Corn Mushroom And Potato Chowder Vegan Food

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)

Steps:

• Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
• Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
• Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
• Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
• Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
• Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

VEGAN CORN CHOWDER

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

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

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.

VEGAN CORN CHOWDER

Steps:

• Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

MUSHROOM CORN CHOWDER

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.