Chunky Corn Chowder (Vegan)

Chunky Corn Chowder (Vegan)

19 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
T Ray
Recipe by  T Ray

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (19)

Rate This Recipe
susiekew
17

susiekew

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, because I don't like canned corn. Thanks very much!

Mountain Girl
14

Mountain Girl

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.

Bronze123
6

Bronze123

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...

More Reviews

Similar Recipes

Creamy Vegan Corn Chowder
(87)

Creamy Vegan Corn Chowder

Corn Chowder II
(84)

Corn Chowder II

Creamy Corn Chowder
(79)

Creamy Corn Chowder

Tangy Vegan Crockpot Corn Chowder
(26)

Tangy Vegan Crockpot Corn Chowder

Creamiest Vegan Corn Chowder
(5)

Creamiest Vegan Corn Chowder

Spicy Corn Chowder
(5)

Spicy Corn Chowder

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn Chowder II

>

next recipe:

Tangy Vegan Crockpot Corn Chowder