Creamy Potato Corn Chowder {Vegan, GF}

This creamy potato corn chowder is a big bowl of cozy goodness … hearty and comforting and perfect for fall. The tender potatoes and sweet corn come together in a delicious, velvety base. It’s rich and creamy, with no hint of dairy, and with a luscious and silky texture. A few simple herbs and spices balance out the taste. Cozy night perfection: vegan, gluten-free, and satisfying enough to be the main course.

This hearty soup combines tender potatoes, sweet corn, and a rich, velvety broth made creamy with cashews … for a satisfying bite every time. Whether enjoyed with crusty sourdough croutons or on its own, this chowder is comfort food at its finest—wholesome, warm, and perfect for plant-based eaters and soup lovers alike.

You might also like this collection of 10 + Cozy Blue Zone Crock Pot and Slow Cooker Recipes

Ingredients in Creamy Potato Corn Chowder

Potatoes are tender and hearty, adding creaminess when partially blended, and perfectly complement the sweetness of the corn. I used small Yukon gold new potatoes from a local farm. For most things, Yukon is my favorite potato, but they also hold their shape well in a soup. That said, any white or yellow potato multipurpose potato will work here.

Corn adds sweetness and a satisfying crunch, balancing the creamy potatoes with their vibrant flavor and fresh, summery taste. Frozen corn works great here. That’s what I used, just for convenience. But fresh would be delicious!

Onions, Celery, & Carrots are the tasty trifecta also known as Mirepoix. It’s a flavorful combination that’s commonly used in French cooking. Every culinary tradition has their own version.

Smoked Paprika is a rich, smoky spice made from dried, smoked peppers, that adds depth and warmth. I think it adds an umami taste.

Cashews are creamy, versatile nuts rich in healthy fats that are soaked and blended here to add a creamy, rich base.

Nutritional Yeast is just delicious in everything. Somehow, it manages to taste like butter, nuts, chicken, and cheese all at the same time.

Chives mild, onion-flavored herbs, perfect for garnishing this soup.

How to Make in a Crock Pot or Slow Cooker

I love making this in the slow cooker. I get it started in the morning, set it, and it’s ready just in time for dinner. But this recipe can also be very easily made on the stove in a heavy-bottomed soup pot. Simply add all the ingredients except the cashews and extra water to a crock pot and let cook on high for about two hours. Then blend the cashews with some extra water and some soup until very smooth and add it back to the pot. Simmer until the potatoes are soft enough for your tastes. Remove any sprigs of fresh herbs before serving.

On the Stove

Add all the ingredients except the cashews and extra water to a medium to large, heavy-bottomed soup pot. Let simmer for about an hour then blend the soaked cashews with water and a cup of soup until smooth and add back to the pot.

Tips and Tricks

How to Thicken Potato Corn Chowder: For this recipe, I use soaked cashews blended with a portion of the soup towards the end of cooking. This makes a creamy, smooth, rich base that’s just full of flavor.

Storing Leftovers: Potatoes don’t tend to freeze very well, so this soup is best enjoyed within a few days of making it. It can be stored in an airtight container in the refrigerator for up to a few days.

Yield: 8 servings

Creamy Potato Corn Chowder {Vegan, GF}

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This vegan version blends tender potatoes with sweet corn, simmered in a rich, velvety broth that's made luscious and creamy with blended cashews. It's a cozy, wholesome meal that warms you from the inside out, and it’s also easy to customize with extra veggies or spices for added flavor. A comforting favorite!

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 4 cups diced potatoes (with or without skin, depending on preference)
• 3 cups corn kernels (fresh or frozen)
• 4 cups water
• 1/2 cup diced carrot
• 1/2 cup diced onion (I used red onions but use your favorite)
• 1/2 cup diced red or green bell pepper
• 1/4 cup sliced celery
• 1 Jalapeño pepper, finely diced
• 1 tablespoon Better Than Bouillon Vegetable Base
• 1 clove garlic, finely minced
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon sage or a few fresh sage leaves
• 1/4 thyme or a few sprigs of fresh thyme
• 1/2 teaspoon smoked paprika (or to taste)
• 1/4 teaspoon crushed red pepper flakes
• chives for garnish

To Thicken

Toggle ingredient group

• 1/2 cup soaked cashews blended with 1 cup water

Instructions

1. Add all the ingredients, except for the soaked cashews and extra water) to a medium crock pot or slow cooker. Let simmer on high for about 2 hours.
2. Then soak some cashews for about 15 minutes in hot water. Add the soaked cashews, a cup of water, and a cup of soup into a blender and purée until very smooth.
3. Add the puréed cashews and soup back into the pot and let simmer on high until the potatoes reach the desired level of doneness.
4. Serve with fresh chives. Plant-based sour cream, sourdough croutons, a snip of fresh dill, and/or a squirt of lime juice are all nice additions, as well.

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Lisa