Go Back

Vegan Chipotle Corn Chowder

Ashley
What a great meal for the Fall. A bowl full of sweet corn, diced potatoes, smokey chipotles, cumin, and oregano. You can make it as smooth or chunky as you like. You don't need the garnishes but boy do they add a nice mix of textures and flavors.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Entree
Cuisine Mexican
Servings 6 bowls

Ingredients
  

  • 1 T. Vegan butter
  • 1 Onion chopped
  • 1/2 C. Celery chopped
  • 4 garlic cloves chopped
  • 2 Yukon Gold potatoes diced
  • 1/2-1 Chipotle in Adobo sauce chopped
  • 1 t. Oregano dried
  • 1 t. Cumin toasted, ground
  • 4 C. Corn kernels 4-7 cobs, mine were small
  • 3 C. Vegetable broth
  • 1 C. Water
  • 1/2 C. Cashews raw
  • Garnishes:
  • Cilantro Avocado, Smoked paprika, Fresh corn kernels

Instructions
 

  • For the cashew cream, blend the water and cashews in a high-speed blender. If you don't have one, make sure to soak the cashews for an hour or two to help them blend more easily. Set aside.
  • Heat the butter in a pan. Sauté the onion until slightly brown.
  • Add the celery, garlic, potatoes, oregano, cumin, and chipotle. Cook this for about 5 minutes stirring frequently.
  • Add the corn and vegetable broth. Simmer until the potatoes are tender, about 20-25 minutes.
  • Blend the soup in batches until smooth. Add back to the soup pot. Add the cashew cream and combine.
  • Add salt to taste.
  • Garnish and enjoy!