Today I’m going to share with you one of my favorite comfort foods of all time, a dairy-free Creamy Potato Chowder, and it is going to completely knock your socks off.
I’m Sherrie from With Food + Love and I’m a soupaholic. Yes, it is true. I’m a soupaholic and I just can’t get enough. I love it, any kind, any time. It warms up my soul and makes everything just a-ok. There is absolutely nothing better in the world than snuggling up with a warm bowl of chowder on a chilly wintery day.
This Creamy Potato Chowder is so hearty; a complete bowl of soul-satisfying goodness. And seriously, I’m just going to say it because I love this soup so much: this might be the best bowl of soup you’ll eat all winter long. Most chowders are full of dairy, leaving your belly feeling pretty heavy. Since I replaced the dairy with cashew cream, this soup is both lighter and vegan-friendly. I hope you’ll all really enjoy it. If you do, leave me a comment below! I’d love to hear from you.
XO SHERRIE | With Food + Love
- 1 yellow onion, chopped
- 3 shallots, chopped
- 1 tablespoon olive oil
- 4 cups white potatoes, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- ¼ cup red wine
- 1 cup frozen organic sweet corn
- 1 cup raw cashews, soaked in water for 4 hours
- ¾ cup filtered water
- Coarse ground pepper, to taste
- Sliced green onions, for garnish
- Heat the olive oil in a big soup pot over low heat. Add the onions and shallots and cook for about 5 minutes, until softened.
- Add in the potatoes, sweet potatoes, broth, bay leaf, garlic granules and sea salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- While the potatoes are simmering, you can prepare your cashew cream. Simply blend the cashews with ¾ cup filtered water.
- Add in the cashew cream, corn and red wine. Stir thoroughly and simmer for about another 5 minutes.
- Serve hot with cracked black pepper and scallions.
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I’m allergic to dairy products so this is good. But I’m also allergic to corn. Can you suggest a substitute for the corn?
Being allergic to dairy is no fun – so glad you found my recipe!
You can substitute in any vegetable you’d like for the corn. Carrots or peas or even broccoli would be fantastic.
I hope this helps Fay.
XO SHERRIE | With Food + Love
My father-in-law is visiting and he is allergic to most nuts. I really enjoy this recipe and he is trying to become more healthy so what can I substitute cashews and still get a great flavor?
Hi Nicole! So this recipe was designed with dairy allergies in mind, not nut allergies. You could try skipping the cashews altogether. It would end up being more of a soup than a creamy chowder, but the flavors would still be fantastic! Good luck, let me know if you end up trying this, I’d love to hear how it turns out.
XO SHERRIE | With Food + Love
Sooo good! I shared with 2 friends (one paleo, one vegan) we all loved it! Cheers
Hi,
Wanted to try this recipe.
Cashew nut cream can be substituted by coconut milk.
I just made this and it’s VERY good. The sweet potatoes are the hit of the party for me because they’re a nice subtly sweet addition. Nice surprise! My 14-yearold daughter loves it, too! I substituted the cashew cream for Lactaid milk, since my daughter is lactose intolerant, so the base is more watery than pictured here. Still, it’s incredibly good. 😀
Thank you!