EASY VEGETARIAN CORN CHOWDER
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Provided by Annette Hartman
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g
VEGETARIAN SLOW COOKER CORN CHOWDER
Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half. Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread.
Provided by emmelldee
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 3h30m
Yield 16
Number Of Ingredients 13
Steps:
- Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
- Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
- Cook, stirring occasionally, for about 3 hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.1 g, Cholesterol 26.2 mg, Fat 9.8 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.5 g, Sodium 583 mg, Sugar 7.7 g
VEGAN CORN CHOWDER
This creamy vegan corn chowder is one of my favorite soup recipes! Totally dairy-free, its rich texture comes from blended corn, potatoes, and light coconut milk. Gluten-free.
Provided by Jeanine Donofrio
Categories Soup
Time 35m
Yield 4-6
Number Of Ingredients 15
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.
SLOW COOKER VEGETABLE CHOWDER
Slow Cooker Vegetable Chowder! Save this vegan and gluten-free meal when you want an easy dinner option. Start in the morning and it's ready by the time you get home from work. Potatoes and vegetables in a creamy sauce.
Provided by Alex Caspero
Categories dinner
Time 6h15m
Number Of Ingredients 13
Steps:
- Place the onion, potatoes, carrots, pepper, green beans, celery, creamed corn, broth, parsley, basil, and oregano in the base of a crock-pot. Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cooked through. Season to taste with salt and pepper; depending on the saltiness of your broth you may or may not need salt. I usually add 1/2 teaspoon and go from there.
- Whisk together the soy milk and corn starch until dissolved. Slowly add the soy milk mixture to the chowder and cook on high another 30 minutes until thickened. Serve!
SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
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