Favorite Corn Chowder


Corn chowder is one of the ultimate comfort foods. I love it and it’s quite easy to make. I think what makes corn chowders so good is the combination of sweet and creamy (who doesn’t like that?). You can adapt chowders, adding your favorite vegetables, broccoli, potato, cauliflower, whatever you like! Remember that corn is the predominant ingredient. The sweetness  comes from the corn and the starch that is emitted when cooked which helps to make the dish creamy. Frozen corn tastes great and often is actually sweeter than fresh corn because it is picked at the peak of ripeness and frozen quickly. If you suddenly get an urge for something sweet and cold, pop a few frozen  corn kernels in your mouth; they are surprisingly addicting. Try to get organic if possible as corn is heavily GMO’d… :/

I made a big pot, so we had  leftovers. I am happy to report that the leftovers are even better the day after, especially cold and eaten from the container with the fridge door open! 😉

Traditional corn chowder is usually swimming in cream and/or milk. I veganized it, by using cashew cream. I also have a little trick to making it extra creamy without adding a ton of cashews! Half of the corn is actually blended in the blender with the cashews.

Feel free to use whatever vegetables you have on hand, although the celery is important as it is a key flavor in corn chowder. Fresh herbs in this stew are really delicious if you have to substitute for dried. Smoked tofu gives the stew a  light smoky flavor, although you could always substitute a bit of liquid smoke.

Recipe: 4 servings (In the pictures I doubled this recipe)

4 cups of frozen corn

1 zucchini small diced

1/2 cup chopped mushrooms

1 small onion diced (1 cup)

2 cups chopped cauliflower

1/2 c chopped leak (not absolutely necessary)

2 cups chopped celery

1 cup chopped red pepper

1 T fresh thyme (1 t dried)

1 T fresh dill (1 t dried)

4 chopped fresh sage leaves

1/4 cup chopped fresh parsley

1/4 c nutritional yeast

1 T garlic

1 T miso (or salt to taste)

1/3 c soaked cashews (if you have a high speed blender, not necessary to soak)

1/2 c small chopped smoked tofu

1-2 c vegetable broth or water

Cook the onions, celery and leaks in a pot  on medium high heat until soft (about 5 minutes) adding water or broth as needed to prevent sticking. Add the rest of your vegetables, tofu, 2 cups of corn and one cup of water or broth to the pot and continue to simmer. Meanwhile, place the other two (defrosted) cups of corn in a blender with the cashews, miso and nutritional yeast and blend until smooth adding just enough broth to get a thick, creamy consistency.



Poor the blended mixture into the pot along with the fresh herbs and simmer until the vegetables are tender and the sauce is thick and creamy. (hint: if your stew seems too watery, you can always blend more of the stew with some of the sauce) It will also thicken as it cools.

Corn chowder the next day eaten cold with the fridge door open! It was my last bite and I realized I probably should have taken a picture of it story of my blogging life!

Submitted to Allergy Free Wednesdays!



  1. Mmm…this looks so good. I love your use of so many vegetables and spices! Thanks for linking up this week at Allergy-Free Wednesdays! We hope to see you back again next week.
    ~Michelle, AFW Hostess

  2. I want some!!! 😀 Eaten cold with the fridge door open…I can so picture you doing that 😉

  3. I had the priviledge of actually tasting this dish…..it was simply DIVINE. I’m not a vegan but a dish like this, is a “converter”.

    Thank you Victoria for posting the recipe. Off to the store now!!!!

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