Vegan Corn Vegetable Chowder Recipes

VEGAN CORN CHOWDER

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.

VEGAN CORN CHOWDER

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.

VEGAN CORN & VEGETABLE CHOWDER

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.

CREAMIEST VEGAN CORN CHOWDER

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.

VEGAN CORN CHOWDER

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.