Best 2 Tangy Vegan Crockpot Corn Chowder Recipes

Indulge in a delightful culinary journey with our tantalizing Tangy Vegan Crockpot Corn Chowder recipe, an explosion of flavors that will warm your soul and tantalize your taste buds. This hearty and creamy chowder is crafted with a symphony of fresh vegetables, sweet corn, and a zesty blend of spices, all simmered to perfection in a slow cooker for maximum flavor infusion. Accompanying this delectable chowder are three additional vegan recipes that will elevate your plant-based dining experience:

1. **Tangy Vegan Crockpot Corn Chowder:** Embark on a culinary adventure with our signature Tangy Vegan Crockpot Corn Chowder, a symphony of flavors that will leave you craving more. This hearty and creamy chowder is brimming with fresh vegetables, sweet corn, and a zesty blend of spices, all simmered to perfection in a slow cooker for maximum flavor infusion.

2. **Creamy Vegan Mushroom Soup:** Immerse yourself in the velvety goodness of our Creamy Vegan Mushroom Soup, a comforting and flavorful dish that showcases the earthy essence of mushrooms. This luscious soup is crafted with a medley of sautéed mushrooms, creamy coconut milk, and a touch of aromatic herbs, resulting in a rich and satisfying experience.

3. **Easy Vegan Chili:** Embark on a culinary adventure with our Easy Vegan Chili, a hearty and wholesome dish that packs a flavorful punch. This satisfying chili is loaded with an array of beans, colorful vegetables, and a blend of zesty spices, all simmered together to create a comforting and satisfying meal.

4. **Loaded Vegan Baked Potato Bar:** Elevate your next gathering with our Loaded Vegan Baked Potato Bar, a versatile and customizable dish that caters to every palate. This indulgent spread features perfectly baked potatoes topped with a variety of delectable vegan toppings, ranging from classic favorites to creative and unexpected combinations.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

For a thicker chowder, blend about 2 cups of the cooked chowder in a blender until smooth and then stir it back into the pot.
To make the chowder spicier, add a pinch of cayenne pepper or a few dashes of hot sauce.
If you don't have any vegan sour cream, you can make your own by blending 1 cup of cashews, 1/4 cup of lemon juice, 1/4 cup of water, and 1/4 teaspoon of salt until smooth.
For a smoky flavor, add a chipotle pepper in adobo sauce to the pot along with the other ingredients.
To add a bit of sweetness, stir in a tablespoon of maple syrup or agave nectar.
If you don't have any fresh corn, you can use frozen corn kernels instead. Just be sure to thaw them before adding them to the pot.
Serve the chowder with a side of crusty bread, crackers, or a salad.

Conclusion:

This tangy vegan crockpot corn chowder is a delicious and easy-to-make meal that's perfect for a cold day. It's also a great way to use up leftover corn on the cob. With a few simple ingredients and a little time, you can have a hearty and flavorful chowder that the whole family will enjoy. So next time you're looking for a comforting and satisfying meal, give this recipe a try.