Corn chowder is equally satisfying during the fresh corn season of summer and the chilly depths of winter. For the best flavor, use fresh corn here, but you can substitute with frozen corn if necessary. This recipe for Corn Chowder is the perfect soup for the transition from summer to cooler fall weather. This soup is made with fresh corn, potatoes, and a deep, creamy cashew cream, making it the perfect filling meal.

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There’s something I need to confess. This was my first time making and eating corn chowder. I know, I know. You’re probably thinking it’s strange for a chef to have never eaten corn chowder before. Well, to be completely honest, there is a lot that I still have yet to learn in the culinary industry and growing up in an Eastern European family, I wasn’t exposed too much American food.

Ever since graduating from The Institute of Culinary Education in 2022, I’ve been on a non-stop learning journey about all things cooking, business, and learning how to run a successful food blog, content creator and so much more.

Corn Chowder Origin

Corn chowder has its roots in American and British culinary traditions. Its origin can be traced back to early colonial times in New England, where it became a staple in the region’s cuisine. Here’s a brief overview of its history:

Colonial New England: In early American colonies, specifically in New England, corn played a significant role as a major crop. Indigenous communities had been incorporating corn into their cuisine for centuries prior to European settlers coming. The settlers adapted native recipes and techniques to their own cooking methods, incorporating corn into various dishes, including chowders.
British Influence: The concept of chowder itself has British origins. The word “chowder” is believed to derive from the French word “chaudière,” which means “cauldron” or “pot” and was used to describe a stew or soup cooked in a pot. The British settlers brought this tradition with them, which evolved in the American colonies.
Ingredients and Evolution: Traditional corn chowder likely began as a simple, hearty soup made with corn, potatoes, and salt pork or bacon. Over time, recipes have evolved to include various ingredients like cream or milk for richness, and more seasonings and vegetables for flavor.
Modern Variations: Today, corn chowder can vary widely in ingredients and preparation. While the traditional version often includes dairy and bacon, modern recipes, including vegan versions, have adapted the dish to accommodate different dietary preferences and to highlight the sweet, natural flavor of corn.

Corn chowder’s evolution reflects both the adaptation of indigenous ingredients and the influence of European cooking traditions, resulting in a beloved comfort food that is both versatile and nostalgic.

For Great Corn Chowder, Cook the Corn Cobs

Instead of discarding the corn cobs, make a quick corn stock to boost the taste of your soup. To do this, all you need is to heat a pot full of water over medium flame. Add the corn cobs, salt, aromatics, and any vegetable leftovers to the pot. Bring everything to a boil, and then allow it to simmer for 50 minutes. Remove the particles and enjoy a tasty corn stock.

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Author: Victoria Kaputskaya

The Best Vegan Corn Chowder Recipe

Enjoy a delicious vegan corn chowder made with a creamy cashew cream and corn stock.

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Ingredients

1 tbsp, vegan butter
1 cup cashews
5 ears sweet corn, kernels removed from the cobs, cobs reserved
1 large onion, medium dice
4 garlic heads, minced
2 medium yukon potatoes, small dice
1/2 cup small diced orange bell pepper
1/2 cup small diced celery
1 tsp fresh ground nutmeg
2 bay leaves
4-5 whole garlic cloves
Small onion, cut lengthwise
Salt and pepper to taste
Scallion and fresh cilantro for garnish

Instructions

Put stripped corn cobs, salt, pepper, garlic cloves, small onion, and bay leaves into a pot of water. Bring to a boil, then decrease the heat to a bare simmer. Allow it to cook for a total of 50 minutes.
Heat butter in a dutch oven pot until it melts. Put in the diced onions, yellow bell pepper, and celery, reduce the heat to medium low, and sauté until vegetables become tender, approximately 5 minutes.
Stir in garlic until aromatic for 40 seconds.
Add corn, stir and cook for about 5 minutes, then add potatoes, corn stock, salt, pepper, nutmeg.
Cook until potatoes are tender but not falling apart.
In the meantime, bring pot to a boil and boil your cashews for about 15 minutes. Transfer cooked cashews and 1 cup of cashew water to a food processor and pulse until desired texture for cashew cream. Put to the side.
Remove and keep 50% of the solids from the soup. Blend the solids in the pot using an immersion blender, then return the remaining unblended solids to the pot.
Reserve some cashew cream for serving, and when the soup is 10 minutes away from being finished, mix the rest into the pot.
For a delicious presentation, serve the soup hot and top it off with cashew cream, scallions, corn, celery, bell pepper, fresh herbs, and fresh pepper.