Vegan Corn And Potato Chowder Recipes
VEGAN CORN AND POTATO CHOWDER
Steps:
- Dice onion. In a large stockpot over medium-high heat, sauté onion in 3 Tbsp. broth/water for about 7-8 minutes.
- Meanwhile, mince garlic and cut potatoes into about 3/4″ chunks.
- Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.
- Add minced garlic and cook for 1 minute.
- Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.
- Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
- Salt/pepper to taste, and add more nutritional yeast if desired.
- Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)
- Garnish with fresh chives, green onion, etc. if desired.
Nutrition Facts : Calories 276 kcal, Carbohydrate 57 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
NON-DAIRY VEGAN POTATO CORN CHOWDER
This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.
Provided by PdxBarb
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- Remove skillet from heat and put on the side.
- When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- Heat the chowder on medium heat for about 5-10 minutes.
Nutrition Facts : Calories 236.6, Fat 2.5, SaturatedFat 0.3, Sodium 47.7, Carbohydrate 50.3, Fiber 6.6, Sugar 4, Protein 7.1
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
- Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
- Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
- Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
- Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
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- After 5 minutes drain the cashews and add to the Vitamix or other high speed blender along with the coconut milk, vegetable broth, nutritional yeast, lemon juice and miso paste. Blend until completely smooth and creamy. Note: This usually fills my Vitamix blender jar up to the very top, so if your blender is a lot smaller, I would omit the plant-milk and add it to the stock pot separately.
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- Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.
- Remove the bay leaf. Blend about 1/4-1/3 of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour)
- Mix in the non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed.
EASY VEGAN POTATO AND CORN CHOWDER - IT DOESN'T TASTE …
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- Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
- Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
- Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.
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- Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
- In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
- Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.
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