Kevin Keener says
This is a great and fairly easy to make recipe. I will definitely be making it again soon.
Amy Katz says
Glad you enjoyed it, Kevin!
Kim B says
This is absolutely delicious! I made it on the stove top and used canned coconut milk instead of cashew cream. Definitely a keeper! Thank you.
Amy Katz says
I'm glad it worked out so well on the stove and with coconut milk, Kim!
Megan says
The most amazing soup! I have been vegan for four years and miss clam chowder!!! This soup reminds me of it! Creamy and delicious. Can’t wait to make it again today.
Amy Katz says
I'm so glad you enjoyed it, Megan!