Shrimp and Corn Chowder with a Creamy Base Recipe
This Shrimp and Corn Chowder is comfort food that hugs your soul—without the guilt or dairy drama. The vegan shrimp brings that juicy, satisfying bite, while the sweet corn and creamy cashew base whisper, “You’ve got this, queen.” It’s thick, hearty, and cozy enough to make your blanket jealous. Perfect for days when you want something indulgent but still pretend you’re making “healthy choices.” One pot, simple ingredients, and pure flavor magic. Bonus: it tastes even better reheated—because who has time to cook twice?
Shrimp and Corn Chowder with a Creamy Base Recipe
A luscious, plant-based chowder made with vegan shrimp, corn, and a silky cashew-cream base for a rich, dairy-free comfort classic.
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, celery, and carrot for 3–4 minutes until fragrant.
- Add diced potato, corn, and vegetable broth. Bring to a boil.
- Simmer for 10 minutes or until the potatoes soften.
- Meanwhile, blend soaked cashews, water, and lemon juice into a smooth cream.
- Add the cashew cream and plant-based milk to the pot.
- Stir in smoked paprika, thyme, salt, and pepper.
- Cook for another 5 minutes until thickened.
- Add vegan shrimp and simmer for 3–4 minutes until heated through.
- Serve hot, garnished with parsley and extra pepper for flair.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 18%
- Iron: 10%
- Calcium: 9%
- Vitamin A: 12%
- Magnesium: 11%
Additional Notes / Tips
- For extra flavor, roast the corn before adding it.
- Add chili flakes if you like a little kick.
- Use coconut milk instead of cashew cream for a tropical twist.
- Serve with crusty bread—because dipping is mandatory.
- Pro tip: tastes even better the next day after the flavors mingle.
