This is a thick, creamy corn chowder made without any dairy — cashew cream stands in for heavy cream and white miso adds the savory depth you’d normally get from pork. It comes together in about an hour and works equally well with fresh summer corn or frozen kernels from the back of your freezer.
The short version of why this works
Two things make this chowder actually taste like chowder rather than blended vegetable soup. First, simmering the stripped corn cobs in the broth pulls out a concentrated corn flavor that kernels alone can’t deliver — don’t skip this step even if it feels fussy. Second, you only partially blend the finished soup. That gives you a creamy base with real chunks of potato and corn still in it, which is the texture that makes chowder satisfying. Blend too much and you’ve got a puree; blend too little and it’s thin and brothy. Aim for roughly half the pot blended, then stir it back in.
Make-ahead notes
The chowder keeps well in a sealed container in the fridge for up to four days. The flavor actually improves overnight as the miso and smoked paprika settle in. To reheat, warm it gently over medium-low heat and add a splash of vegetable broth or water — the cashew cream thickens considerably when cold and the soup will seem much denser than when you first made it. For freezing, it holds up for about two months; freeze it before adding the cashew cream if possible, then stir the cream in fresh when you reheat. If you’ve already added the cream and frozen it, the texture may turn slightly grainy after thawing, but a quick blitz with an immersion blender will bring it back.
Mistakes to avoid
- Not soaking the cashews long enough. If your cashews aren’t fully softened, the cream will be gritty no matter how long you blend. A minimum of four hours in cold water works, or cover them in just-boiled water for 30 minutes if you’re short on time.
- Adding the cashew cream over high heat. Cashew cream can separate and look curdled if it hits a hard boil. Keep the heat at a gentle simmer once it goes in — this is the one moment where patience matters.
- Using russet potatoes instead of Yukon Gold. Russets break down and turn the chowder starchy and gluey. Yukon Golds hold their shape and have a naturally buttery flavor that works with the corn. Skip the garnish if you’re short on time — not worth the extra dish.
- Forgetting to taste for salt after the miso goes in. Miso is salty on its own, and the amount you need will vary by brand. Add the miso first, wait a minute, then taste before reaching for the salt shaker.
- Discarding the cob stock too early. The cobs need at least 20 minutes of simmering to give up their flavor. If you pull them out after five minutes, you’ve lost the main reason you bothered saving them.
Vegan Corn Chowder (New England-Style)
Equipment
- Dutch oven (5–6 qt)
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Blender or immersion blender
- Wooden spoon
- Small skillet (cast iron preferred)
- Ladle
- Vegetable peeler
- Fine mesh strainer (optional, for ultra-smooth cream)
Ingredients
For the Cashew Cream (make first):
- 0.5 cup raw cashews soak in hot water for 20 minutes, then drain
- 1 cup water (for blending cashews) blend to make a silky cream
For the Chowder Base:
- 2 tbsp extra-virgin olive oil good quality, fruity oil preferred
- 1 tbsp vegan butter optional, for classic chowder richness
- 1.5 cups yellow onion, diced from 1 large onion
- 1 cup celery, small dice from about 2 ribs
- 0.5 cup carrot, small dice optional, adds sweetness and color
- 1 piece jalapeño, seeded and minced optional, for gentle heat
- 4 cloves garlic, minced freshly minced for best aroma
- 1 tsp smoked paprika Spanish or Hungarian; adds subtle smokiness
- 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
- 1 piece bay leaf
- 4 cups Yukon gold potatoes, 1/2-inch dice about 1.5 lb, peeled
- 4 cups fresh corn kernels, divided from 5–6 ears; reserve cobs; set aside 1/2 cup for garnish
- 4 cups low-sodium vegetable broth preferably unsalted to control seasoning
- 1 tbsp white miso paste adds umami depth without tasting “miso-y”
- 2 tbsp nutritional yeast cheesy backbone
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper plus more to taste
- 2 tbsp fresh lemon juice brightens the chowder at the end
For Garnish:
- 0.5 cup reserved corn kernels for charring
- 1 tsp extra-virgin olive oil for charring corn
- 0.25 cup scallions (green parts), thinly sliced for fresh bite
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Make the Cashew Cream (5 minutes active): Soak the cashews in hot water for 20 minutes (this can happen while you chop). Drain, then blend with 1 cup water at high speed until completely silky, 60–90 seconds. For ultra-smooth results, strain through a fine-mesh sieve. If you don’t have a high-speed blender, blend longer in a standard blender or use canned full-fat coconut milk as an alternative (see Chef’s Tips).
- Prep the Corn and Aromatics (5–10 minutes): If using fresh corn, stand each ear in a bowl and slice kernels off; reserve the cobs to enrich the broth. Dice onion, celery, carrot, and jalapeño; mince the garlic. Reserve 1/2 cup corn for garnish.
- Char the Garnish Corn (5 minutes): Heat a small skillet over medium-high until hot (about 200–230°C / 400–450°F surface temp if using an IR thermometer). Toss the reserved 1/2 cup kernels with 1 tsp oil and sear, stirring occasionally, until blistered and golden at the edges, 3–5 minutes. Set aside.
- Sweat the Aromatics (6–8 minutes): In a 5–6 qt Dutch oven, warm 2 tbsp olive oil and the vegan butter over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and just turning golden at the edges, 6–8 minutes. You should smell a sweet, savory aroma and hear a gentle sizzle—not a harsh hiss.
- Bloom Garlic and Spices (1–2 minutes): Stir in jalapeño and garlic; cook 45–60 seconds until fragrant. Add smoked paprika and thyme; stir 30 seconds to bloom the spices. Add the bay leaf.
- Simmer the Chowder (15 minutes): Add diced potatoes, 3 1/2 cups of the corn kernels (reserve 1/2 cup for garnish already charred), vegetable broth, and the reserved corn cobs. Bring to a gentle boil, then immediately reduce to a bare simmer and cook until the potatoes are just tender, about 15 minutes. Aim to maintain a light simmer at roughly 90–95°C / 195–205°F; adjust the burner as needed.
- Enrich and Infuse (5 minutes): Fish out and discard the corn cobs and bay leaf. Ladle a bit of hot broth into a small bowl and whisk in the miso to dissolve. Stir the cashew cream, dissolved miso, nutritional yeast, salt, and pepper into the pot. Simmer gently (90–95°C / 195–205°F) for 5 minutes to marry flavors.
- Create Chowder Body (2–3 minutes): Use an immersion blender for 5–10 short pulses to partially blend the soup—aim for a creamy broth with plenty of intact potato and corn for texture. Alternatively, transfer 2 cups of soup to a blender, vent the lid, blend until smooth, and return to the pot. If using a countertop blender, work in batches to avoid steam buildup.
- Brighten and Balance (1–2 minutes): Stir in lemon juice. Taste and adjust salt and pepper; add a teaspoon of maple syrup if your corn isn’t peak-sweet to balance the savory elements. The chowder should taste sweet-corn forward with a deep, savory backbone.
- Plate and Finish: Ladle into warm bowls (you can warm bowls in a 95°C / 200°F oven for 5 minutes). Top with charred corn, scallions, chives, and parsley. Finish with a crack of pepper and a thread of olive oil if desired.
Notes
Michelle’s Tips:
- Dairy Swap: Replace cashew cream with 1 cup unsweetened full-fat coconut milk for a coconut-kissed, equally lush chowder.
- Ultra-Smooth Body: For a silkier texture, blend a larger portion (up to half) of the chowder before folding back in the chunky bits.
- Umami Edge: A splash of light soy sauce or tamari (1–2 tsp) can replace or reinforce the miso if needed.
- Sweetness Control: Early- or off-season corn can taste starchy—add 1 tsp maple syrup and a pinch more salt to round the flavor.
- Heat Level: Prefer smoke over heat? Skip jalapeño and add an extra 1/4 tsp smoked paprika.
- Gluten-Free and Nut-Free: This recipe is naturally gluten-free. For nut-free, use coconut milk instead of cashews.
- No Immersion Blender? Mash a few potato pieces against the pot with a spoon to thicken rustic-style.
- Storage: Refrigerate up to 4 days; the chowder thickens as it sits—loosen with broth or water when reheating. Freeze up to 2 months (blend before freezing for best texture). Always reheat gently—avoid a rolling boil after adding cashew cream to keep the texture glossy.
Serving Suggestions:
- Plating: Spoon chowder into wide, warm bowls so the steam carries the corn aroma. Mound charred kernels at center, then rain on scallions, chives, and parsley for a green confetti effect.
- Color & Texture Cues: The perfect bowl is pale gold, glossy, and thick enough to lightly coat a spoon, with visible potato cubes and juicy corn pops.
- Sides & Sips: Serve with crusty sourdough, a peppery arugula salad with lemon vinaigrette, and a chilled glass of minerally white wine or iced herbal tea.
Culinary Context:
Classic New England chowder is all about cream, potatoes, and the sea. Here, we honor that spirit with sweet corn as the star, cashew cream for body, and miso to whisper of the shoreline. I first served this during a late-summer pop-up on the Cape—guests swore there had to be dairy. The secret was restraint: let corn lead, and everything else play backup.Optional Advanced Instructions:
- Make-Ahead: The chowder base (through Step 6) can be made 1 day ahead. Chill quickly, then reheat gently and proceed with Steps 7–10 just before serving.
- Corn Stock Boost: Simmer the reserved cobs in 4 cups water for 20–30 minutes to make a quick corn stock; use this in place of some or all of the vegetable broth for intensified corn flavor.
- Roasted Garnish Option: Roast the reserved kernels at 220°C / 425°F for 10–12 minutes on a preheated sheet pan, tossing once, for a different char profile.
- Parallel Workflow: Char garnish corn (Step 3) while the chowder simmers (Step 6) to save time.
Timing:
- Prep Time: 20 minutes (includes 20-minute cashew soak done while chopping)
- Cook Time: 35 minutes (sauté 6–8, simmer 15, enrich 5, blend/finish 6–9; garnish char in parallel 5)
- Total Time: 55 minutes
Course:
- Dinner
Cuisine/Origin:
- New England, American
Nutrition
Frequently asked questions
Can I use canned or frozen corn instead of fresh?
Yes — frozen corn works very well here. It’s typically frozen at peak ripeness, so the sweetness is reliable year-round. Canned corn is a workable backup but tends to be softer and slightly less sweet; drain and rinse it well before using.
I’ve never used miso before. What should I buy and where do I find it?
Buy white miso (also labeled shiro miso) — it’s the mildest variety and won’t overpower the corn. You’ll find it in the refrigerated section of most grocery stores, often near tofu or Asian ingredients, and it keeps in the fridge for months.
Do I need a high-speed blender for the cashew cream, or will a regular blender work?
A regular blender works fine as long as the cashews are properly soaked and softened. Blend for a full two minutes and scrape down the sides once halfway through — under-blending is the main reason cashew cream turns out grainy.
My chowder turned out too thin. How do I fix it?
Blend a slightly larger portion of the soup — even an extra cup makes a noticeable difference in body. Alternatively, mash a few of the potato chunks against the side of the pot with a spoon and stir them in; the starch thickens the broth quickly without any extra ingredients.
If you liked this one
- Grilled Corn with Coconut Lime
- Miso Glazed Sweet Potatoes
- Smoky Spanish Chickpea Stew
- Golden Curried Parsnip Soup