Best 4 Vegetarian Smoky Spicy Corn Chowder Recipes

Calling all vegetarian chowder fans! Searching for a wonderfully vibrant and awe-inspiring dish bursting with flavor? Look no further! We bring you a culinary adventure like no other, a delectable voyage into the realm of "Vegetarian Smoky Spicy Corn Chowder." This delectable chowder offers an explosion of flavors that will ignite your taste buds with every spoonful. Imagine a tantalizing symphony of smoky, spicy, and savory notes, all expertly blended to create a symphony of flavors that will leave you craving more. Get ready to embark on a flavor-filled journey as we unveil the secrets behind this extraordinary vegetarian creation.

Check out the recipes below so you can choose the best recipe for yourself!

EASY VEGETARIAN CORN CHOWDER

Easy Vegetarian Corn Chowder image

Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.

Provided by Annette Hartman

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

6 tablespoons butter
¼ cup diced onion
½ cup diced celery
6 tablespoons all-purpose flour
2 (14.5 ounce) cans vegetable broth
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons shredded carrot
1 cup half-and-half cream
¾ cup skim milk
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch salt

Steps:

In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g

GINA'S SPICY CORN CHOWDER

Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

VEGETARIAN CORN CHOWDER

Vegetarian Corn Chowder image

I don't eat shellfish, and whenever I wanted to get a bowl of chowder in a restaurant, it always had shellfish in it. Here is a hearty recipe for those who prefer their corn chowder vegetarian.

Provided by SJG3483

Categories Chowders

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 medium potatoes (give or take, depending on desired thickness)
2 cups water
2 (11 ounce) cans kernel corn (drained)
2 (9 ounce) cans creamed corn
2 (12 ounce) cans evaporated milk
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
3/4 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

Peel and dice potatoes.
Bring potatoes, water, and onion to a boil.
Simmer on medium-high heat until potatoes are tender (8-10 miuntes) Stir in remaining ingredients.
Simmer, uncovered, for 3-5 minutes.
Serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).

Nutrition Facts : Calories 416.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 30.4, Sodium 800.2, Carbohydrate 75.3, Fiber 7.7, Sugar 7, Protein 13.7

SOUTHWESTERN SPICY CORN CHOWDER

Southwestern Spicy Corn Chowder image

Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.

Provided by canspam324

Categories Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
3/4 cup red onion, finely diced
2 tablespoons flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup frozen hash browns (shredded)
1 (11 ounce) can corn niblets
1 (4 1/2 ounce) can green chilies, chopped
2 1/2 cups chicken broth
3/4 cup heavy cream

Steps:

Melt butter with olive oil in pot.
Add celery, bell pepper and onion.
Cook for 5 minutes.
Add hash browns, corn, and green chilis.
Cook for another 5 minutes.
Combine all dry ingrediants.
Add to pot and stir for 1 minute constantly.
Add chicken stock and bring to boil.
Reduce to low and simmer for 5 minutes.
Add cream and let simmer 2 more minutes stirring frequently.
Ready to serve.
Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

Tips for Making the Best Vegetarian Smoky Spicy Corn Chowder

Use fresh corn. Fresh corn has the best flavor, but you can also use frozen corn if fresh is unavailable. Just be sure to thaw it completely before using.
Don't overcrowd the pot. If you overcrowd the pot, the corn will not cook evenly. Cook the corn in batches if necessary.
Season to taste. The amount of salt, pepper, and cayenne pepper you add to the chowder is a matter of personal preference. Start with a small amount and add more to taste.
Serve immediately. Corn chowder is best served immediately after it is made, while the corn is still fresh and crisp. You can also store the chowder in the refrigerator for up to 3 days.

Conclusion

Vegetarian smoky spicy corn chowder is a hearty, flavorful, and satisfying soup that is perfect for a cold winter day. It is also a great way to use up leftover corn on the cob. With its smoky, spicy flavor and creamy texture, this chowder is sure to be a hit with your family and friends.