Thank you for the response. Yay! I made it! As far as my taste is concerned I liked it! Added cashews instead of milk and skipped items I didn’t have like Thyme and Cayenne Pepper. I made small quantity to begin with and see if it won’t be another disaster coming from me. It turned out fine I guess. Thank you!:)

Hi! Cashews aren’t necessary for this recipe, and I use coconut milk to keep it dairy-free. (Canned coconut milk is half the price compared to heavy cream where I live, so it’s cheaper, too.) If you keep another unsweetened milk on hand, that should work as a swap for the coconut milk. If you leave out the dried pantry spices like thyme and cayenne, it might taste more bland, but as long as you use salt and pepper it should still be okay. Let me know if you give it a try!

This recipe looked tempting to make me want to try first ever soup of my life. I really want to try this with less mess and possibly an eatable/drinkable output. With Cashews and Coconut Milk, how is that budget friendly though? Where I live Coconut Milk is extremely expensive item and not readily available so are cashews. I don’t know what would be the substitute for Thyme or Cayenne, I may skip them, hope to try this one and start my soup making journey somewhere at least. I could attempt some firsts due to this website only so quite hopeful!

I really enjoyed this soup, and so did my husband. It’s so different and creative.

This recipe was a BIG win!. I ended up adding 2 tbsp of butter, another teaspoon of salt and a half-teaspoon of cayenne at the end. I also served it with chopped green onions and chopped bacon as optional toppings. So much for vegan/vegetarian. Not much leftovers in the end: both a good and a bad (sad) thing.

I just made this recipe for the second time this year. We love fresh corn but can’t eat all the cobs in a dozen. Making chowder was the perfect solution to the leftover sweet corn. And, this recipe is the alternative to the heavy cream, etc. that is in the traditional recipes. This recipe is so, so delicious. I don’t use the frozen corn, I use scraped fresh corn. I also don’t take hot soup out to blend. We like find soup tastes so much better the second day. Therefore, I make the soup, put in the fridge and then use my immersiom blender for a minute or two. I still want it to be chowder. It’s great. Genius recipe, IMO.

This vegan corn chowder really is amazing! I love the added spice and can’t wait to eat the leftovers for lunch tomorrow.

Yum! Per the replacement recommendations I replaced the potatoes with cauliflower for more veg and less starch and it came out great. Only thing I did different is let it simmer with the top off knowing cauliflower is a bit wetter than potatoes and it came out nice and creamy still.
Doubling accident- I put it double the cayenne than recommended, I actually like the kick but my kids did not. Will stick with the recommended amount next time. Thanks for a great healthy recipe!!

This is so good I’ve already made it twice 🙂