Indulge in the comforting and flavorful vegan Corn, Mushroom, and Potato Chowder, a delectable soup that combines the goodness of fresh corn, earthy mushrooms, tender potatoes, and a creamy, plant-based broth. This hearty and satisfying chowder is a symphony of flavors and textures that will warm your soul on a chilly day.
This vegan chowder features a medley of wholesome ingredients, including sweet corn kernels, hearty potatoes, savory mushrooms, aromatic onions, and a blend of spices. The creamy broth is made from a combination of plant-based milk, vegetable broth, and a touch of cornstarch for a velvety texture.
Accompanying the main recipe, you'll find a collection of additional chowder variations to suit your preferences. For a smoky twist, try the Roasted Poblano and Corn Chowder, where roasted poblano peppers add a delightful depth of flavor. If you're a fan of spicy dishes, the Spicy Vegan Corn Chowder will tantalize your taste buds with a blend of chili peppers and spices.
For those who love seafood flavors, the Vegan Corn and Clam Chowder offers a plant-based take on the classic New England clam chowder, featuring tender jackfruit as a sustainable alternative to clams. And for a hearty and satisfying chowder with a twist, the Vegan Corn and Sausage Chowder combines sweet corn, savory sausage, and a creamy broth for a comforting and flavorful meal.
With its versatility and deliciousness, this collection of vegan chowder recipes will satisfy your cravings for a comforting and wholesome soup. Whether you prefer classic flavors or crave something spicy or smoky, there's a chowder recipe here to suit every taste.
SIMPLE SUMMER CORN SOUP
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
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
VEGAN CORN CHOWDER
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
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
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't be afraid to experiment with different vegetables. You can add any vegetables you like to this chowder, such as carrots, celery, or bell peppers.
- If you don't have any vegetable broth, you can use water instead. Just add a little extra salt and pepper to taste.
- Serve the chowder hot with a side of crusty bread or crackers. You can also add a dollop of sour cream or yogurt for extra richness.
Conclusion:
Corn, mushroom, and potato chowder is a delicious and hearty vegan soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this chowder a try. You won't be disappointed!
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