Creamy Vegan Sweet Potato And Corn Chowder Recipes

VEGAN SWEET POTATO CORN CHOWDER

Steps:

• Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
• Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
• Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
• Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
• Season with salt and pepper and serve right away.

CREAMY VEGAN CORN CHOWDER

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.

CREAMY VEGAN SWEET POTATO AND CORN CHOWDER

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
• Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
• Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
• Whisk flour into soup, stir until thickened, and remove soup from heat.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).