Fall is absolutely my favorite season, but before we ring in autumn, I implore you to make the best late summer meal. This vegan sun-dried tomato corn chowder is simple and like the most delicious thing ever. The creaminess comes from a cashew cream you create, but if you can’t have cashews, I have tested it with coconut cream, and that works great too! You may have noticed that I love all things corn in the summer, so I just needed to give you guys one last corn recipe for the season. This is sweet, and creamy and hearty, but still light enough for a warm day. I don’t know how to express to you all how yummy this chowder is, but top it with some cheesy croutons, and prepare to die of pure happiness.
What You Need For This Summery Chowder:
- Olive Oil: To sauté the veggies that start the chowder.
- Carrots, Onions, Garlic, Sun-Dried Tomatoes: These are sautéed in the olive oil and begin to give everything great flavor.
- Tomato Paste: This gives the chowder extra depth and sweetness.
- Brandy or White Wine: Whichever you prefer. This can be skipped, but it gives it even more depth and a nice tanginess.
- Thyme and Bay Leaves: These are left in while the chowder simmers and give it an amazing flavor.
- All Purpose Flour: Tossed with the veggies to thicken just a bit more.
- Vegetable Broth: This creates the chowder base.
- Corn: Of course. I really like to use fresh corn and cut it off the cob.
- Raw Cashews: Blended with non-dairy milk to create a cashew cream.
- Crusty Vegan Bread and Vegan Cheese: To make cheesy croutons if you want to use them as toppers. I like to use Violife Cheese.
The combination of sun-dried tomatoes and corn is so dang good! I usually blend about half of the chowder so that it is mostly smooth, but has some corn kernels left, for a little texture. Get some fresh corn while it is still summertime and make this vegan sun-dried tomato corn chowder! You will be really happy you did!
Why Should You Make This Chowder?
- Super simple to make.
- Easy to find ingredients.
- Healthy, but very comforting.
- It is truly incredible and super flavorful.
- The perfect late summer recipe.
Vegan Sun-Dried Tomato Corn Chowder
- 3 Tablespoons Olive oil
- 2 Carrots, diced
- 1 Sweet onion, diced
- 6 Cloves Garlic, chopped
- 1/2 Cup Sun dried tomatoes, chopped*
- 1 Tablespoon Tomato paste
- 3 Sprigs Fresh thyme
- 2 Bay leaves, dried
- 1/2 Cup Brandy or White wine**
- 1/4 Cup All purpose flour
- 8 Cups Vegetable broth
- 6 Ears of Corn, with the kernels cut off
- 1 Cup Raw cashews, soaked***
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- Salt and Pepper to taste
- Vegan crusty bread, I like to use sourdough or ciabatta
- 1/2 Cup Vegan Mozzarella, I used Violife
- Heat the olive oil on medium high in a large soup pot.
- Add the carrots, onion and garlic. Sauté, reducing heat as needed until the onion is translucent. About 2-3 minutes. Season with a pinch of salt and pepper.
- Add the sun-dried tomatoes and sauté for about 2 minutes.
- Add the tomato paste and stir it into the veggies.
- Next add the thyme, bay leaves and brandy or wine to the pot. Stir to combine everything and simmer until the alcohol has mostly been absorbed. 4-5 minutes.
- Then, add the flour and stir into the pot. It should make everything look like a thick paste.
- Now, whisk the vegetable broth into the pot and make sure everything is fully incorporated and there are no lumps of flour.
- Season with a pinch of salt and pepper and bring to a simmer.
- Reduce heat to about medium low so it is at a soft simmer and then add the corn kernels.
- Simmer for about 15 minutes.
- While the chowder simmers, make the croutons and the cashew cream.
- First, preheat the oven to 400 degrees(F).
- Cut the crusty bread into small pieces, place each piece on a sheet pan and sprinkle with a little bit of the vegan cheese. Then bake for 5-7 minutes or until crunchy and brown and the cheese has melted as much as it can. Set aside.
- Make the cashew cream. Drain the cashews you soaked and add them to a blender. Add the non-dairy milk and a pinch of salt and pepper. Blend on high until completely smooth. Remove from the blender and set aside, you will need to use the blender again.
- After the chowder has simmered for 15 minutes, remove the bay leaves and thyme. Then add about half of the chowder to the blender. Make sure to vent the top and cover the hole with a towel, to make sure it doesn't explode since the chowder is hot. Blend until smooth.
- Add the blended chowder back to the pot and then add in the cashew cream you made. Stir to combine. Simmer for 1-2 minutes.
- Taste and adjust seasoning, you will probably need more salt and pepper.
- Serve with the cheesy croutons you made on top!