Lactose Free Corn Chowder Food

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NON-DAIRY VEGAN POTATO CORN CHOWDER



Non-Dairy Vegan Potato Corn Chowder image

This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.

Provided by PdxBarb

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 medium potatoes, peeled and diced
1 1/2 cups water
1 teaspoon canola oil
1 small onion, chopped
1 stalk celery, diced
1 medium carrot, pared and chopped
1/2 small red bell pepper, finely chopped
1/2 teaspoon dried thyme or 1/2 teaspoon oregano
1/2-2/3 cup soymilk
1 cup corn kernel
salt
black pepper, to taste

Steps:

  • Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
  • Cover, reduce heat to low and simmer for 20 minutes.
  • While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
  • Remove skillet from heat and put on the side.
  • When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
  • Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
  • Heat the chowder on medium heat for about 5-10 minutes.

Nutrition Facts : Calories 236.6, Fat 2.5, SaturatedFat 0.3, Sodium 47.7, Carbohydrate 50.3, Fiber 6.6, Sugar 4, Protein 7.1

DAIRY-FREE CHOWDER



Dairy-Free Chowder image

Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Provided by Kr Pr

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup vegetable oil
1 small onion, diced
2 stalks celery, chopped
2 slices bacon, diced
2 medium russet potatoes, peeled and diced, or more to taste
1 (8 ounce) bottle clam juice
2 ½ cups minced clams, drained
¼ cup vegetable oil
¼ cup all-purpose flour
2 cups almond milk
salt and ground black pepper to taste

Steps:

  • Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
  • Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
  • Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 18.2 g, Cholesterol 36.8 mg, Fat 16.3 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 240 mg, Sugar 2.8 g

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