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5 from 2 votes

Vegan Sun-Dried Tomato Corn Chowder

Sweet and tangy, creamy and so delicious, this corn chowder is the best late summer recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 6
Calories: 341kcal
Author: Lauren Boehme Hartmann

Ingredients

  • 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

Instructions

  • 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!

Notes

*I like to use sun-dried tomatoes in oil, but any kind will work!
**You can leave this out if you don't cook with alcohol.
***Soak your cashews in room temperature water for 6-8 hours or boil the cashews for about 20 minutes. 

Nutrition

Calories: 341kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1432mg | Potassium: 671mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4294IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 3mg