Vegan Creamy Corn Chowder Recipes

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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

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

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

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.

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