Vegan Corn Chowder with Yellow Split Peas

The perfect soup to welcome fall! This cozy, creamy vegan corn chowder is thickened with split peas, which provide great plant-based protein.

Vegan Corn Chowder with Yellow Split Peas

If I had to choose 2 favorite foods, they would be, without question, peaches and corn. While we’ve made our peace with peaches for this season, there’s still some wonderful corn at our farmers markets, which inspired me to make this corn chowder! It’s such a wonderful recipe to transition from summer to fall.

I’m a big fan of making healthy soups that are thick and creamy without using actual cream, like this creamy broccoli soup or this creamy tomato soup.  I love that this chowder uses yellow split peas – they thicken the soup nicely while adding some great plant-based protein.

Vegan Corn Chowder Recipe ingredients

This vegan corn chowder recipe comes from my friend Gena Hamshaw’s book Power Plates, which is full of 100 well-balanced vegan meals. You may know Gena from the book Vegan, which is another one of my favorite cookbooks. Power Plates is full of hearty salads, great grain bowls, soups, stews, and healthy pastas. It’s the perfect book to have as we head into the fall and winter because she has so many delicious, nourishing comfort food recipes. I have my eye on the Curried Tomato Stew with Chickpea Dumplings, and a beautiful recipe for Korean Tempeh Bowls with Broccoli and Brown Rice.

Vegan Corn Chowder Recipe with Yellow Split Peas

But let’s get back to this chowder! I love how it’s thick and creamy but in a light, feel-good way. I crisped up some coconut bacon for my topping, then added some chives and fresh parsley.

Serve your chowder in a big mug with some crusty bread and enjoy fall!

Vegan Corn Chowder with Yellow Split Peas

5.0 from 7 reviews

Vegan Corn Chowder with Yellow Split Peas

Cook time
Total time
Delicious, cozy, vegan corn chowder! Adapted from Power Plates by Gena Hamshaw.
Recipe type: Soup
Serves: 5
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup yellow split peas
  • 1 medium Yukon gold potato, peeled and chopped
  • Kernels from 4 ears corn (about 2 1⁄2 cups)
  • 3⁄4 teaspoon smoked paprika
  • 1 teaspoon sea salt, more to taste
  • 3⁄4 cup Cashew Cream (recipe below)
  • 1½ tablespoons apple cider vinegar
Cashew Cream (makes extra)
  • 3⁄4 cup raw cashews (soaked 2 hours, if not using a Vitamix)
  • 2⁄3 cup water
  • 1⁄4 teaspoon salt
Toppings options:
  • chives
  • extra fresh corn kernels
  • chopped parsley
  • red pepper flakes
  • coconut bacon (recipe below)
  • olive oil, for drizzling
  1. Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set ¾ cup aside.
  2. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  3. Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  4. Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.
Coconut "Bacon"
3/4 cup unsweetened coconut flakes
3/4 tablespoon tamari
scant ½ tablespoon maple syrup
1/4 teaspoon smoked paprika

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes along with the tamari, maple syrup and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 10 minutes.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Dawn Mayo from

    Thank you for this recipe! This is very timely for the fall season. 🙂
    I can’t wait to get back to my kitchen and try this out the soonest. I started a healthy lifestyle just last month and recipes like these are all I need to get started. Thank you!

    • Jeanine Donofrio

      I hope you love it as much as we did!

  2. Adriana

    Hi, Can you use whole milk instead of cashew cream? or would heavy cream be better? Love all your soup recipes. I make your black bean chili once a month usually!

    • Jeanine Donofrio

      Hi Adriana, I think either would be just fine – the cashew cream was about the consistency of a heavy cream, but the other elements (corn, split, peas, potato), all help thicken it as well. I’m glad you’re loving the black bean chili!

  3. Corn chowder is the BEST meal. This is absolutely stunning. I love the coconut bacon too! That’s a great flavor combo 🙂

    • Jeanine Donofrio

      Thanks, Kathleen!

  4. Susan

    This is a very intriguing recipe. I grew up on yellow split pea soup and didn’t care much for it, but I’m thinking that after 40-50 years without eating yellow split peas, I’m ready to try them again.

    • Jeanine Donofrio

      Hi Susan, I hope you love it – the corn gives it a really interesting flavor and the split peas provide texture and protein, more than anything else. It’s delish!

  5. kateinams

    Looks great!
    Fresh corn is not so easy to get where I am; how would canned corn change the recipe/cooking time?

    • Jeanine Donofrio

      Hi Kate, I think frozen corn might be better than canned, if you can find that. I wouldn’t change anything about the cook time. Hope that helps!


    Would coconut cream be a good substitute for the cashew cream? I know the consistency would be right, but unsure of the flavor profiles.


      I meant coconut MILK!

      • Jeanine Donofrio

        I used coconut milk and liked it in this corn chowder recipe that I posted awhile back:

        That recipe was a little more heavily spiced so I’m not sure exactly how it would affect this one without tasting it myself but I think it’s possible 🙂

  7. Julie from

    So good! Made this tonight with frozen corn. Added roasted green Chile’s and topped with tortilla chips. And we have enough for left overs tomorrow. I’ll try the coconut bacon. Thanks for the recipe!

    • Jeanine Donofrio

      Ooh, I love that twist with green chiles and tortilla chips! Glad you loved the recipe 🙂

  8. sabrina from

    love all of this, the split pea especially since I miss it and am using this as my welcome to the fall! thank you

  9. Mrs E from

    As soon as I saw your post I immediately thought of Gena’s recipe from Power Plates, I have the book and every recipe I’ve tried so far is a winner, including this fantastic soup! Whenever I make a batch…I think I’ve made this three times so far, it is enjoyed to the last drop! Nice job on finding this great recipe and posting it! I’ve never tried the topping of coconut bacon, but always add the chard, which makes it even healthier!

    • Jeanine Donofrio

      it’s so good! We really enjoyed it!

  10. Mrs E from

    I forgot to add, I have not tried it with the cashew crema either, and your recipe does not call for chard but I add a whole bunch stemmed and chopped after blending half of the soup and let it simmer for another 10 minutes. I also like the soup completely un blended as well.

    • Jeanine Donofrio

      I bet it’s really good with the chard! I just didn’t have any the day I was making it 🙂

  11. Gaby Dalkin

    YUM! I can literally taste fall while reading this cozy recipe!

  12. shridevi

    Thanks for sharing such a unique and healthy corn recipe…..
    keep sharing such a new and interesting recipes.
    Indian recipes

  13. Erin

    Just made it and it is perfect, right down to the coconut bacon. Great recipe! I ended up simmering the cashews (instead of soaking) through the chopping of the veg right up to just before the cream would be added to the soup, and then pureed in the cashew water. Came out so so velvety smooth. This is definitely a new favourite. Thanks!

  14. Alissa

    I’ve been making your fabulous recipes since you first started this blog. I wanted to let you know that my 9 year old refuses to eat anything I cook for him except this. He requires I make this at least once a week 🙂

    • Jeanine Donofrio

      Hi Alissa, oh I’m so happy to hear that you’ve been following for so long! Ha, I’m glad he loves the soup!

  15. Rosu Sensei

    My sons and daughter really love your recipes. Thank you for providing a good recipes for me to cook for my children. Really appreciate of what you have done. All my children will request me corn chowder each and every weekend. They really love it.

  16. Puneeta

    I had a day off work today and made the corn chowder soup with yellow split peas. It was delicious and definitely a recipe for life! Thank you.

    • Jeanine Donofrio

      Hi Puneeta, I’m so glad you enjoyed it!

  17. Laura

    This was really delicious! It was a big hit with my family. The only issue I had was my split peas we’re still a little crunchy after simmering for an hour and a half… At which point I gave up and finished the soup because we needed to eat and I didn’t want the other veggies to turn to mush. Maybe I should’ve soaked them first?

    • Jeanine Donofrio

      Hmm, wow, that’s a long time… I’ve only heard of that sort of thing happening at high altitude(?), otherwise it might be an issue with the freshness of the split peas? Either way, I definitely think soaking would help (and it can’t hurt).

  18. Bailey

    Made this tonight for dinner and it was outstanding! Thank you so much for providing another amazing recipe for our rotation!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.