When I switched to veganism, I was experimenting with new menu ideas when I discovered this fantastic low-fat comfort food chowder. Excellent as a starter or perhaps the main course.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 2 ½ cups water
- 2 cubes vegetable bouillon
- 2 cups corn
- 2 cups soy milk
- 1 tablespoon flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- 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.
Reviews
Used oat milk rather than soy. Excellent soup
i did alter this recipe a bit but what a great chowder. Used Chicken broth in place of water. Did not add vegetable bouillon. Omitted celery as I did not have any. Used frozen corn. Used 1 cup whole milk, then 1/2 cup whole milk and 1/2 cup heavy cream. Topped soup with chopped green onion and cheddar cheese. I did stir continuously . Creamy delightful. Served with meatloaf. 5 star meal.
Good. I didn’t purée the soup. I did use a masher and more potatoes. It was good. Even better the second day.
I made this delicious chowder with a small twist. I added mixed veggies because I didn’t have enough corn. This is delicious. Originally, my intention was to make if for my husband who is trying to become meat free. However, the entire family enjoyed it. I definitely will make this again.
I made it this with cashew milk instead of soy milk. Turned ok I added instant potatoes to thicken it and added more corn as well. I’m going to let it sit for a while and see if the flavor intense some. If not I will not be making this again.
Delicious! I added kale to mine! And used unsweetened almond milk because I had it on hand. I also added chunks of red potatoes that I previously boiled. (My hubby just always wants potatoes haha)
Next time I will try unsweetened soy milk. It was a little sweet and I want to see if that makes it more savory. This is a great recipe!
I added 2 large Yukon gold potatoes, cubed. The broth tastes like butter! Delicious!
As everyone has stated, this is a good VEGAN corn chowder. I also made changes per other reviews I used 4 small red potatoes (peeled and loosely mashed), broccoli, and grated ginger. I added only 2c water, 1 1/2 soy milk, extra corn and celery. I did not add any salt or pepper. It was very good, thanks!
Added 2 potatoes, 1 cup cauliflower, extra tablespoon of flour, extra can of creamed can corn. Subtracted 1 cup soy milk and 1 cup water. Recommend subtracting some pepper.
I added more corn
Very tasty! Changes: added 2 chopped potatoes that I sautéed first then a quick mash for starch, this allowed me to omit the flour. I used a cup of coconut cream and a cup of almond milk in place of soy milk. This made it super creamy! I also used 2 c frozen corn and one can corn. Perfection! Will make again.
Instead of boulion powder I used Campbell’s mushroom stock. With twice as much salt and garlic powder to cut the sweetness of the soy milk, this is a great chowder! I’m definitely making it again (and not telling the hubby that it’s vegan!).
i added 4 potatoes cubed and 4 cloves garlic, i ommitted the bouillon cubes and added a box of vegetable broth, buMy non vegan boyfriend said its great tasting even though there was no bacon. that is a win win in my book
It was a good quick recipe and I thought it tasted great!
Like others I added potatoes and creamed corn. Didn’t add salt, parsley, or garlic. Also, since I used the can of cream of corn I only added half the amount of soy milk that the recipe called for. I had planned to add the garlic, parsley and salt but I tasted it and it was great without so I only added the fresh ground pepper. Always looking for vegan recipes that my growing children can enjoy. Thank you!
My husband absolutely loves this recipe! I add potatoes to make it even more amazing.
We’re vegetarian more than vegan, so used regular milk instead of soy. Other than that, followed Mrs. Dalton’s tip of putting potatoes, boiled and mashed – perfect!
Thought the flavor profile was very good… I added potatoes to mine and used my own homemade vegetable broth. I did find it a little thin & will probably add 2 tablespoons of flour the next time I make it… Otherwise great!
Great recipe! I added a few things to make it heartier. I added 2 cubed potatoes, and later added 1 mashed potato at the end to thicken up the soup. I added 1/2 tsp thyme, 3 tbsp butter, and 1 tsp cornstarch. I also reduced the water to just 2 cups. Very delicious and I will make this again. Thank you for the recipe!
Just started eating vegan almost 3 weeks ago…i’ll keep this recipe on board, pretty good and tasty.