Chunky Corn Chowder (Vegan)

Chunky Corn Chowder (Vegan)

22
T Ray 2

"A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless."

Ingredients

1 h 10 m servings 301 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1069 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

22
  1. 31 Ratings

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Very good, however, the second time I made this I did add some other seasonings. I did add celery, 1/4 cup, thyme, and a pinch of red pepper. We did like the fact it was vegan. Thanks.

This was absolutely delicious. Lots of veggies, creamy and hearty. Used 2c light cream and 1/2 cup 2% milk, so it wasn't vegan, but was vegetarian. Also, used frozen corn instead of canned, beca...

I am vegan, and my husband is gluten free. I substituted a few things: coconut milk for soy milk, and gluten free flour for flour. I also added extra garlic and some sage. Fresh parsley real...

Almond milk in place of soy makes for a creamier broth, plus a tablespoon of corn starch. The trick I use to add a kick is Old Bay seasoning...AWESOME!

This was tasty. Used some corn starch to create a thicker stew. Fresh cracked pepper gave it a nice taste. Needs a kick of some sort. I'm not a cook so i'm not sure what would help...

This recipe was pretty good and super filling, like another reviewer I added pepper to give it a bit of a kick. Very comforting and hearty dish. It was nice to have a vegan version of this class...

This was very easy. I love it as well as the family. It will be saved. Thank You.

A really tasty, satisfying soup. I substituted 3 ears fresh corn for the canned, and fresh parsley for the dried. Also, I used half and half in place of soy milk (though no longer vegan, super ...

I used a package of frozen corn, coconut milk and instead of flour used corn starch, and just a dash of cayenne. Thanks for this recipe, it is a real keeper.