Best 4 Vegan Corn Vegetable Chowder Recipes
Indulge in a delightful culinary journey with our enticing vegan corn vegetable chowder, a symphony of flavors that will tantalize your taste buds. This hearty and comforting soup is brimming with fresh corn kernels, an array of colorful vegetables, and a creamy, flavorful broth that is entirely plant-based. Our recipe caters to vegans and vegetarians, offering a satisfying and nutritious meal without compromising on taste.
Accompanying the chowder recipe, we present a collection of equally delectable vegan recipes that will complement your culinary repertoire. Discover the vibrant flavors of our vegan stir-fry, a colorful medley of vegetables tossed in a savory sauce, perfect for a quick and healthy weeknight dinner. For a refreshing and tangy twist, try our vegan ceviche, a zesty combination of marinated vegetables and fruits that will transport you to the coast. And for a sweet treat, indulge in our vegan chocolate mousse, a rich and decadent dessert that will satisfy your cravings without any dairy.
CREAMY VEGAN CORN CHOWDER
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
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
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.
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
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
VEGAN CORN & VEGETABLE CHOWDER
The recipe can be altered concerning how much of certain vegetables are used. A lower fat version would probably call for oat or soy milk instead of cream, but the thickness gives it the chowder appeal. The cheese you use also changes the flavour noticably. Shopping for all these ingredients I discovered that most vegtable stocks aren't vegan. I made this as part of a birthday dinner for my vegan boyfriend and he claims it's very tasty.
Provided by Gnome of Plow-Land
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Tips:
- Fresh corn is best for this chowder. If you are using frozen corn, thaw it before using.
- You can use any type of vegetable broth or stock in this recipe. Vegetable broth will give you a lighter-tasting chowder, while stock will give you a richer flavor.
- Be sure to cook the vegetables until they are tender but not mushy, otherwise the chowder will be thin and watery.
- If you want a thicker chowder, you can add a cornstarch slurry. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Stir the cornstarch slurry into the chowder and cook until thickened.
- Serve the chowder hot with a side of crusty bread or crackers.
Conclusion:
- Fresh corn is best for this chowder. If you are using frozen corn, thaw it before using.
- You can use any type of vegetable broth or stock in this recipe. Vegetable broth will give you a lighter-tasting chowder, while stock will give you a richer flavor.
- Be sure to cook the vegetables until they are tender but not mushy, otherwise the chowder will be thin and watery.
- If you want a thicker chowder, you can add a cornstarch slurry. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Stir the cornstarch slurry into the chowder and cook until thickened.
- Serve the chowder hot with a side of crusty bread or crackers.
Conclusion:
This vegan corn and vegetable chowder is a hearty, flavorful, and satisfying soup that is perfect for a cold day. It is made with fresh corn, vegetables, and a creamy broth. The chowder is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and healthy soup, give this vegan corn and vegetable chowder a try.
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