Creamy Vegan Corn Chowder


I love potatoes and consider them a great vegetable despite the bad rap they’ve gotten in recent years. I know the arguments about their role in spiking blood sugar — but the peel counteracts that. Whole foods – that’s the key.


  • Extra virgin olive oil, 1/4 cup
  • Spanish onion, 1 large, small dice
  • Red bell peppers, 2, small dice
  • Red Potatoes, 16 small peel left on, quartered
  • Carrots, 6, 1″ dice
  • Water, 4 quarts
  • Cashews, 2 cups, soaked overnight
  • Cornstarch, 1 cup
  • Corn, fresh or frozen, 1-1/2 quarts
  • Salt & Szeged hot paprika to taste
  • Parsley, 1/4 cup chopped


  1. Saute the onion, bell peppers and carrots in extra virgin olive oil.
  2. Add half the water, add potatoes, and cook covered until potatoes are barely softened.
  3. Add other half of water to Vita-Mix or blender with soaked cashews and cornstarch. Blend until smooth and add to soup.
  4. Add fresh or frozen corn shortly before ready to serve. Bring back to a simmer, season and cook for 10-15 minutes.
  5. When serve, sprinkle chopped parsley on top.

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