I absolutely love sharing this Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe because it’s a fresh twist on a classic comfort food. The velvety texture comes from blending raw cashews, which adds a luxurious creaminess without dairy — perfect if you’re looking for something rich yet light. Plus, the Old Bay seasoning gives it that unexpected pop of flavor, making it both familiar and delightfully unique.
This chowder works beautifully on cozy evenings when you want something hearty but not heavy. I often make it when fresh corn is in season, and it brightens up midweek dinners or weekend entertaining alike. Trust me, once you make this, you’ll find yourself reaching for it every time you want a soup that’s easy to prepare but feels truly special.
Why You’ll Love This Recipe
- Creamy Texture Without Dairy: The cashews blend into a smooth and creamy base that’s healthier and allergy-friendly.
- Flavorful Kick: Old Bay seasoning adds a subtle, aromatic spice that makes this chowder stand out.
- Fresh and Seasonal: Using fresh corn and simple ingredients makes it taste vibrant and homemade.
- Perfect Meal for Any Occasion: Whether it’s a weeknight dinner or a casual brunch, this chowder hits the spot every time.
Ingredients You’ll Need
I’ve found that the balance of fresh veggies, spices, and cashews makes this chowder shine. When shopping, try to get sweet corn in the husk if possible—it really elevates the flavor. Yukon Gold potatoes are my go-to here because they break down just enough to thicken the broth without turning mushy.
- Fresh sweet corn: Fresh ears give the best natural sweetness and texture; the milky juice scraped from the cob adds richness, so don’t skip it.
- Butter or vegan butter: Provides a gentle richness and helps soften the veggies for a flavorful base.
- Yellow onion: Adds depth and sweetness when sautéed.
- Celery stalks: Brings a subtle crunch and aromatic flavor.
- Red bell pepper: Offers sweetness and a pop of vibrant color.
- Garlic cloves: Essential for that savory punch.
- Water: The base liquid keeps it light and lets flavors shine.
- Yukon Gold potatoes: Perfect for creamy texture without falling apart.
- Old Bay Seasoning: The star spice mix that adds warmth and a little kick.
- Sea salt: Enhances all the natural flavors.
- Dried thyme: Adds earthy notes for complexity.
- Smoked paprika: Gives a subtle smoky undertone.
- Bay leaf: Infuses gentle herbal essence during simmering.
- Cayenne pepper: Just a pinch brings a touch of heat without overwhelming.
- Raw cashews: Blended for creamy richness without cream.
- Fresh lemon juice: Brightens and balances the flavors at the end.
- Chopped chives: Fresh garnish for a mild onion flavor.
- Freshly ground black pepper: To taste, for finishing heat and aroma.
- Sour cream or vegan sour cream: Optional topping for an extra creamy bite.
Variations
One of the things I love about this Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe is how easy it is to make your own. I often tweak the spices depending on what I have on hand, and I encourage you to do the same — cooking should feel like a fun experiment, not a chore!
- Vegan version: Use vegan butter and plant-based sour cream for a completely dairy-free chowder that’s just as creamy.
- Spicy upgrade: Add extra cayenne or a dash of hot sauce to bring some heat—my family loves this on chilly evenings.
- Add protein: Stir in cooked diced chicken or crispy bacon bits if you want a heartier meal.
- Herb swap: Try fresh basil or tarragon instead of thyme for a different herbal note.
How to Make Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe
Step 1: Prep Your Corn Like a Pro
Start by slicing the kernels off the fresh corn cobs—it’s a bit messy but so worth it. I use the back of a chef’s knife to scrape the leftover milky liquid from the cobs; this adds flavor and natural sweetness to your chowder. Snap those cobs in half and set them aside; they’ll simmer with the potatoes to deepen the broth.
Step 2: Build Your Flavor Base
Heat your butter in a large pot or Dutch oven over medium heat, then add chopped onion, celery, and red bell pepper. Cook for about 8 minutes, stirring occasionally until everything softens and smells amazing. Stir in the garlic last because it burns easily—just a minute or so until fragrant.
Step 3: Simmer Your Soup to Perfection
Pour in the water, then add the chopped potatoes, Old Bay seasoning, salt, thyme, smoked paprika, bay leaf, cayenne, and freshly ground black pepper. Toss in the corn cobs as well for that extra boost of corn flavor. Let everything simmer for 20 minutes so the potatoes soften and the broth gets those lovely infused flavors.
Step 4: Add Corn Kernels and Blend Cashews
After removing and discarding the corn cobs and bay leaf, stir in the fresh corn kernels and the milky corn juice you saved earlier. Simmer for another 10 to 15 minutes until the potatoes are tender. Meanwhile, blend 2 cups of the hot soup with the raw cashews in a high-speed blender until ultra creamy—this secret step makes all the difference!
Step 5: Finish with Lemon and Seasoning
Stir the cashew cream back into your pot along with fresh lemon juice to brighten everything up. Taste and adjust the salt and pepper as needed—this is where you make it perfectly yours. Garnish with chopped chives and optional sour cream dollops for that final touch.
Pro Tips for Making Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe
- Use Fresh Corn in Season: Fresh ears make a huge flavor difference; frozen corn just doesn’t capture that bright, sweet taste.
- Don’t Skip Scraping the Corn Cobs: That milky liquid adds natural sweetness and richness to the chowder – it’s my secret step!
- Blend Cashews Thoroughly: Use a powerful blender to avoid grainy texture and ensure silky smooth creaminess.
- Adjust Old Bay to Taste: Start with less if you’re unsure; it can be quite punchy, but it’s easy to add more later if you want.
How to Serve Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe
Garnishes
I love topping my bowl with fresh chopped chives for a splash of green and subtle onion flavor. Sometimes I add a dollop of sour cream or a vegan alternative — it mellows out the spices beautifully. A sprinkle of freshly ground black pepper right before serving also adds a nice little crunch and aroma.
Side Dishes
My top pairing is crusty bread or warm corn muffins to soak up every drop. A crisp side salad with citrus vinaigrette balances the richness of the chowder and keeps things fresh. For a heartier meal, roasted veggies or grilled sausages work wonders alongside.
Creative Ways to Present
For special occasions, I serve this chowder in mini hollowed-out bread bowls — it’s fun and adds that cozy café vibe. Garnishing with colorful microgreens or edible flowers makes it feel really fancy, and I’ve even used little cast iron skillets for a rustic touch.
Make Ahead and Storage
Storing Leftovers
I store leftover chowder in airtight containers in the fridge for up to 3 days. When I reheat, I add a splash of water or vegetable broth to loosen it up because the potatoes tend to thicken the soup more overnight.
Freezing
This chowder freezes well, though I prefer to freeze it before adding the cashew cream so the texture stays optimal. When thawed, just blend in freshly soaked cashews or make the cashew cream fresh before reheating.
Reheating
Heat gently on the stove over low heat, stirring often to prevent sticking. If it seems too thick, add a bit more water or broth. Adding an extra squeeze of lemon juice when reheating really brightens the flavors back up.
FAQs
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Can I use frozen corn instead of fresh for this Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe?
Yes, you can substitute frozen corn, but fresh corn really makes a difference in sweetness and texture. If using frozen, thaw and drain it well, and you won’t be able to scrape that milky sweetness from the cobs, so the chowder will be slightly less rich—but still tasty.
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How do you make this chowder creamy without dairy?
The secret is raw cashews blended smoothly into the soup. They have a natural buttery texture that creates a luscious creaminess without any dairy. Just soak them for a few hours beforehand or blend them very well to avoid graininess.
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What can I do if I don’t have Old Bay seasoning?
You can substitute a mix of celery salt, paprika, black pepper, and a pinch of cayenne to mimic the flavors of Old Bay. The seasoning adds a unique warmth and complexity, but a DIY blend works well in a pinch.
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Is this soup suitable for meal prep?
Absolutely! It stores well in the fridge and can be frozen as well. Just keep the cashew cream separate if freezing, and add it fresh when reheating. It makes for a quick, nourishing lunch or dinner option throughout the week.
Final Thoughts
This Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe has become one of my all-time favorites to make when corn is sweet and fresh. It feels special without being complicated, and the flavors always get raves from friends and family. Whether you’re new to chowders or looking to try a dairy-free version with a twist, I promise this recipe will make you fall in love. So grab your apron, try it out, and enjoy a bowl of cozy goodness that’s both nourishing and downright delicious!
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Creamy Corn Chowder with Cashews and Old Bay Seasoning Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting homemade Corn Chowder featuring fresh sweet corn, Yukon Gold potatoes, and a blend of aromatic spices, cooked to creamy perfection with raw cashews and finished with fresh lemon juice for a bright, delicious flavor.
Ingredients
Vegetables and Aromatics
- 6 ears fresh sweet corn, husks and silks removed
- 1 medium yellow onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, chopped
- 4 medium Yukon Gold potatoes, chopped
- Chopped chives, for garnish
Liquids and Fats
- 2 tablespoons butter or vegan butter
- 5 cups water
- 1½ tablespoons fresh lemon juice
- Sour cream or vegan sour cream, optional, for serving
Spices and Seasonings
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches of cayenne pepper
- Freshly ground black pepper
Other
- ⅓ cup raw cashews
Instructions
- Prepare Corn Kernels and Cob Liquid: Slice the kernels off the corn cobs carefully. Then use the back of a chef’s knife to scrape off the milky liquid remaining on the cob. Snap the cobs in half and set aside for later use in the soup base.
- Sauté Vegetables: Heat butter in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and red bell pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften. Add chopped garlic and stir to combine.
- Simmer the Soup Base: Pour in 5 cups of water. Add chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the halved corn cobs. Bring to a simmer and let cook gently for 20 minutes to infuse flavors and soften potatoes.
- Remove Corn Cobs and Bay Leaf: After 20 minutes, remove the corn cobs and bay leaf carefully from the pot and discard them.
- Add Corn Kernels and Simmer: Add the reserved fresh corn kernels along with the scraped milky corn liquid to the pot. Continue simmering for 10 to 15 minutes, or until the potatoes and corn are tender.
- Blend Part of the Soup: Carefully transfer 2 cups of the hot soup to a high-speed blender. Add raw cashews and blend until completely smooth and creamy.
- Combine and Finish: Stir the creamy blended mixture back into the pot of chowder. Add fresh lemon juice and adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Serve hot, garnished with chopped chives and optional dollops of sour cream or vegan sour cream for an extra creamy touch.
Notes
- Using fresh sweet corn gives the chowder a naturally sweet flavor, but frozen corn can be substituted if needed.
- The raw cashews contribute creaminess without dairy; soaking them beforehand can help if your blender isn’t high-powered.
- Old Bay Seasoning offers a complex blend of spices that enhances the chowder’s flavor but can be substituted with celery salt and paprika if not available.
- For a vegan version, use vegan butter and sour cream alternatives.
- The scraping of milky liquid from corn cobs intensifies the corn flavor in the chowder.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
