Sunrabbits Vegan Creamy Corn Chowder Recipes

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CREAMY VEGAN CORN CHOWDER



Creamy Vegan Corn Chowder image

I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.

Provided by BREGGIE110

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

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.

Nutrition Facts : Calories 153 calories, Carbohydrate 20.5 g, Fat 6.7 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 476 mg, Sugar 7.1 g

CREAMY VEGAN CORN CHOWDER



Creamy Vegan Corn Chowder image

Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Soup     Summer     Vegan

Time 40m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium white onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
4 cups diced yukon gold potatoes
4-5 cups cups fresh sweet corn (can also use frozen)
1 (15 ounce) can light coconut milk (or regular milk if not vegan)
2 1/2 cups vegetarian broth
Optional if not vegan: 1/4 cup sour cream to give it additional creaminess
1 teaspoon salt, plus more to taste
Freshly ground black pepper
To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions

Steps:

  • In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
  • Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
  • To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.
  • To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.

Nutrition Facts : ServingSize 1 serving, Calories 312 kcal, Carbohydrate 58.4 g, Protein 8.9 g, Fat 7.1 g, SaturatedFat 0.9 g, Fiber 9.7 g, Sugar 13.5 g

CHUNKY CORN CHOWDER (VEGAN)



Chunky Corn Chowder (Vegan) image

A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless.

Provided by T Ray

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, diced
1 tablespoon minced garlic
2 cups vegetable broth
6 medium red potatoes, diced
1 cup chopped baby carrots
2 (15.25 ounce) cans whole kernel corn, drained
1 ½ cups soy milk
1 tablespoon garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
½ cup soy milk
2 tablespoons dried parsley

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
  • Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
  • Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

Nutrition Facts : Calories 301 calories, Carbohydrate 57.7 g, Fat 5.9 g, Fiber 6.4 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 1068.9 mg, Sugar 9.7 g

RICH & CREAMY VEGAN CORN CHOWDER



Rich & Creamy Vegan Corn Chowder image

Rich, hearty, comforting, buttery ... I can think of so many adjectives to describe my new favorite corn chowder recipe. Who needs the dairy? Not moi!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion (diced) (about 2 cups diced)
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
2 cups low-sodium vegetable broth
1 (15-ounce) can lite coconut milk
1 pound Yukon gold potatoes (unpeeled, cut into 1/2-inch dice) (about 3 cups)
4 sprigs fresh thyme (or 1/2 teaspoon dried)
1 (16-ounce) bag frozen sweet corn kernels

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.

Nutrition Facts : ServingSize 1 cup, Calories 254 kcal, Sugar 5 g, Sodium 453 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 36 g, Fiber 4 g, Protein 5 g

CREAMIEST VEGAN CORN CHOWDER



Creamiest Vegan Corn Chowder image

The base of this soup used to be a roux-thickened chicken broth with milk and cheese added. However, since becoming vegan, I had to adapt, and I'm proud to say that this version is thicker and creamier than the original, and it was all achieved without a drop of flour or milk. It's not only the best vegan corn chowder recipe I've had, but it's just plain the best corn chowder ever. Even my non-vegan family loves it, and they request it regularly. This recipe makes a lot, but it keeps and freezes very well.

Provided by allisonmdickson

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h15m

Yield 12

Number Of Ingredients 14

2 teaspoons extra-virgin olive oil
1 onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
4 pounds russet potatoes, peeled and finely diced
1 head cauliflower, cut into bite-size pieces
2 bay leaves
½ teaspoon dried thyme
½ teaspoon dried oregano
2 quarts vegetable broth
8 cups fresh corn kernels, divided
1 cup cashews
⅓ cup nutritional yeast
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
  • Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
  • Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 61.5 g, Fat 8 g, Fiber 8.9 g, Protein 12.2 g, SaturatedFat 1.4 g, Sodium 446.3 mg, Sugar 9.8 g

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER



Sunrabbit's Vegan Creamy Corn Chowder image

Like all my recipes, this corn chowder is vegan and uses only fresh, whole food ingredients! I put this together because I wanted a delicious, thick, creamy slow cooker recipe for chilly fall days. It has become a family favorite, and is great for potlucks!

Provided by Sunrabbit

Categories     Chowders

Time 6h30m

Yield 13 1/3 cups, 10 serving(s)

Number Of Ingredients 16

2 1/2 lbs potatoes, scrubbed and chopped
1 medium yellow onion, diced
1 yellow bell pepper, chopped
3 cups water
2 cups almond milk
2 vegan bouillon cubes (I use Edward and Sons)
6 -10 fresh garlic cloves, peeled
15 ounces garbanzo beans, drained or 1 1/2 cups garbanzo beans
1/4 cup nutritional yeast flakes
4 teaspoons sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 cups almond milk
1 cup raw cashews
1 lb organic frozen corn

Steps:

  • Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
  • Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
  • About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
  • Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
  • NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.

CORN CHOWDER(VEGAN)



Corn Chowder(Vegan) image

A hearty and flavorful soup that is super easy! This is a classic recipe, except that cashew cream replaces the dairy! And instead of the traditional bacon, smoky chipotle pepper is added. Adapted from Chef Tal Ronnen's The Conscious Cook.

Provided by Sharon123

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

sea salt
4 tablespoons extra virgin olive oil
2 cups vidalia onions, diced (or other sweet onions)
2 large carrots, peeled, diced 1/4-inch
1 celery, diced 1/4-inch
1 red bell pepper, diced 1/4-inch
1 dried chipotle pepper (use the canned)
5 cups vegetable broth (if you can find faux chicken stock, use that)
2 large yukon gold potatoes, peeled, cut into 1/4-inch dice
2 fresh thyme sprigs
6 ears raw corn (kernels cut off corn)
2 ears roasted corn (or grilled)
1 1/2 cups thick cashew cream (Cashew Cream(Regular and Thick))
fresh ground black pepper
2 tablespoons chives, minced
1/2 cup diced tomato

Steps:

  • Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
  • Add the onions, carrots, celery, bell pepper, and chipotle peppper. Saute for about 10 minutes, stirring frequently.
  • Add the stock, potatoes, and thyme and bring to a boil. Reduce heat and simmer until the potatoes are tender, 15-20 minutes.
  • With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper to taste. Simmer fo 15 minutes, then remove the chipotle pepper and thyme sprigs.
  • Garnish with the chives, tomato, and roasted corn kernels. Enjoy! :).

Nutrition Facts : Calories 511.9, Fat 29.8, SaturatedFat 13.2, Cholesterol 66.3, Sodium 120.4, Carbohydrate 61.9, Fiber 7.6, Sugar 10.7, Protein 8.6

SUNRABBIT'S VEGAN SWEET CORN BREAD



Sunrabbit's Vegan Sweet Corn Bread image

Make and share this Sunrabbit's Vegan Sweet Corn Bread recipe from Food.com.

Provided by Sunrabbit

Categories     Quick Breads

Time 40m

Yield 1 8x8, 9 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup whole wheat pastry flour
2/3 cup unrefined sugar
1 teaspoon sea salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup extra light olive oil
1/2 cup almond milk
1/2 cup water
1 -2 tablespoon cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F. Line 8x8" baking dish with parchment paper.
  • Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).
  • Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
  • Bake for 30 minutes, or until toothpick inserted in the center comes out clean. Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.

Nutrition Facts : Calories 228.5, Fat 8.8, SaturatedFat 1.2, Sodium 434.9, Carbohydrate 36.5, Fiber 2.4, Sugar 16.3, Protein 2.9

VEGAN CORN & VEGETABLE CHOWDER



Vegan Corn & Vegetable Chowder image

The recipe can be altered concerning how much of certain vegetables are used. A lower fat version would probably call for oat or soy milk instead of cream, but the thickness gives it the chowder appeal. The cheese you use also changes the flavour noticably. Shopping for all these ingredients I discovered that most vegtable stocks aren't vegan. I made this as part of a birthday dinner for my vegan boyfriend and he claims it's very tasty.

Provided by Gnome of Plow-Land

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil (sunflower oil best)
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potatoes, diced or 7 small potatoes
1/2 a zucchini, diced
2 tablespoons all-purpose flour
2 1/2 cups oat cream
1 1/4 vegan vegetable stock
1 ounce broccoli floret
3 cups canned corn, drained
3/4 cup smoked soy cheese or 3/4 cup vegan cheddar cheese
salt
pepper
fresh cilantro (to garnish)

Steps:

  • Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.
  • Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
  • Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
  • Stir in cheese until it melts.
  • Season and garnish as desired.

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From plantivores.com


EASY VEGAN CORN CHOWDER - VEGGIE FUN KITCHEN
Line the bottom of a saute pan with about 1 cup of vegetable broth. Saute onions, celery, and carrots for about 5 minutes or until they have just begun to soften. Watch your pan carefully so that it doesn't burn. Add in more broth if necessary. Add in the rest of the broth along with the potatoes and frozen corn.
From veggiefunkitchen.com


SUNRABBITS VEGAN CREAMY CORN CHOWDER RECIPE - FOOD.COM
Mar 23, 2015 - Like all my recipes, this corn chowder is vegan and uses only fresh, whole food ingredients! I put this together because I wanted a delicious, thick, creamy slow cooker recipe for chilly fall days. It has become a family favorite, and is great for potlucks!
From pinterest.com


SUNRABBITS VEGAN CREAMY CORN CHOWDER RECIPE - FOOD.COM
Dec 17, 2015 - this corn chowder is vegan and uses only fresh, whole food ingredients! I put this together because I wanted a delicious, thick, creamy slow cooker recipe for chilly fall days. It has become a family favorite, and is great for potlucks!
From pinterest.com


VEGAN CORN CHOWDER - I HEART VEGETABLES
2019-12-09 Add remaining 1 1/2 teaspoons of oil to a Dutch oven or large pot. Add onion and ¼ teaspoon salt and cook until onion is softened and beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, roasted corn and poblanos to pot and bring to simmer.
From iheartvegetables.com


CREAMY CORN AND VEGETABLE CHOWDER - MY POCKET KITCHEN
2020-08-21 Remove corn kernels from cobs. Set aside. Chop all the vegetables, garlic and herbs. Heat oil in a large pot over medium heat. Add onions, carrot and celery. Saute for 7-8 minutes or until onion is soft. Add corn, zucchini, red pepper, jalapeno, garlic, chili powder, salt, and pepper, Saute for another 2 minutes.
From mypocketkitchen.com


SMOKY VEGAN CORN CHOWDER WITH BASIL - CADRY'S KITCHEN
2020-08-05 Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined. . Add the vegetable broth and nondairy milk to …
From cadryskitchen.com


THE BEST 15 VEGAN CORN CHOWDER RECIPE – EASY RECIPES TO MAKE …
4. Creamy and hearty vegan corn chowder with potatoes Rich; 5. Easy Vegan Corn Chowder; 6. Creamy Vegan Corn Chowder; 7. Creamy Vegan Roasted Corn Chowder – The Ginger Veganista; 8. Vegan Corn Chowder; 9. 15 Healthy Soup Recipes My Life and Kids; 10. Vegan Corn Chowder Happy Healthy Mama; 11. Southwestern Corn Chowder Recipe Cookie and …
From eatwhatweeat.com


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