Hi Dana! Check out this vegan cream of mushroom soup—could be really helpful as you adapt the chowder recipe: https://food52.com/recipes/51536-vegan-cream-of-mushroom-and-wild-rice-soup. Cashew cream seems like it would be a good substitute for the dairy (unlike coconut milk or cream, it has a very mild flavor) and I'm always a fan of mushrooms in place of bacon. If you give it a try, let us know how it goes!
I agree with the mushroom substitute and would also suggest smoked coconut chips as a substitute for the bacon. Or you can use the mushrooms and smoked sea salt combination. Oaktown Spice Shop carries a wonderful Applewood Smoked Sea Salt that tastes like bacon-y goodness. They're also a vendor for F52's The Shop.
I would also suggest using coconut milk, which has a lovely richness and consistency. While it might be stronger in flavor, coconut goes really nicely with corn.
Hi Dana, I make vegan chowders all the time! To convert this recipe I would substitute the bacon with some puréed chipotle in adobo sauce, (I purée a whole jar at a time) and I would substitute the cream with Caliefa coffee creamer. It is a blend of almond and coconut and isn’t overpowering. Alternatively, you could mash some extra potatoes to thicken the brothe. Good luck!
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I make vegan chowders all the time! To convert this recipe I would substitute the bacon with some puréed chipotle in adobo sauce, (I purée a whole jar at a time) and I would substitute the cream with Caliefa coffee creamer. It is a blend of almond and coconut and isn’t overpowering. Alternatively, you could mash some extra potatoes to thicken the brothe. Good luck!