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Creamy Corn & Potato Chowder with Sprouted Croutons, Dairy-Free

It’s late summer and you can’t visit a farmer’s market or walk through the produce section without seeing bin after bin of fresh corn on the cob. I myself couldn’t resist the urge for the taste of its “kernely” fresh sweetness and purchased a few ears last week. I only eat corn every once in a while so I was determined to drum up a unique recipe that was going to be absolutely worth it. My brainchild resulted in this simple dairy-free corn & potato chowder that totally “hit the spot!” I’m super thrilled with how much flavor and texture was created with such simple, whole food ingredients.


FYI!! Fresh sweet corn makes the biggest difference with the flavor here. So no frozen corn as a substitute! You’ll be sorely disappointed…




Phase 1 of making this chowder, pictured below, is before the cream base is added. In all honesty, you can stop right here and still have a tasty soup on your hands. In fact, I thought about abandoning the chowder idea altogether and instead, add tempeh sausage and okra for a Southern, Lousiana-style soup. 

However, I had a hankering for chowder and decided to stay the course. Maybe you can play around with this idea and report back to me your results! For the rest of you craving creamy chowder, please, proceed forward. 




[Tweet “The trick to making this soup creamy doesn’t involve dairy at all. Instead, the humble cashew cream works its magic, creating a deliciously silky texture.”]

The trick to making this soup creamy doesn’t involve dairy at all. Instead, the humble cashew cream works its magic, creating a deliciously silky texture. Many vegan chowder recipes call for nut milk to achieve the creamy texture that makes chowder, chowder. And while this is possible (but still not as good as cashew cream), using store-bought nut milk isn’t something I’m going to do, nor recommend. Now before you roll your eyes, please understand that no Yogitrition recipe is complete without dropping some nutrition knowledge. If you’re a die-hard nut milk drinker, hopefully, you’ll be thankful for what I’m getting ready to share. Your wallet, intestines, and kidneys will thank you… 

I avoid commercial nut milk for two main reasons: added fillers and synthetic vitamins and minerals.

True-blue nut milk isn’t naturally thick and creamy unless it’s made with a ton of nuts, and most food companies aren’t going to do that. Instead, they use fillers such as carrageenan (a gut killer, literally) to thicken the texture. In all reality, you really aren’t drinking “nut” milk, you’re drinking filler milk with a few nuts added. 

Adding synthetic nutrients to nut milk????? The only possible reason food manufacturers would fortify nut milk is because only a small fraction of nuts was actually used. Nuts are highly nutritious and require Z E R O added synthetic vitamins and minerals.  Adding insult to injury, our bodies cannot adequately utilize synthetic nutrients, and they stress our kidneys, causing kidney stones and other kidney issues if you consume these foods regularly. Yes yes yes, you read that right, so make sure you look at how much store-bought nut milk you take in alongside other fortified foods you may unknowingly be consuming. It can add up quickly! Also, I recommend looking for other alternatives, like making your own nut milk.

So long story short, this is why I use cashew cream for the base of this chowder. I know I had to really take you off course to drive my point home, so thanks for hanging in there with me! Now back to the recipe. 




These crunchy sprouted croutons add a nice touch to this recipe. They’re super tasty and quite simple to prepare. All you do is cut your favorite sprouted bread into cubes, toss with EVOO, salt, favorite spices and throw them in the oven. They bake up into crispy croutons in no time. In fact, this is the only way I eat croutons anymore! Give it a try, you’ll love em’! 




This Soup is the Perfect Late Summer Meal for many reasons. It’s:

  • filling and light at the same time. No heavy dairy to weigh you down.
  • very simple to prepare. 
  • full of flavor and texture. 
  • nutrient-dense and packed with balanced ratios of protein, fat, and carbs making it the perfect meal. 
  • a big batch of chowder which is excellent for freezing leftovers.





Creamy Summer Corn & Potato Chowder with Sprouted Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 1 large batch (8 bowls)
Use all organic ingredients when possible.
  • 2 tbsp extra virgin olive oil
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 4 ears sweet corn (shucked and kernels stripped off the cob)
  • 2 lbs potatoes ( I used Gold potatoes, organic), diced into large cubes
  • 3 cups veggie broth
  • 1 C cashew cream
  • 2 tsp each dried parsley and basil
  • 1 tsp paprika
  • Himalayan salt & pepper to taste
Sprouted Croutons:
  • 3 slices sprouted bread, cut into ½" cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • few pinches of Himalayan salt, or more to taste
Making the croutons:
  1. Preheat oven to 425°F.
  2. In a large bowl, toss the bread cubes with the olive oil, salt and a garlic powder.
  3. Line a baking sheet with parchment paper and evenly spread the cubes.
  4. Bake for 15 minutes or until browned and firm. Flip cubes at the halfway point.
  5. All ovens aren't created equal so check a few times to make sure croutons aren't browning too quickly.
Preparing the soup:
  1. In a large stock pot, heat olive oil over medium and saute onion and red pepper until soft, about 5 minutes.
  2. Add garlic and saute 1 minute, any longer burns off the garlic flavor.
  3. Add veggie broth, potato cubes and the spices and herbs, and bring to a boil.
  4. Reduce heat to low and simmer until potatoes are slightly tender, usually around 15-20 minutes.
  5. Then add the corn and cook for a few more minutes. Potatoes should be fork tender, but slightly on the firm side. You don't want mushy potatoes.
  6. Taste, taste, taste and adjust seasonings.
  7. Add ⅓ of the soup mixture to a blender or food processor with the cashew cream, and blend until smooth. (You can make the cashew cream ahead of time and leave it in the container)
  8. Transfer back to the stock pot and mix well. Turn off heat and let the soup sit for several minutes before serving.
  9. Serve in a soup bowl and garnish with the sprouted croutons, green onion and chopped red bell pepper.
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I hope you enjoy this recipe as much as I do. There’s still plenty of fresh corn available this season so be sure to print this recipe and give it a whirl. Also, remember to tag #yogitrition on social media when you share the recipe! And as always, if you enjoyed this post and would like more recipes like this, please join me on Facebook, Twitter, Instagram and Pinterest.


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