Crazy Rich Vegan Corn Chowder Recipes

VEGAN CORN CHOWDER

Steps:

• Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
• Cook until soft, then add the garlic, celery, and potatoes.
• Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
• Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
• Taste and adjust seasonings and serve with chopped chives.

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6

RICH & CREAMY VEGAN CORN CHOWDER

Steps:

• Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.
• Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
• Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
• Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
• Remove from heat. Remove the thyme stems. Stir in the corn.
• Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.
• Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
• Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!
• Keeps well refrigerated for about 3 days.

VEGAN CORN CHOWDER

Steps:

• Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
• Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
• Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
• Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

CREAMY VEGAN CORN CHOWDER

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
• Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

VEGAN TOFU AND CORN CHOWDER

Steps:

• Melt margarine in a large saucepan and gently cook onions until soft.
• Stir in curry powder, paprika and flour and cook for 1 minute. Gradually add stock while wisking, and bring to boil, stirring often.
• Stir in soymilk and corn and simmer for 5 minutes.
• Stir in tofu and simmer another 5 minutes. Garnish with parsley. :).