Vegan Corn Chowder Recipes

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VEGAN CORN CHOWDER



Vegan Corn Chowder image

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

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 ribs celery, chopped
1 Yukon gold potato, chopped
4 ears fresh sweet corn, husked
1 red pepper, diced
½ teaspoon celery salt
½ teaspoon smoked paprika
1 tablespoon sherry vinegar, or white wine vinegar
2 cups vegetable broth
1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
Sea salt and freshly ground black pepper
Chopped chives, for garnish
Reserve some corn kernels and diced red pepper for garnish (optional)

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.

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

SIMPLE SUMMER CORN SOUP



Simple Summer Corn Soup image

9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.

Provided by Minimalist Baker

Categories     Entree     Side     Soup

Time 30m

Number Of Ingredients 10

2-3 Tbsp olive oil
1/2 large white onion ((chopped // 1/2 onion yields ~1 cup))
2 cloves garlic ((minced))
4 small red potatoes* ((quartered // peeling, optional))
Sea salt and ground black pepper
3 ears corn* ((kernels sliced off))
2 cups low sodium veggie broth* (DIY or store-bought)
2 cups unsweetened plain almond milk* ((or regular milk if not vegan))
2-3 stalks green onions ((for garnish // chopped))
1-2 Tbsp nutritional yeast for a cheesy flavor ((optional))

Steps:

  • To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
  • Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  • Add most of the corn, reserving a little for garnish, and stir.
  • NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
  • Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
  • If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
  • Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  • To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Nutrition Facts : ServingSize 1 serving, Calories 220 kcal, Carbohydrate 26 g, Protein 3.5 g, Fat 11 g, SaturatedFat 1 g, Sodium 412 mg, Fiber 4 g, Sugar 5 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

VEGAN CORN CHOWDER



VEGAN CORN CHOWDER image

Creamy and chock full of veggies, this Vegan Corn Chowder is 100% dairy-free and easy to make with a handful of simple, everyday ingredients!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 45m

Number Of Ingredients 18

1 tablespoon olive oil or 1/4 cup water
1 medium onion, diced
3 - 4 garlic cloves, minced
1 medium red bell pepper, diced
2 celery ribs (or green bell pepper), diced
1 teaspoon thyme
1/2 - 1 teaspoon smoked paprika
2 bay leaves
4 1/2 cups vegetable broth
8 ears of corn, shucked (or 6 - 7 cups frozen or canned)
1lb. potatoes (any regular or sweet), cubed into 1/2 inches*
3/4 cup raw cashews or 1 can (14oz) coconut milk or cream
salt + pepper, to taste
chopped fresh parsley, chives, or green onions
red pepper flakes
a sprinkle of smoked paprika or nutritional yeast
Coconut Bacon
shredded vegan cheese

Steps:

  • If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
  • In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
  • Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
  • Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
  • Ladle into individual bowls and top with your favorite toppings.
  • Serves 4 - 6

Nutrition Facts : Calories 320 calories, Sugar 18.7 g, Sodium 352.6 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 53.4 g, Fiber 6.9 g, Protein 11.4 g, Cholesterol 0 mg

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

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)



Corn, Mushroom, and Potato Chowder (Vegan) image

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

3 tablespoons olive oil
3 yellow onions, sliced
3 garlic cloves, chopped
4 cups vegetable broth
5 potatoes, peeled and cut into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) package frozen corn
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup plain soymilk (more or less to taste)

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.

VEGAN CORN CHOWDER



Vegan Corn Chowder image

Make and share this Vegan Corn Chowder recipe from Food.com.

Provided by Sara12345

Categories     Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons olive oil
1/2 yellow onion, diced
1/2 red bell pepper, diced
2 small carrots, diced
1/2 teaspoon dried sage
1/4 teaspoon dried basil
1/2 teaspoon salt
fresh black pepper
2 cups vegetable broth
1 1/2 cups frozen corn
2 small russet potatoes, diced
1 bay leaf
1/8 teaspoon cayenne
2 teaspoons lemon juice
6 tablespoons soymilk
2 teaspoons maple syrup

Steps:

  • Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
  • Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
  • Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
  • Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

Nutrition Facts : Calories 352.1, Fat 5.6, SaturatedFat 0.8, Sodium 656.8, Carbohydrate 72, Fiber 9.8, Sugar 10.3, Protein 10.2

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From masterclass.com


VEGAN CORN CHOWDER | BEST CREAMY CORN SOUP RECIPE - ELAVEGAN
2019-04-25 Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally. Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
From elavegan.com


VEGAN CORN CHOWDER | FOODBYMARIA
2021-03-15 This vegan corn chowder recipe is loaded with flavour with the chipotle sausage and is incredibly comforting for the winter months. Ingredients. Scale 1x 2x 3x. 2 tbsp. olive oil 1 medium-large sweet white onion, fine-medium chop 4 clove garlic, finely chopped season to taste 1/2 cup green onion, roughly chopped 2 cups baby potatoes, halved 2 tbsp. vegan stock …
From foodbymaria.com


SWEETCORN CHOWDER | THE VEGAN SOCIETY
Fry the onion gently in the vegetable oil until it starts to soften and become transparent. Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked. Add the soya milk and blend for a few seconds only, to retain some of the crunch from the sweetcorn. Reheat gently.
From vegansociety.com


VEGAN CORN CHOWDER - SUPER CREAMY! - CRAZY VEGAN KITCHEN
Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking. Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
From crazyvegankitchen.com


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