Vegan Corn Chowder Recipe Recipe Cards

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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

VEGAN CORN CHOWDER



Vegan Corn Chowder image

This vegan corn chowder is creamy and hearty and made with potatoes for a rich and comforting soup. A perfect appetizer or main course.

Provided by Alison Andrews

Categories     Appetizer     Soup

Time 50m

Number Of Ingredients 14

5 Corn on the Cob (or 4.5 cups (738g) Frozen Corn or Canned Corn, Drained)
3 Tablespoons Vegan Butter
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 teaspoon Dried Thyme
1/2 cup All Purpose Flour ((63g))
2 cups Vegetable Stock ((480ml))
28 ounces Canned Light Coconut Milk ((800ml, 2 cans) Unsweetened)
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 Large Potatoes ((1.2 pounds / 600g) peeled and cubed)
1 Bay Leaf
3/4 cup Green Onions (Chopped)
1 teaspoon Salt
Black Pepper to taste

Steps:

  • Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the empty corn cobs.
  • Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
  • Add in the crushed garlic and dried thyme and sauté with the onions.
  • Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
  • Add in the peeled chopped potatoes, the empty corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
  • Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
  • Remove the corn cobs and the bay leaf.
  • Add the fresh corn and let it cook for 5 minutes and then add in the chopped green onions and stir in. Add the salt and sprinkle on some black pepper to taste.
  • Serve with more chopped green onions on top and a sprinkle of ground black pepper.

Nutrition Facts : ServingSize 1 Serving, Calories 517 kcal, Sugar 10 g, Sodium 888 mg, Fat 30 g, SaturatedFat 24 g, TransFat 0.03 g, Carbohydrate 55 g, Fiber 7 g, Protein 8 g, UnsaturatedFat 5 g

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

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