Creamy, hearty, and full of bold flavor, this dairy-free smoky corn chowder is the perfect dish to celebrate late-summer produce while giving you all the comfort-food vibes. Sweet corn meets a luscious, dairy-free base, kissed with just the right amount of smokiness.
And the star on top? Tofu bacon croutons. They’re crispy, savory, and add the perfect crunch to every spoonful. These Tofu Bacon Croutons transform this soup- you’ll actually think there is bacon in there!
This chowder is completely plant-based, gluten-free, and so satisfying that even non-vegans will be asking for seconds. Serve it as a light lunch, a hearty dinner, or make a big batch for meal prep — it’s delicious any way you enjoy it!
Happy eating,
~Monique
Smokey Corn Chowder with Tofu Bacon Croutons
3 cobs of corn (roughly 2-3 cups kernels)
5 cups vegetable stock (or water)
1 tablespoon olive oil or coconut oil
1 small red onion, diced
1 carrot, diced
1 small bell pepper, red, yellow, or orange, diced
¼ cup chopped sun-dried tomatoes, diced
3 cloves garlic, minced
1/3 lb potatoes, ~roughly 2 cups, chopped
3/4 cup cashews
~5 sprigs of fresh thyme
3/4 tsp smoked paprika
1/4 tsp ground turmeric
½-1 tsp red pepper flakes (more for a little extra heat)
1 tsp pink or sea salt
1/4 tsp ground black pepper
1 tbls lime or lemon juice
Topping: Tofu Bacon Croutons, toasted pepitas, drizzle of olive oil
Make a corn broth: Slice the corn off the cobs. Place the cobs and 5 cups of broth (or water with 1 teaspoon of salt) in a pot. Simmer for 15 minutes. In the meantime, dice the red onion, carrot, bell pepper, and potatoes. Mince the garlic. Rough chop the sun-dried tomatoes; if not packed in oil, place them in the broth pot for 5 minutes to soften, then chop.
Heat a large soup pot over medium heat. Add a tablespoon of olive oil, and allow that to warm for a minute. Add in the diced onions, saute for 5 minutes. Add in the corn, carrot, and pepper, saute for 5 minutes, stirring a few times.
Add the minced garlic, seasoning (thyme sprigs, paprika, turmeric, red pepper flakes, salt and pepper), give it a good stir. Add in the potatoes and 3 cups of the broth. Cover, simmer for 10 to 15 minutes or until potatoes are soft.
Carefully blend 1 cup of broth, 1 cup of soup, and the cashews until smooth and creamy. This should be pretty thick. Stir into the soup pot along with the lime or lemon juice. Taste the soup and adjust the seasoning (add more salt or paprika, add remaining broth if it’s too thick. Note: Be careful not to simmer this too long after adding the cashew cream because cashews will overthicken very quickly!
Scoop into bowls. Top with the Tofu Bacon Croutons, a few toasted pepitas and a good drizzle of olive oil.
Store remaining soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.