A warm, filling chowder with chunky vegetables that is ideal for cold winter days or any time you want comfort food! I made this soup for my son because he has severe food allergies and cannot have dairy or eggs. I make it a point to develop dishes for him that the rest of the family will want to consume, and this certainly fits that description. Although it had a somewhat different flavor profile from classic chowders, it was nonetheless quite warming.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon minced garlic
- 2 cups vegetable broth
- 6 medium red potatoes, diced
- 1 cup chopped baby carrots
- 2 (15.25 ounce) cans whole kernel corn, drained
- 1 ½ cups soy milk
- 1 tablespoon garlic powder
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- ½ cup soy milk
- 2 tablespoons dried parsley
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
- Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
- Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Reviews
Easy recipe! I used 3 small yams instead of potatoes and coconut milk instead of soy milk because thats what I had on hand. I also sautéed a pasilla pepper with the onion/carrot/garlic. When everything was fully cooked I used a masher to give the chowder a creamy consistency. Added lots of black pepper to cut some of the sweetness of the corn and yam.
This was so good I may make it again next week. I don’t think I made mine as thick as the recipe called for, but I rarely follow a recipe exactly. One addition I did make was a sprinkle of crushed red pepper to add a little heat. I will definitely be making this again!
I did not care for texture. It’s not a foolproof recipe. I added the hot pepper and allspice as suggested by one cook and it helped with the very bland flavour. I think I purred too much of the soup. Texture was thick and unpleasant. Would not make again.
This soup is wonderful! The only thing i did (to get hubby to eat) was add some red pepper flakes. Great as written, thank you….i will make again!
Delicious – had my man raving and scarfing it down. I’d add about a 1/2 cup more carrots and use more like 8 of the red potatoes. I also added more like 5 cloves of garlic, but that’s because we always at least double our garlic amounts. Great recipe!
This was yummy and easy to make. Did not have all the ingredients however, I did leave out garlic, carrots, and vegetable broth. As a substitute for the vegetable broth, I used 1 cup of water and added 1/2 cup to the soy milk.
My son has just become vegan. This is the first vegan recipe I made. It was truly amazing. All 5 of us loved it!
I read the previous reviews prior to making and added celery for extra veggies and used almond milk because I prefer that over soy. My husband did not believe that this soup would turn out as a chowder without butter showed him and he ate 2 bowls.
This was a really good tasting recipe; however, I would have called it ‘potato chowder’ instead of corn chowder! Our potatoes must have been really large. One thing I did differently was I shredded the veggies in the food processor, so the potatoes were really thin. It took over 40 minutes for it to cook, not 20 as mentioned. Definitely will make it again, as it was a hit at our house.
I made this as main course for an October gathering of 14 people. It was tasty and hearty. No one seemed to miss the meat. I doubled the recipe and had a little left over. After reading other reviews I decided to add (before doubling) 1/4 c of diced celery, a pinch of cayenne and thyme. I didn’t have garlic powder so I substituted onion salt and eliminated the salt. Instead of two cans of whole kernel corn, I used one can whole kernel and one creamed corn. I expected the parsley to be overpowering, but it was just right. I was pleased with the soup. It was hearty, tasty, made a lot, and it was vegan. I expect to make it again.
This is a keeper! Creamy, delicious, and filling.
Loved it! It turned out very nice and creamy. I skipped the garlic and halved all the ingredients as I didn’t really need 8 portions. Also substituted the vegetable broth with water and Vegeta seasoning, and added some chickpeas and some broccoli.
This was very filling and tasty. I don’t think it needs further thickening with flour, so I’ll skip that step next time.
I love this recipe at the very end however, I pureed half of it and added heavy whipping cream then mixed it all together it was delicious.
The original recipe didn’t work for me so I improvised a bit. Put a lot of different veggie to make it hearty like potatoes, celery, carrots, mushroom, kale even. I also added a bit more spices to like the other reviewers. Dash of cayenne pepper, more pepper. onions and turmeric. Overall it was a good base to work with and play around with.
used water instead of soy milk, skipped the flour part completely & added some celery. This was still thick and tasty, with slightly less calories.
3 stars because it would be bland as is, would give 4 if included other reviewers suggestions. I added celery, 1 tsp thyme, pinch of cayenne, and extra black pepper. Boiled off more of the broth. Omitted garlic salt and used extra fresh garlic. Less regular salt as well. Came out hearty and still pretty mildly flavored, like comfort food. Might use cornstarch and also extra soy milk next time.
Made it according to recipe and it was pretty bland. The consistency was perfect, though. I’ll try it again with added seasonings and maybe celery.
I loved this recipe! I changed it up a bit and added celery salt, I went heavy in cracked pepper and added freshly minced garlic as well as onion!
Just finished making this recipe. I skipped the oil (oil-free vegan here), garlic powder and flour. If you like your chowder thick, then adding flour or cornstarch is ideal. I like mine somewhat “loose”. I just mashed some of the potato pieces with the back of my spatula. It became creamy. Or you can always use hand blender too. I used only 1 tbs of parsley, 1 no-salt vegan bouillon instead of broth, added couple cloves of fresh garlic, 1 bay leaf, 1/16 tsp of cayenne, 2 stalks of celery (chopped), 1 tsp of Old Bay and only used 1/2 tsp of salt. I can’t wait to eat it for dinner tonight. Thank you for the recipe!
So goooood