Sunrabbit’s Vegan Creamy Corn Chowder: A Bowlful of Comfort

There’s something magical about the first chill of autumn. As the leaves begin their fiery dance, I find myself craving warm, comforting foods that nourish both body and soul. My grandmother, bless her heart, always made a creamy corn chowder this time of year. While her recipe wasn’t vegan, the memory of that sweet, savory broth and the feeling of warmth it spread through me has been a constant inspiration. I’ve spent years perfecting this vegan version, hoping to capture that same nostalgic comfort in a bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 50 minutes
• Servings: 10
• Yield: 13 1/3 cups
• Dietary Type: Vegan

Ingredients

• 2 1/2 lbs potatoes, scrubbed and chopped
• 1 medium yellow onion, diced
• 1 yellow bell pepper, chopped
• 3 cups water
• 2 cups almond milk
• 2 vegan bouillon cubes (I use Edward and Sons)
• 6-10 fresh garlic cloves, peeled
• 15 ounces garbanzo beans, drained (or 1 1/2 cups garbanzo beans)
• 1/4 cup nutritional yeast flakes
• 4 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 2 cups almond milk
• 1 cup raw cashews
• 1 lb organic frozen corn

Equipment Needed

• Large slow cooker
• Blender (high-speed recommended)
• Ladle

Instructions

1. Begin by layering the first three ingredients – the chopped potatoes, diced yellow onion, and chopped yellow bell pepper – into your large slow cooker. It’s important to layer them in this order, with the potatoes at the bottom, to ensure they cook evenly and don’t burn.

2. In a blender, combine the next ten ingredients: water, almond milk (the first 2 cups), vegan bouillon cubes, garlic cloves, drained garbanzo beans, nutritional yeast flakes, sea salt, ground black pepper, dried rosemary, and dried oregano. Blend this mixture until completely smooth. This will form the creamy base of your chowder, infusing it with rich flavor.

3. Carefully pour the blended mixture over the potatoes, onions, and peppers in the slow cooker. Ensure everything is well coated in the liquid.

4. Cover the slow cooker and cook on low for 5-6 hours. This slow cooking process allows the flavors to meld together beautifully, creating a depth of flavor that’s hard to achieve with quicker methods.

5. Approximately one hour before you wish to serve the chowder, prepare the cashew cream. In your blender, combine the remaining 2 cups almond milk and the raw cashew pieces.

6. Add several ladles full of the simmering chowder (about 3-4 cups worth) to the blender, making sure to include plenty of the cooked potatoes. The hot chowder will help soften the cashews for a smoother, creamier result.

7. Blend this mixture until completely smooth. If you are using a high-speed blender like a Blendtec, you can use the “soup” button. Otherwise, blend on high speed until the mixture is silky and free of any cashew pieces.

8. Pour the blended cashew cream back into the slow cooker. This step adds richness and creaminess to the chowder without any dairy.

9. Add the frozen corn to the slow cooker. Stir well to distribute the corn evenly throughout the chowder.

10. Cover the slow cooker and turn the heat up to high for one hour. This final cooking period allows the corn to cook through and the flavors to fully meld.

11. Serve hot with fresh, crusty bread or rolls for dipping. A sprinkle of fresh herbs like parsley or chives adds a lovely finishing touch.

Expert Tips & Tricks

• Achieving extra creaminess: For an even creamier texture, consider using an immersion blender to partially blend the chowder directly in the slow cooker after it has cooked for 5-6 hours. Be careful not to over-blend, as you still want some chunks of potatoes and vegetables.
• Boosting the flavor: If you want to add a smoky element to your chowder, consider adding a teaspoon of smoked paprika to the blender mixture.
• Make-ahead tip: You can prepare the blended base ahead of time and store it in the refrigerator for up to 24 hours. This will save you time on the day you want to cook the chowder. Just remember to stir it well before pouring it into the slow cooker.
• Thickening the chowder: If the chowder is not thick enough after the final hour of cooking, you can mix a tablespoon of cornstarch with two tablespoons of cold water to form a slurry. Stir the slurry into the chowder and cook for another 15-20 minutes, or until thickened.

Serving & Storage Suggestions

Serve Sunrabbit’s Vegan Creamy Corn Chowder hot, garnished with a swirl of vegan cream (such as cashew cream or coconut cream) and a sprinkle of fresh chives or parsley. Crusty bread, vegan biscuits, or even a simple side salad pair perfectly with this hearty chowder.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chowder in freezer-safe containers for up to 2-3 months. Thaw the chowder in the refrigerator overnight before reheating.

To reheat, gently warm the chowder in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of almond milk or water to thin it out if it has thickened during storage. Avoid boiling the chowder, as this can cause the almond milk to separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	286.8 kcal	N/A
Calories from Fat	70 g	24%
Total Fat	7.8 g	12%
Saturated Fat	1.5 g	7%
Cholesterol	0.1 mg	0%
Sodium	1195.8 mg	49%
Total Carbohydrate	48.5 g	16%
Dietary Fiber	7.7 g	30%
Sugars	2.2 g	N/A
Protein	10.4 g	20%

Variations & Substitutions

• Spicy Chowder: Add a pinch of red pepper flakes or a diced jalapeño pepper to the blender mixture for a spicy kick.
• Smoked Paprika: For a smoky flavour, add 1 teaspoon of smoked paprika to the blender mixture
• Coconut Milk Variation: For a richer, creamier chowder, substitute the almond milk with full-fat canned coconut milk. Be aware that this will significantly increase the fat content of the chowder.
• Vegetable Broth: If you don’t have vegan bouillon cubes, you can substitute the water and bouillon cubes with 3 cups of vegetable broth.
• Potato Variations: Feel free to experiment with different types of potatoes, such as red potatoes or Yukon Gold potatoes, for varying textures and flavors.

FAQs (Frequently Asked Questions):

Q: Can I make this chowder on the stovetop instead of in a slow cooker?
A: Yes, you can. Sauté the onions and peppers in a large pot, then add the remaining ingredients and simmer until the potatoes are tender.

Q: Can I use a different type of plant-based milk besides almond milk?
A: Yes, soy milk or oat milk would also work well. Avoid rice milk, as it is too thin and will not provide the desired creaminess.

Q: What can I use if I don’t have nutritional yeast?
A: Nutritional yeast adds a cheesy, savory flavor to the chowder. If you don’t have it, you can try substituting it with a tablespoon of white miso paste, or simply omit it.

Q: Can I add other vegetables to this chowder?
A: Absolutely! Carrots, celery, or zucchini would be great additions. Add them to the slow cooker along with the onions and peppers.

Q: How do I store leftover chowder?
A: Allow the chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Final Thoughts

Sunrabbit’s Vegan Creamy Corn Chowder is more than just a recipe; it’s a hug in a bowl. Whether you’re seeking a comforting meal on a chilly evening or a delicious dish to share with friends and family, this chowder is sure to please. So go ahead, gather your ingredients, and let the aromas of garlic, rosemary, and sweet corn fill your kitchen. I encourage you to try this recipe and make it your own. Don’t hesitate to experiment with different vegetables or spices to create a flavor profile that truly speaks to you. And most importantly, enjoy the process of creating something delicious and nourishing!