This vegetable corn chowder is dairy-free and full of veggies. I love creamy soups like chowder, so I have re-created my favourite soups at home without the dairy.
Ingredients
To make this chowder rich and creamy without any dairy, I used cauliflower and cashews. Soak the cashews for 2-6 hours to make them easier to blend up into the soup.
Nutritional yeast is added to give some cheesy flavour as well.
Making the Vegetable Corn Chowder
In a large pot set to medium heat, add the virgin coconut oil. Once melted and hot, add the garlic and onion. Sauté until onions are soft and translucent, about 5 minutes.
Add the cauliflower and water. Cover and bring to a boil, then lower heat and simmer until cauliflower is fork tender. Turn off the heat.
At this point, we are going to purée the soup. I used a vented high-speed blender – a Vitamix. If you don’t have a vented blender, use an immersion blender.
Carefully scoop up the soup into the blender container. Add the soaked cashews and nutritional yeast. Blend until thoroughly puréed. You may need to do this in a few batches depending on the size of your blender container.
You may also try to use an immersion blender. Add the cashews and nutritional yeast into the pot and carefully submerge the immersion blender to purée the soup.
After the soup has been puréed, add the rest of the ingredients into the pot – zucchini, potatoes, carrots, corn kernels and sea salt. Cover, bring to a boil and simmer until vegetables are tender.
Scoop into bowls, sprinkle some chopped green onions, serve warm and enjoy!
Please leave a comment or rating below and let me know how you like this Dairy-free Vegetable Corn Chowder!
Try my other soup recipes too:
- Lentil Coconut Curry Soup
- Creamy Broccoli Soup {dairy-free}
- Cauliflower Leek Soup {dairy-free}
- Brussel Sprouts Sweet Potato Noodle Soup
Vegetable Corn Chowder
Ingredients
- 2 tbsp virgin coconut oil
- 2 cloves garlic minced
- 1 onion diced
- 1 head cauliflower roughly chopped
- 6 cups water or veggie broth
- 1 cup raw cashews soaked 2-6 hours
- 4 tbsp nutritional yeast
- 1 zucchini diced
- 3 medium potatoes diced
- 2 carrots diced
- 2 cups corn kernels
- 2 tsp sea salt
- 1 bunch green onion chopped (optional)
Instructions
- In a large pot set to medium heat, add coconut oil.
- Add garlic and onion. Sauté until onions are soft and translucent.
- Add chopped cauliflower and water. Cover, bring to a boil and simmer until cauliflower is fork tender. Turn off heat.
- Purée the soup in a vented high-speed blender (or an immersion blender). Carefully scoop the soup into the blender container. Add cashews and nutritional yeast. Blend until puréed. Transfer back to the pot. You may need to do this is several batches depending on the size of your blender container.
- If using an immersion blender, add cashews and nutritional yeast to the pot. Carefully submerge the blender and purée the soup.
- In the pot, add the zucchini, potatoes, carrots, corn and salt. Stir well. Cover and let simmer until vegetables are tender.
- Scoop into bowls, top with green onion, serve warm and enjoy!
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