Crazy Rich Vegan Corn Chowder Food

RICH & CREAMY VEGAN CORN CHOWDER

Rich & Creamy Vegan Corn Chowder image

Rich, hearty, comforting, buttery ... I can think of so many adjectives to describe my new favorite corn chowder recipe. Who needs the dairy? Not moi!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced) (about 2 cups diced)
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
2 cups low-sodium vegetable broth
1 (15-ounce) can lite coconut milk
1 pound Yukon gold potatoes (unpeeled, cut into 1/2-inch dice) (about 3 cups)
4 sprigs fresh thyme (or 1/2 teaspoon dried)
1 (16-ounce) bag frozen sweet corn kernels

Steps:

Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.
Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
Remove from heat. Remove the thyme stems. Stir in the corn.
Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.
Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!
Keeps well refrigerated for about 3 days.

Nutrition Facts : ServingSize 1 cup, Calories 254 kcal, Sugar 5 g, Sodium 453 mg, Fat 11 g, SaturatedFat 6 g, Carbohydrate 36 g, Fiber 4 g, Protein 5 g

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

VEGAN TOFU AND CORN CHOWDER

Vegan Tofu and Corn Chowder image

Creamy and satisfying you'd never know this chowder is vegan! It tastes like it's creamy, full fat, non-vegan cousins, but is much lower in calories due to it's use of soymilk in place of heavy whipping cream. Serve along with some nice crusty bread and salad for a wonderful and tasty meal. This also packs well in a thermos to take to the office or school.

Provided by grumblebee

Categories Chowders

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons margarine
2 small onions, finely chopped
2 teaspoons mild curry powder
2 teaspoons paprika
1/2 cup all-purpose flour
4 cups vegetable stock
4 cups soymilk, plain unsweetened
1 (10 ounce) package frozen corn, defrosted
1 (14 ounce) firm tofu, drained and cubed
2 tablespoons fresh parsley, chopped

Steps:

Melt margarine in a large saucepan and gently cook onions until soft.
Stir in curry powder, paprika and flour and cook for 1 minute. Gradually add stock while wisking, and bring to boil, stirring often.
Stir in soymilk and corn and simmer for 5 minutes.
Stir in tofu and simmer another 5 minutes. Garnish with parsley. :).

Nutrition Facts : Calories 219.6, Fat 10.6, SaturatedFat 1.8, Sodium 142.5, Carbohydrate 22.7, Fiber 3.7, Sugar 1.8, Protein 11.8

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