The Ultimate Creamy & Spicy Dairy-Free Corn Chowder: A Vegan Recipe with Crispy Coconut Bacon

Prepare to be amazed by this incredible Dairy-Free Corn Chowder! This isn’t just any soup; it’s a thick, hearty, and utterly satisfying meal, brimming with the sweetness of fresh corn, the tenderness of baby potatoes, and a luxuriously rich cashew cream base. What truly sets it apart is its vibrant flavor profile – it’s entirely vegan, boasts a delightful spicy kick, and is crowned with a generous sprinkle of crunchy, smoky coconut bacon. Whether you’re seeking a comforting appetizer, a flavorful side dish, or a fulfilling main course, this chowder promises to deliver an unforgettable culinary experience.

Celebrating Late Summer Corn: The Heart of Our Chowder

Ah, late summer corn! There’s nothing quite like it. Bursting with natural sweetness and juicy kernels, it’s a seasonal delight that elevates any dish, especially savory summer recipes. If you’ve been frequenting local farmer’s markets or simply enjoying the bounty of the season, you know exactly what we mean. This summer vegetable orzo salad, featuring roasted corn, has been a regular on our table all season long. Now, as corn season reaches its peak, this vibrant vegan corn chowder is taking center stage, showcasing the very best of this beloved vegetable.

If your kitchen is overflowing with fresh corn, this spicy corn chowder recipe is an absolute must-try. Its inspiration comes from our popular dairy-free seafood chowder, which famously relies on a thick and creamy cashew base. However, this version takes a distinctly plant-based turn, becoming entirely vegan and generously loaded with a whopping four cups of fresh corn! The abundant corn not only provides incredible flavor and texture but also a gorgeous natural sweetness that perfectly balances the subtle heat.

The Magic of Dairy-Free and Vegan Cooking

Opting for a dairy-free and vegan chowder doesn’t mean compromising on flavor or creaminess; in fact, it opens up a world of delightful possibilities. For those with dietary restrictions, allergies, or simply looking to incorporate more plant-based meals into their diet, this chowder is a game-changer. Our secret to achieving that luscious, velvety texture without any dairy lies in the power of cashews. Cashew cream provides an unparalleled richness that mimics traditional dairy cream, while offering a healthier, cholesterol-free alternative. Beyond the health benefits, choosing a vegan recipe like this supports sustainable eating and is kind to the planet, making it a conscious and delicious choice for everyone.

And then, there’s the star topping that takes this chowder from great to extraordinary: the coconut bacon!

Essential Ingredients for Crafting This Dairy-Free Corn Chowder

Every exceptional dish starts with high-quality ingredients. Here’s a detailed look at what you’ll need to create this incredibly flavorful and comforting dairy-free corn chowder, along with a few tips for selecting the best components:

• Fresh Corn on the Cob and Yellow Baby Potatoes: These are undeniably the foundational elements. For the best flavor, opt for fresh, sweet corn that’s in season. Yellow baby potatoes offer a creamy texture and hold their shape well, adding satisfying chunks to the chowder. If fresh corn isn’t available, see our tips below for using canned or frozen corn.
• Aromatic Base: Veggie Broth, Onion, Garlic: A good quality vegetable broth forms the liquid base. A large yellow onion and fresh garlic cloves provide depth and a fragrant foundation. Don’t skimp on these; they build the essential flavor layers.
• The Heart of the Creaminess – Cashew Cream Ingredients:
  • Raw Cashews: The star of our dairy-free cream. Soaking them ensures a super smooth and luxurious texture when blended.
  • Unsweetened Cashew Milk (or other Nut Milk): This helps achieve the perfect consistency for the cream base. Ensure it’s unsweetened to avoid altering the savory profile of the chowder.
  • Nutritional Yeast: A vegan pantry staple, nutritional yeast contributes a fantastic cheesy, umami depth without any dairy. It’s crucial for that rich, savory complexity.
  • Smoked Paprika: This spice is non-negotiable! Smoked paprika adds a distinct smoky flavor that is a hallmark of traditional chowders and pairs beautifully with corn. Do not substitute with regular paprika.
• Spicy Kick: Thai Chili and Crushed Red Pepper Flakes: For those who love a bit of heat, a small Thai chili (seeded and diced) delivers a fresh, vibrant spice, while crushed red pepper flakes add a sustained warmth. Adjust quantities to your preference.
• The Ultimate Crunchy Topper – Vegan Coconut Bacon: This innovative topping is a game-changer. It’s made from dried coconut slices baked with a savory-sweet marinade of maple syrup, avocado oil, tamari (or soy sauce for non-gluten-free), smoked paprika, and ground black pepper. It creates an irresistible smoky, crispy counterpoint to the creamy chowder.

Step-by-Step Guide: How to Make This Creamy Corn Chowder with Cashew Cream

Making this dairy-free corn chowder is a straightforward process, yielding incredibly flavorful results. Here’s how to bring it all together:

• Prepare the Cashew Cream (Start First!): Begin by placing your raw cashews in a glass dish and cover them with hot water. Let them soak for at least 30 minutes. This crucial step softens the cashews, ensuring they blend into a perfectly smooth, velvety cream. While they soak, you can efficiently move on to preparing the coconut bacon and the initial steps of the chowder.
• Craft the Crispy Coconut Bacon: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, combine all the coconut bacon ingredients – dried coconut slices, maple syrup, tamari, smoked paprika, avocado oil, and black pepper. Stir them thoroughly until the coconut is evenly coated. Spread the mixture in a single layer on your prepared baking sheet. Bake for 7-10 minutes. Keep a close eye on it, as coconut can brown quickly, especially on a darker baking sheet. Once baked, remove it from the oven and let it cool completely on the baking sheet; it will crisp up beautifully as it cools.
• Build the Chowder Base: In a medium-sized pot or Dutch oven, heat your extra virgin olive oil over medium heat. Add the chopped yellow onion, diced Thai chili, and minced garlic. Sauté them gently until the onion is softened and translucent, and the garlic is fragrant, about 5-7 minutes. Be careful not to burn the garlic.
• Simmer the Potatoes: Pour in the vegetable broth and add the quartered baby potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 8-10 minutes, or until the potatoes are tender-crisp – almost cooked through but still retaining a slight firmness.
• Create the Cashew Cream: While the potatoes are simmering, drain the soaked cashews. Transfer them to a high-speed blender along with the unsweetened cashew milk, nutritional yeast, and smoked paprika. Blend until the mixture is completely thick, smooth, and creamy, with no grainy bits remaining. This may take a few minutes, depending on your blender.
• Combine and Finish the Chowder: Stir the freshly blended cashew cream into the broth and potato mixture in the pot. Then, add the fresh corn kernels. Continue to simmer for another 5 minutes, allowing the flavors to meld and the corn to cook to your desired tenderness. This is the perfect time to taste and adjust the seasonings – add more salt and pepper as needed, and a dash of crushed red pepper flakes if you desire extra heat.
• Serve and Garnish: Ladle the hot chowder into bowls. Top generously with the crispy coconut bacon. For additional freshness and flavor, garnish with fresh cilantro or extra chopped Thai chilis. Enjoy your rich, creamy, and spicy dairy-free corn chowder!

Achieving the Perfect Thickness: How to Thicken Dairy-Free Corn Chowder

One of the hallmarks of a great chowder is its luxurious thickness, and we achieve this beautifully without any dairy. When it comes to dairy-free thickening options, several plant-based ingredients shine. For this specific corn chowder, we primarily rely on the incredible power of cashews. Soaked cashews, puréed with a bit of liquid and savory seasonings, create a naturally rich, creamy, and thick base that perfectly emulsifies into the broth.

Additionally, the starch from the yellow baby potatoes contributes to the chowder’s body as they cook down. This recipe is designed to be ultra thick and chunky, offering a satisfying mouthfeel with every spoonful. However, if you prefer a slightly less chunky, yet still robustly thick texture, there’s an easy trick: carefully transfer a ladle or two of the hot chowder (taking caution with hot liquids!) to a blender and purée until completely smooth and creamy. Then, pour this blended portion back into the pot with the rest of the chowder, stirring well to incorporate. This technique adds an extra layer of creaminess and subtly thickens the soup further without losing its hearty essence.

Corn Versatility: Can You Use Canned or Frozen Corn?

While fresh corn on the cob truly provides the most vibrant flavor and crisp-tender texture, this dairy-free corn chowder recipe is wonderfully adaptable. Absolutely! You can easily substitute fresh corn with either canned or frozen corn, making this dish accessible year-round.

• Using Canned Corn: If opting for canned corn, make sure to drain it thoroughly before adding it to the chowder. Since canned corn is already cooked, it only needs to heat through and meld with the flavors. Stir it in during the final 2 minutes of simmering.
• Using Frozen Corn: Frozen corn is a fantastic convenience option. There’s no need to thaw it beforehand; simply rinse it under cold water to remove any ice crystals. Add the frozen corn to the chowder and let it simmer for approximately 5 minutes, or until it’s heated through and tender.

Regardless of the type of corn you choose, the rich cashew cream and aromatic base will ensure a delicious and satisfying chowder every time.

Storage Tips: Can Dairy-Free Corn Chowder Be Frozen?

When it comes to make-ahead meals, freezing is often a convenient option. However, for this particular dairy-free corn chowder, we wouldn’t recommend freezing it. Through testing, we’ve found that the texture undergoes an undesirable change upon freezing and reheating. The delicate cashew cream can become slightly gritty, and the lovely chunks of potato tend to turn mushy, losing their appealing bite. For the best culinary experience, this chowder is truly at its prime when enjoyed fresh or within a few days of preparation.

To store leftovers, transfer the cooled chowder to an airtight container and refrigerate promptly. It will maintain its delicious flavor and creamy texture for 3-4 days. When reheating, do so gently on the stovetop over low to medium heat, stirring occasionally, to preserve its integrity.

Additional Tips and Variations for Your Vegan Corn Chowder

Making this vegan corn chowder is a delightful experience, and these extra tips will help you tailor it perfectly to your taste and ensure stellar results:

• Adjusting the Spice Level: This recipe delivers a medium spicy kick. If you’re sensitive to heat or prefer a milder chowder, simply use half of the Thai chili, or omit it entirely. For an extra fiery bowl, you can leave the seeds in the Thai chili or add more crushed red pepper flakes at the end.
• Salt to Taste: We typically use no-salt-added vegetable broth to allow for precise seasoning control. Everyone’s palate is different, so feel free to adjust the salt content. If you prefer a saltier chowder, use a broth that contains salt or add more kosher salt to taste while the chowder is simmering.
• Corn Preparation Options:
  • Fresh Corn: The simplest method is to cut the kernels directly off the cob and add them to the chowder to cook.
  • Roasted Corn for Extra Flavor: For an elevated flavor profile, consider roasting your fresh corn first! Roast the cobs whole or with kernels cut off until slightly charred, then add the kernels to the chowder just before serving to preserve their smoky sweetness.
  • Canned/Frozen Corn: As mentioned, these are excellent substitutes. Just remember to adjust cooking times accordingly (2 minutes for canned, 5 minutes for frozen).
• Texture Preference: If you desire a thicker but slightly less chunky chowder, you have a couple of options:
  • Partial Purée: Ladle out one or two cups of the cooked chowder into a blender and purée until smooth. Return this creamy mixture to the pot and stir well.
  • Adjust Potatoes/Broth: You can also use fewer potatoes or a little more vegetable broth if you prefer a looser consistency.
• Potato Varieties: We love yellow baby potatoes, quartered, for their creamy texture. If unavailable, use larger yellow potatoes (like Yukon Golds) and chop them into roughly one-inch cubes. You can leave the skin on for added rustic texture and nutrients (plus, it’s easier!), or peel them if that’s your preference.
• Perfecting Coconut Bacon: The baking time for coconut bacon can vary slightly depending on your oven and the color of your baking sheet. Darker pans tend to cook faster. We recommend baking for about 7 minutes on a dark sheet or 10 minutes on a lighter sheet. Crucially, keep a very close eye on it, as coconut can go from perfectly crispy to burnt very quickly!
• Smoked Paprika vs. Regular Paprika: This is an important distinction! Ensure you are using smoked paprika for this recipe. While visually similar to regular paprika, smoked paprika boasts a deep, smoky flavor that is essential to the chowder’s characteristic taste. Regular paprika will not yield the same rich result.

Recipe Card: Dairy-Free Corn Chowder with Coconut Bacon

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