Best 4 Rich Creamy Vegan Corn Chowder Recipes
Indulge in a culinary symphony of creamy vegan corn chowder, a hearty and flavorful delight that caters to discerning palates. This rich and velvety chowder is crafted with the finest plant-based ingredients, ensuring a delectable experience without compromising taste or satisfaction. Join us on a culinary journey as we explore the secrets behind crafting the perfect vegan corn chowder, promising a symphony of flavors that will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
CREAMY VEGAN CORN CHOWDER
This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free, low-fat, easy to make in one-pot. It's a great dinner or side for the summer months when fresh corn is in season. But it can be also made in the cooler months with frozen corn. This hearty thick soup tastes best when you serve it in a bread bowl!
Provided by Michaela Vais
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- Watch the video (scroll down a bit) to see all instruction steps.
- Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
- Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
- Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
- Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 minutes or until the potatoes are fork tender.
- Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
- This is how the soup looks before blending.
- Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
- Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 41.8 g, Protein 10.6 g, Fat 14 g, Fiber 9.2 g, Sugar 11.6 g, ServingSize 1 serving
CREAMY VEGAN CORN CHOWDER
Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Soup Summer Vegan
Time 40m
Number Of Ingredients 12
Steps:
- In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
- Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.
- To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.
Nutrition Facts : ServingSize 1 serving, Calories 312 kcal, Carbohydrate 58.4 g, Protein 8.9 g, Fat 7.1 g, SaturatedFat 0.9 g, Fiber 9.7 g, Sugar 13.5 g
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
CRAZY RICH VEGAN CORN CHOWDER
Many people think you can't use words like thick, rich and creamy to describe vegan food. This is a vegan chowder recipe that proves you wrong. Seriously. After a week of bronchitis and rainy cold weather, I decided it was time for a chowder. This is really rich, super tasty, filling and actually pretty easy to make. I like to eat it with some nice fluffy french bread, but you could aslo serve it with biscuits or even in a breadbowl.
Provided by Big Fat Vegan
Categories Vegan
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together cream cheese and unsweetened soy milk until it is well combined and frothy. Set it aside.
- In a large saucepan or small soup pot, heat 2 tbsp of butter over medium heat. Add the onions, garlic, leeks and celery. sautee until the onions and celery are tender. If using bacon, add it now.
- Make a roux. Add the remaining butter, let it begin melting and add the flour but by bit, stirring as you add it. Add the poultry seasoning/ sage. When the butter and flour have been fully combined, keep moving it around in the pan until it begins to heat up and begins to brown.
- When the roux has begun to brown, begin adding the stock and water, scraping the bottom of the pan to lift any of the roux that has stuck to the pan. Stir while adding the liquid. Add the potatoes.
- Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes or until potatoes are soft, stirring often. If you find the mixture too thick (like that's possible!) just add 1/4 cup of water.
- When the potatoes have softened, add the corn and the milk and cream cheese mixture a little at a time, stirring as you add. Taste and add salt and pepper as needed. Continue heating the soup until the corn is hot and the potatoes are fully tender, being careful not bring the mixture to a boil again.
- Remove from heat, and serve with a leaf or two fresh sage, or fresh chives sprinkled on top.
Nutrition Facts : Calories 462.3, Fat 3.4, SaturatedFat 0.5, Sodium 86, Carbohydrate 101.3, Fiber 11.8, Sugar 7.2, Protein 15.2
Tips:
- For a creamier chowder, use full-fat coconut milk. If you prefer a lighter chowder, use low-fat or light coconut milk.
- Be sure to use fresh or frozen corn kernels for the best flavor. Avoid using canned corn, as it can be mushy and flavorless.
- If you don't have vegetable broth on hand, you can use water instead. However, vegetable broth will add more flavor to the chowder.
- Feel free to add other vegetables to the chowder, such as diced potatoes, carrots, or celery.
- Serve the chowder with a side of crusty bread or crackers for a complete meal.
Conclusion:
This vegan corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is creamy, flavorful, and packed with vegetables. Plus, it is a great way to use up leftover corn on the cob. So next time you are looking for a hearty and satisfying soup, give this vegan corn chowder a try. You won't be disappointed!
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