Vegan Corn Vegetable Chowder Recipes

CREAMY VEGAN CORN CHOWDER

Creamy Vegan Corn Chowder image

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

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

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 & VEGETABLE CHOWDER

Vegan Corn & Vegetable Chowder image

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

Ingredients

1 tablespoon vegetable oil (sunflower oil best)
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potatoes, diced or 7 small potatoes
1/2 a zucchini, diced
2 tablespoons all-purpose flour
2 1/2 cups oat cream
1 1/4 vegan vegetable stock
1 ounce broccoli floret
3 cups canned corn, drained
3/4 cup smoked soy cheese or 3/4 cup vegan cheddar cheese
salt
pepper
fresh cilantro (to garnish)

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.

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

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