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Vegan GrilledCorn Chowder

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 bowls of soup 1x




  • 1 small sweet onion, peeled and chopped
  • 1 tablespoon olive oil
  • 2 bags frozen grilled corn (whole foods)
  • 2 fresh jalapeños, seeded and chopped
  • 1 poblano pepper, diced 
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1/2 teaspoon paprika
  • Salt/Pepper as needed
  • 1 cup soaked cashews 
  • 1 chipotle pepper in adobo sauce
  • 1 can full fat coconut milk


  1. Heat a large sauce pan or dutch oven to medium heat.
  2. Add olive oil and chopped onion, sauté for 3-5 minutes, stirring occasionally.
  3. Add the poblano pepper, jalapeño, garlic, cook for an additional 3-4 minutes.
  4. Now add the frozen grilled corn and sauté for 5 more minutes.
  5. Add vegetable broth, cumin, garlic powder, paprika, salt and pepper and stir well.
  6. Cover and reduce heat to medium low, let simmer for 15-20 minutes.
  7. Combine soaked cashews (soak overnight or let stand in boiling water for 10 minutes), adobo pepper, and coconut milk in a blender. Blend until smooth. (you can throw some of the soup in if a smoother texture is desired)
  8. Add the cashew cream to the pot. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
  9. Garnish with cilantro, grilled corn, and limes if desired.


If the soup becomes thickened overnight, simply add in more broth or coconut milk

  • Category: Corn Chowder
  • Cuisine: Soup


  • Serving Size: 4
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