Creamy Cashew Potato Corn Chowder with Smoked Paprika

Why You’ll Love This Recipe

• Ultra-creamy and comforting thanks to blended cashews, but entirely dairy-free.
• Layers of flavor from smoky paprika, sweet corn, tender potatoes, and fresh herbs.
• Great use for fresh summer corn or easy with frozen corn year-round.
• Hearty enough for a main course, yet simple enough for a weeknight dinner.

Grocery List

• Produce: Onion, celery, carrot, garlic, Yukon Gold or red potatoes, fresh or frozen corn, lemon, fresh chives or parsley.
• Dairy: None needed (optional: butter, grated cheese, or sour cream for serving if not keeping it vegan).
• Pantry: Raw cashews, olive oil, vegetable broth, smoked paprika, dried thyme, bay leaf, salt, black pepper, cayenne or red pepper flakes (optional), crusty bread or crackers (optional).

Full Ingredients

For the Cashew Cream

• 2/3 cup (90 g) raw cashews
• Boiling or very hot water, enough to cover cashews by 2.5 cm (1 inch) for soaking

For the Chowder Base

• 2 tbsp olive oil (or vegan butter)
• 1 medium yellow onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1 cup)
• 1 medium carrot, diced (about 1/2 cup)
• 3 cloves garlic, minced
• 4 cups (about 600 g) Yukon Gold or red potatoes, peeled if you like, cut into 1.25 cm (1/2-inch) cubes
• 3 cups (about 450 g) corn kernels, fresh or frozen, divided:
  • 2 cups (about 300 g) for simmering in the soup
  • 1 cup (about 150 g) added at the end for juicy pops of sweetness
• 4 cups (960 ml) vegetable broth
• 1 cup (240 ml) water or unsweetened non-dairy milk (such as oat, almond, or soy)
• 1 tsp dried thyme (or 2 tsp chopped fresh thyme)
• 1 1/4 tsp smoked paprika (sweet or bittersweet, not hot), divided:
  • 1 tsp for simmering
  • 1/4 tsp (or to taste) for finishing and garnish
• 1 bay leaf
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper or red pepper flakes (optional, for gentle heat)

To Finish & Serve

• 2 tbsp fresh lemon juice (from about 1 lemon), plus extra lemon wedges for serving if desired
• 2–3 tbsp finely chopped fresh chives or flat-leaf parsley, plus more for garnish
• Extra smoked paprika, for a light dusting on top (optional but beautiful)
• Crusty bread, cornbread, or oyster crackers, for serving (optional)

Step-by-Step Instructions

Step 1: Soak the cashews

Place the raw cashews in a heatproof bowl and cover them with boiling or very hot water by at least 2.5 cm (1 inch). Let them soak for at least 20 minutes while you prep the vegetables and start the chowder. This softens the nuts so they blend into an ultra-smooth cream. If you have extra time, you can soak them for up to 1–2 hours for an even silkier texture. When you are ready to blend later, drain the cashews and discard the soaking water.

Step 2: Prep and sauté the aromatics

Dice the onion, celery, and carrot, and mince the garlic. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat (about 180–190°C / 350–375°F surface temperature if using an infrared thermometer). Add the onion, celery, and carrot. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and the onion is translucent but not browned. If they start to brown too quickly, lower the heat slightly. Stir in the minced garlic and cook for 30–60 seconds until fragrant.

Step 3: Build the chowder base

Add the diced potatoes and 2 cups (about 300 g) of the corn kernels to the pot. Sprinkle in the dried thyme, 1 tsp smoked paprika, 1 1/2 tsp salt, black pepper, and a pinch of cayenne if using. Stir well to coat the vegetables in the spices and oil. Pour in the vegetable broth and the water (or unsweetened non-dairy milk), then drop in the bay leaf. Stir, scraping up any flavorful bits from the bottom of the pot.

Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it boils, reduce the heat to low or medium-low to maintain a steady simmer. Cover the pot with the lid slightly ajar and cook for 15–18 minutes, or until the potatoes are very tender when pierced with a fork.

Step 4: Blend the cashew cream

Once the potatoes are tender, turn off the heat and remove the bay leaf from the pot. Carefully ladle about 1 1/2 cups (360 ml) of the hot chowder (including both liquid and solids) into a blender. Drain the soaked cashews and add them to the blender as well.

Secure the lid, venting it slightly if your blender requires it for hot liquids, and cover the top with a kitchen towel. Blend on high speed for 30–60 seconds, or until the mixture is completely smooth and creamy, with no gritty bits of cashew remaining. The mixture should look like a thick, velvety sauce.

Step 5: Make it creamy and add the last of the corn

Pour the cashew-vegetable puree back into the pot with the rest of the chowder, stirring to combine. You will see the soup instantly become richer and creamier. Stir in the remaining 1 cup (about 150 g) of corn kernels. Turn the heat back to low and let the chowder simmer gently for another 3–5 minutes, just until the freshly added corn is heated through but still sweet and juicy.

If the chowder seems too thick for your liking, add a splash or two of extra broth or water to loosen it, simmering for a minute to blend the flavors. For a thicker chowder, let it simmer uncovered for a few extra minutes to reduce slightly.

Step 6: Brighten and season to perfection

Turn off the heat and stir in the lemon juice and chopped fresh chives or parsley. Taste the chowder and adjust the seasonings: add more salt for overall flavor, extra black pepper for warmth, or another pinch of smoked paprika for more smokiness. If you would like more tang, add an extra teaspoon of lemon juice. For a spicier chowder, sprinkle in a bit more cayenne or red pepper flakes.

Step 7: Garnish and serve

Ladle the creamy potato-corn chowder into warm bowls. Finish each bowl with a small pinch of smoked paprika dusted over the top, plus an extra sprinkle of chopped herbs. If you like, drizzle a tiny bit of olive oil over the surface for shine. Serve immediately with crusty bread, cornbread, or oyster crackers on the side. The chowder will thicken slightly as it stands, so feel free to loosen leftovers with a splash of broth or water when reheating.

Pro Tips

• Choose the right potatoes: Waxy or all-purpose potatoes like Yukon Gold or red hold their shape yet still become tender and creamy. Russets will work but break down more, making the chowder thicker and less chunky.
• Control the texture: For a smoother chowder, blend a larger portion (up to half) of the soup with the cashews. For extra chunkiness, blend less or use an immersion blender briefly instead of a full blender.
• Boost the smokiness: Smoked paprika can vary in intensity. Start with the amount listed, then taste and add up to an extra 1/4 tsp at the end if you want a bolder smoky note.
• Use frozen corn straight from the bag: No need to thaw first. Just add the frozen kernels directly to the simmering soup and cook until heated through.
• Keep it safe when blending: Hot liquids expand. Do not overfill your blender and always vent the lid slightly, covering it with a towel to avoid splatters.

Variations

• Smoky chipotle chowder: Add 1 finely minced chipotle pepper in adobo and 1–2 tsp of the adobo sauce along with the smoked paprika for deeper heat and smokiness.
• Bacon-topped (not vegan): Cook 4–6 strips of diced bacon in the pot first. Remove and drain, then sauté the vegetables in a tablespoon of the bacon fat plus a bit of olive oil. Use the crisp bacon as a topping at the end.
• Extra-veggie version: Stir in a handful of baby spinach or chopped kale during the last 3–4 minutes of cooking, just until wilted, for a green boost and contrasting color.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The soup will thicken as it chills, especially because of the potatoes and cashew cream; when reheating on the stovetop over low to medium-low heat, stir in a splash of water or vegetable broth to loosen it to your desired consistency. Heat gently, stirring often, until steaming hot but not boiling vigorously, which can cause separation.

For longer storage, this chowder can be frozen for up to 2 months. Cool completely, portion into freezer-safe containers, leaving a little headspace, and freeze. Thaw overnight in the refrigerator, then reheat gently on the stovetop, again adding extra broth or water as needed. Note that the potatoes may become slightly softer after freezing, but the flavor will still be excellent.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 430 calories; 18 g fat (3 g saturated); 60 g carbohydrates; 8 g fiber; 11 g protein; 760 mg sodium (will vary based on broth and added salt). These numbers are estimates and will change based on specific brands and optional garnishes.