Best 2 Vegan Gluten Free Corn Chowder Recipes
Indulge in a symphony of flavors with our tantalizing vegan and gluten-free corn chowder, a culinary masterpiece that embodies both health and indulgence. This delectable soup encapsulates the essence of comfort food, featuring a creamy, rich broth brimming with tender corn, sweet red peppers, aromatic onions, and a medley of savory spices. Experience the perfect balance of textures as the crispness of the corn contrasts with the velvety smoothness of the broth, creating a symphony of sensations in every spoonful. This recipe caters to diverse dietary needs, ensuring that everyone can savor this culinary delight.
Dive into a world of culinary exploration with our curated collection of corn chowder recipes, each offering a unique twist on this classic dish. From the traditional New England-style chowder, brimming with clams and potatoes, to the innovative roasted corn chowder, bursting with smoky sweetness, our recipes cater to every palate and preference. Embark on a flavor-filled journey as you discover the zesty Mexican corn chowder, infused with the vibrant flavors of fresh corn, peppers, and spices, or the hearty slow-cooker corn chowder, a testament to the magic of time and slow-simmered goodness.
Our recipes prioritize your well-being, featuring a vegan and gluten-free corn chowder that caters to dietary restrictions without compromising on taste. Indulge in the creamy goodness of this plant-based chowder, crafted with wholesome ingredients like coconut milk and gluten-free flour, ensuring a guilt-free indulgence. Experience the symphony of flavors as the medley of vegetables dances on your palate, enveloped in a rich, flavorful broth.
Prepare to be captivated by the exquisite flavors of our corn chowder recipes, each a culinary masterpiece in its own right. Whether you prefer the classic comfort of traditional corn chowder or crave the excitement of innovative variations, our collection has something for every food enthusiast. Embark on a culinary voyage, explore the diverse flavors, and savor the delectable essence of corn chowder in all its glory.
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
Tips:
- For a creamier chowder, use full-fat coconut milk. For a lighter chowder, use lite coconut milk.
- Use fresh or frozen corn kernels. If using frozen corn, thaw it before using.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat the chowder, thaw it overnight in the refrigerator or place it in a saucepan over low heat and stir until heated through.
Conclusion:
This vegan gluten-free corn chowder is a delicious and hearty soup that is perfect for a cold day. It is made with simple ingredients and is easy to make. The chowder is also packed with nutrients, making it a healthy and satisfying meal.
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