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
RICH & CREAMY VEGAN CORN CHOWDER
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
Categories Main Course
Time 40m
Number Of Ingredients 13
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
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