This vegan potato corn chowder combines tender yellow potatoes, sweet corn, carrots, and celery in a rich, dairy-free soup made with homemade cashew cream.
It's an easy one-pot meal you can make in the Instant Pot or on the stovetop in about 35 minutes.
For another delicious way to use cashew cream in soup, try my vegan wild rice soup next.
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.
Vegan potato corn chowder ingredients
- Yellow or gold potatoes: Yukon Gold or other yellow potatoes are my favorite for their buttery flavor and tender texture.
- Frozen corn: Thaw the corn before adding it to the chowder. It adds little bursts of sweetness to every spoonful.
- Raw cashews: Blended with water, they create a creamy base without dairy. Use a high-speed blender for the smoothest results.
- Vegetables and seasonings: Onion, garlic, carrots, celery, bay leaf, and dried thyme add flavor to the soup.
- Vegetable broth: Use your favorite brand, and adjust the salt and pepper at the end since broths vary in saltiness.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instant Pot instructions
- Using the Saute function, cook the onion with a splash of water until softened.
- Add the garlic, carrots, and celery, and saute for a few more minutes.
- Press Cancel, then add the potatoes, bay leaf, and dried thyme.
- Pour in the vegetable broth and stir. Secure the lid and pressure cook for 4 minutes. Meanwhile, blend the cashews with water until smooth.
- Carefully quick release the pressure and remove the lid.
- Stir in the thawed corn.
- Add the cashew cream and stir to combine.
- Season with salt and pepper, to taste, and serve.
Stovetop instructions
- Saute the onion, garlic, carrots, and celery in a large pot until softened.
- Add the potatoes, bay leaf, thyme, and vegetable broth. Bring to a simmer and cook until the potatoes are nearly fork-tender.
- Meanwhile, blend the cashews with water until smooth. Add the corn to the pot and continue cooking until the potatoes are tender.
- Stir in the cashew cream, season with salt and pepper, to taste, and serve.
Amy's tips
- For even cooking: Dice the potatoes into similar-sized pieces so they cook evenly and become tender at the same time.
- For smooth cashew cream: A high-speed blender works best. If your blender isn't very powerful, soak the cashews in hot water for about 30 minutes, then drain before blending with fresh water.
- For a thicker chowder: Lightly mash some of the cooked potatoes against the side of the pot before stirring in the cashew cream.
Serving suggestions
This vegan potato corn chowder is hearty enough to enjoy as a meal on its own. I also love serving it with a simple green salad tossed with creamy lemony hummus dressing.
For a colorful side dish, try my spinach and pomegranate salad with its sweet, tart flavors and crunchy toppings.
And if you're looking for another cozy one-pot dinner, try my Instant Pot lentil soup with potatoes next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
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.
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!