If you’re craving a comforting bowl that feels both indulgent and nourishing, this Creamy Corn Chowder with Potatoes and Cashews Recipe is exactly what you need. I absolutely love how this chowder achieves that rich, velvety texture without relying on dairy—thanks to the magic of raw cashews blended right in. It’s like a warm hug in a bowl, perfect for crisp fall evenings or whenever you want to cozy up with something wholesome.
When I first tried this creamy corn chowder, I was amazed at how the flavors danced together—the sweetness of fresh corn, the earthiness of Yukon Gold potatoes, and a subtle hint of smoky paprika and Old Bay seasoning. You’ll find that this recipe strikes the ideal balance of freshness and heartiness, making it great for weeknight dinners or a crowd-pleasing lunch. Trust me, once you try this Creamy Corn Chowder with Potatoes and Cashews Recipe, it might just become your go-to comfort food.
Why You’ll Love This Recipe
- Naturally Creamy Without Dairy: The raw cashews blend into a luscious cream that everyone will love, even if you’re dairy-free.
- Fresh Ingredient Flavor: Using fresh corn and potatoes gives this chowder a vibrant, homemade taste that canned soups just can’t match.
- Easy to Customize: You can easily adjust the spices and veggies to suit your family’s preferences or what’s in season.
- Comfort Food That’s Healthy: This chowder balances indulgence and nutrition, perfect for warming up on chilly days with wholesome ingredients.
Ingredients You’ll Need
All these ingredients come together to create that rich, creamy flavor and satisfying texture we’re aiming for. The fresh corn and Yukon Gold potatoes form the base, while the cashews add creaminess without heaviness. When shopping, try to pick the freshest corn you can find—you’ll taste the difference.
- Fresh sweet corn: Using fresh ears (not frozen) really makes the chowder pop with that sweet, bright corn flavor.
- Butter or vegan butter: Provides a subtle richness to sauté the veggies, but feel free to swap for olive oil if you prefer.
- Yellow onion: Adds foundational savory notes—one medium diced is just right.
- Celery stalks: Gives a mild crunch and freshness that balances the creaminess nicely.
- Red bell pepper: For a touch of sweetness and color contrast in the chowder.
- Garlic cloves: Chopped finely to infuse the soup with gentle aromatic depth.
- Water: Forms the broth; no need for stock here to keep it light and fresh.
- Yukon Gold potatoes: Perfect for creamy chowders since they break down just right while still keeping some bite.
- Old Bay Seasoning: Adds a unique blend of earthy and spicy notes that lift the chowder.
- Sea salt: Enhances all the flavors—season to taste.
- Dried thyme: A classic herb that adds subtle woodsy undertones.
- Smoked paprika: Provides warmth and a hint of smokiness without overpowering.
- Bay leaf: Infuses the chowder with fragrant depth during simmering.
- Cayenne pepper: Just a pinch for a gentle kick—not too spicy.
- Raw cashews: Soaked and blended into the soup for that creamy texture.
- Fresh lemon juice: A splash to brighten and balance the rich flavors.
- Chopped chives: For garnish, adding a fresh oniony note and pop of green.
- Sour cream or vegan sour cream (optional): Adds extra creaminess and tang if you like it richer.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love tweaking this Creamy Corn Chowder with Potatoes and Cashews Recipe to keep things fresh in my kitchen. Whether you want it vegan, spicier, or packed with extra veggies, simple swaps can make a big difference and still keep that creamy, cozy essence.
- Make it vegan: I often use vegan butter and skip the sour cream topping—works just as well and keeps it plant-based.
- Add more veggies: Sometimes I throw in diced carrots or chopped kale for extra color and nutrients, and my family never complains.
- Spice it up: If you love heat, adding a dash more cayenne or even chopped jalapeño can bring a fun kick without losing creaminess.
- Chunkier or smoother: Play with blending more or less of the soup for the texture you prefer—my kids like it chunky, but I enjoy a smoother finish.
How to Make Creamy Corn Chowder with Potatoes and Cashews Recipe
Step 1: Prep the Corn for Maximum Flavor
Start by slicing the kernels off the corn cobs—this fresh corn is the star here. I like to use the back of a chef’s knife to gently scrape the cobs after cutting the kernels; this releases that milky liquid packed with sweet corn flavor that you don’t want to miss. Once done, snap the cobs in half and set them aside because they’ll simmer with the soup to infuse even more taste.
Step 2: Sauté Aromatics for a Flavor Base
Heat your butter over medium heat in a large pot or Dutch oven. Toss in the chopped onion, celery, and red bell pepper. Stir occasionally and let those veggies soften for about 8 minutes—this creates a sweet and savory foundation. Then, stir in the chopped garlic so it doesn’t burn but releases its wonderful aroma.
Step 3: Simmer the Broth with Potatoes and Seasonings
Add the water, potatoes, Old Bay seasoning, sea salt, thyme, smoked paprika, bay leaf, a pinch of cayenne, and some freshly ground black pepper right into the pot. Don’t forget to toss in your corn cobs here—it’s a neat trick I learned to get every bit of corn flavor in the broth. Let this mixture simmer gently for about 20 minutes until those potatoes are just tender.
Step 4: Add Corn Kernels and Make It Creamy
Fish out and discard the corn cobs and bay leaf. Now add your fresh corn kernels and the milky corn liquid you collected earlier back into the pot. Let everything simmer for another 10 to 15 minutes to meld the flavors while softening the corn a bit. Then, here’s the creamy magic: scoop out about 2 cups of the soup into a high-speed blender, add the raw cashews, and blend until silky smooth. Stir the cashew cream back into the soup and finish with a splash of fresh lemon juice for brightness.
Step 5: Taste, Adjust, and Serve
Give your chowder a taste and adjust any seasoning—sometimes I like a little extra salt or a bit more cayenne for warmth. Ladle into bowls, then sprinkle chopped chives on top for a fresh finish. If you’re feeling fancy or want extra richness, dollops of sour cream or vegan sour cream are delightful. Enjoy warm and savor every creamy, sweet, and savory spoonful!
Pro Tips for Making Creamy Corn Chowder with Potatoes and Cashews Recipe
- Use Fresh Corn for Best Flavor: Fresh corn ears make all the difference—I’ve tried frozen, but it just doesn’t have the same sweet burst.
- Soak Cashews If Possible: If you have time, soak the cashews in warm water for 30 minutes to get an even creamier blend.
- Don’t Skip Scraping the Corn Cobs: That milky liquid is pure gold for depth and sweetness in your chowder.
- Watch the Potato Texture: Yukon Gold potatoes soften just right—overcooking can make the soup too mushy, so keep an eye and test frequently.
How to Serve Creamy Corn Chowder with Potatoes and Cashews Recipe
Garnishes
I almost always top my bowls with freshly chopped chives because they add a lovely pop of color and a mild onion flavor that brightens the chowder. When serving for guests, a small dollop of sour cream or vegan sour cream adds that restaurant-quality creaminess and tang, which makes it feel extra special.
Side Dishes
This chowder pairs beautifully with crusty bread or a warm baguette for mopping up every last drop—my favorite comfort combo. You can also serve it alongside a crisp green salad or simple roasted veggies to complete the meal without overshadowing the chowder’s rich flavors.
Creative Ways to Present
For special occasions, I like to serve this chowder in mini pumpkin bowls or hollowed-out bread bowls—makes for a fun, festive presentation and impresses friends at dinner parties. A sprinkle of paprika or additional fresh herbs on top adds color and that little gourmet touch.
Make Ahead and Storage
Storing Leftovers
After enjoying dinner, simply let the chowder cool completely before transferring to airtight containers. I keep leftovers refrigerated and find they last beautifully for up to 4 days. The flavors actually deepen overnight, so it’s perfect for easy next-day lunches.
Freezing
I’ve frozen this chowder several times without losing the creamy texture—just pop it into freezer-safe containers and thaw overnight in the fridge before reheating. Make sure to give it a good stir when reheating to recombine any separation that might occur.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of water or plant-based milk if it feels too thick helps regain that perfect creamy consistency. Avoid microwaving if possible—you get better texture on the stove.
FAQs
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Can I use frozen corn for this Creamy Corn Chowder with Potatoes and Cashews Recipe?
You certainly can, but fresh corn really enhances the sweetness and texture of the chowder. If using frozen corn, I recommend thawing it first and adding it a bit later in the cooking process to prevent it from becoming too mushy.
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Do I need to soak the cashews before blending?
Soaking raw cashews for about 30 minutes softens them and makes blending easier, resulting in an even creamier chowder. However, if you’re short on time, you can blend them raw—they’ll still work, just might be slightly less smooth.
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Can I substitute potatoes with another vegetable?
Yukon Gold potatoes are ideal because they thicken the chowder nicely while keeping some texture. You could experiment with sweet potatoes or butternut squash, but note these will change the flavor and creaminess slightly.
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Is this chowder suitable for vegans?
Yes! By using vegan butter and skipping the sour cream or using a vegan version, this chowder is fully vegan. The cashews provide a rich creaminess that’s perfect for plant-based diets.
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Can I make this chowder ahead of time?
Absolutely. It actually tastes great the next day, so you can prepare it in advance and simply reheat. Just store it in an airtight container in the fridge for up to four days or freeze for longer storage.
Final Thoughts
This Creamy Corn Chowder with Potatoes and Cashews Recipe feels like a special secret I’m so glad to share because it brings simple, fresh ingredients together into something truly comforting and delicious. Whether you’re making it for yourself on a lazy weekend or feeding family with different dietary needs, this chowder adapts beautifully. I hope you enjoy making and savoring it as much as I do—it’s the kind of recipe that sticks with you long after the last spoonful.
PrintCreamy Corn Chowder with Potatoes and Cashews Recipe
This creamy Corn Chowder features fresh sweet corn, potatoes, and aromatic vegetables simmered to perfection with a blend of spices, finished with a cashew cream for richness and a hint of lemon. Perfectly comforting and slightly spicy, this dish is ideal as a hearty lunch or dinner for any season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 6 ears fresh sweet corn, husks and silks removed
- 1 medium yellow onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, chopped
- 4 medium Yukon Gold potatoes, chopped
Liquids and Fats
- 2 tablespoons butter or vegan butter
- 5 cups water
- 1 1/2 tablespoons fresh lemon juice
Spices and Seasoning
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Pinches of cayenne pepper
- Freshly ground black pepper, to taste
Others
- 1/3 cup raw cashews
- Chopped chives, for garnish
- Sour cream or vegan sour cream, optional for serving
Instructions
- Prepare the Corn: Slice the kernels off the corn cobs carefully. Use the back of a chef’s knife to scrape the milky liquid remaining on the cobs, then snap the cobs in half and set aside for later use in the broth.
- Sauté Vegetables: Heat butter in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and red bell pepper. Cook for about 8 minutes, stirring occasionally, until vegetables are softened. Stir in chopped garlic and cook briefly until fragrant.
- Simmer Broth: Pour in 5 cups of water, then add the chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the prepared corn cobs. Bring to a simmer and cook for 20 minutes to infuse flavors.
- Remove Solids: After simmering, use tongs to remove and discard the corn cobs and bay leaf from the pot to leave a flavorful broth with softened potatoes.
- Add Corn Kernels: Stir the freshly cut corn kernels along with the milky liquid scraped from the cobs into the pot. Continue simmering for another 10 to 15 minutes until the potatoes are tender and the corn is cooked through.
- Blend Cashew Cream: Take 2 cups of the soup from the pot and transfer it to a high-speed blender. Add the raw cashews and blend until completely creamy and smooth.
- Combine and Season: Pour the blended cashew cream back into the pot with the soup. Stir well, then add fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
- Serve: Ladle the chowder into bowls, garnish with chopped chives, and add dollops of sour cream or vegan sour cream if desired. Serve hot and enjoy.
Notes
- Raw cashews must be soaked for a few hours or blended thoroughly for a creamy texture.
- Old Bay seasoning adds a distinctive flavor but can be substituted with a blend of celery salt, paprika, and black pepper if unavailable.
- To make this chowder vegan, use vegan butter and vegan sour cream.
- For thicker chowder, blend more soup or reduce water slightly.
- Fresh corn is best for this recipe, but frozen corn can be used in a pinch.
