Meatlesscornchowder Recipes

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EASY VEGETARIAN CORN CHOWDER



Easy Vegetarian Corn Chowder image

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

6 tablespoons butter
¼ cup diced onion
½ cup diced celery
6 tablespoons all-purpose flour
2 (14.5 ounce) cans vegetable broth
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons shredded carrot
1 cup half-and-half cream
¾ cup skim milk
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch salt

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

THE MINIMALIST'S CORN CHOWDER



The Minimalist's Corn Chowder image

Provided by Mark Bittman

Categories     Soup/Stew     Onion     Pepper     Potato     Tomato     Dinner     Corn     Summer     Healthy     Parsley     Simmer     Boil     Butter     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped, optional
1 cup milk
1/2 cup chopped fresh parsley leaves, optional

Steps:

  • 1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
  • 2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
  • 3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.
  • Keys To Success
  • STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.
  • TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.
  • AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don't overcook. But the new supersweet hybrids, which retain much of their flavor in the refrigerator for a few days, are not as tender, and their kernels should be cooked for a few minutes at least. Just keep tasting and stop cooking when the texture seems right.

VEGETARIAN CORN CHOWDER



Vegetarian Corn Chowder image

I don't eat shellfish, and whenever I wanted to get a bowl of chowder in a restaurant, it always had shellfish in it. Here is a hearty recipe for those who prefer their corn chowder vegetarian.

Provided by SJG3483

Categories     Chowders

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

8 medium potatoes (give or take, depending on desired thickness)
2 cups water
2 (11 ounce) cans kernel corn (drained)
2 (9 ounce) cans creamed corn
2 (12 ounce) cans evaporated milk
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
3/4 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Peel and dice potatoes.
  • Bring potatoes, water, and onion to a boil.
  • Simmer on medium-high heat until potatoes are tender (8-10 miuntes) Stir in remaining ingredients.
  • Simmer, uncovered, for 3-5 minutes.
  • Serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).

Nutrition Facts : Calories 416.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 30.4, Sodium 800.2, Carbohydrate 75.3, Fiber 7.7, Sugar 7, Protein 13.7

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