December 30, 2013 7

{dairy-free} Creamy Potato Chowder with a Touch of Red Wine

I’m Sherrie 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 naturally vegan.



Creamy Potato Chowder with a Touch of Red Wine

{serves 6-8}


  • 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
  • 1/4 cup red wine
  • 1 cup frozen organic sweet corn
  • 1 cup raw cashews, soaked in water for 4 hours
  • 3/4 cup filtered water
  • coarse ground pepper, to taste
  • sliced green onions, for garnish

Head over to Potluck to view my complete recipe!

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7 Responses to "{dairy-free} Creamy Potato Chowder with a Touch of Red Wine"

  1. Reply

    dishing up the dirt

    January 3, 2014 at 12:11 PM

    This sounds fantastic! Im heading over to check out the recipe now. Yum!

    • Reply


      January 3, 2014 at 1:01 PM

      It’s heavenly! Let me know if you make it :)


  2. Reply


    January 5, 2014 at 8:05 PM

    this is an AMAZING recipe. I will be using it!

    • Reply


      January 5, 2014 at 10:49 PM

      I love that – let me know how it turns out!


  3. Pingback: 25 Soups + Stews to Soothe Your Soul | With Food + Love

  4. Reply

    Allison Groff

    April 15, 2014 at 9:05 PM

    Does this soup freeze? I am cooking for my pregnant sister-in-law and take over loads of whatever I make. Also. Is the wine safe since it is cooked in the soup or should I omit and if so what would I replace it with?

    • Reply


      April 16, 2014 at 2:10 PM

      Hi Allison!

      The total amount of wine used in the recipe is 1/4 cup, there are up to 8 servings, so that would roughly be about 1/2 tablespoon of wine per serving. That alone, in my opinion, is nothing to be worried about*.

      AND the likelihood of the alcohol burning off while the soup is cooking is very high; yet another reason not to worry. However the wine is an integral part of the flavor, if you are comfortable using it, I would recommend doing so.

      The soup does freeze, good luck! XO SHERRIE

      *I am not a doctor – please seek the opinion of one if necessary.

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