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Hearty Corn, Chili and Potato Soup

What you need: 

2 tablespoons vegan buttery spread
2 stalks celery, sliced
1 medium onion, coarsely chopped
2 1/2 cups water
3 cups diced potatoes
1 can (14 3/4 ounces) cream-style corn
1 can (11 ounces) whole kernel corn, undrained
1 can (4 ounces) diced green chilies
2 vegetable bouillon cubes
1 teaspoon paprika
1 bay leaf
2 cups soy milk
2 tablespoons all-purpose flour
vegan bacon bits (optional)

What you do: 

Melt buttery spread in large saucepan over medium-high heat. Add celery and onion; cook for 1 to 2 minutes or until onion is tender.
Add water, potatoes, corn, chilies, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Stir a small amount of soy milk into flour in small bowl to make a smooth paste; gradually stir in remaining soy milk. Stir soy milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
Season with salt and ground black pepper. Top with vegan bacon bits.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This recipe is SO good.
I added a touch of ground red pepper and garnished with crushed corn chips.
Definitely a keeper. Thanks much for sharing this recipe!

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Just made this. It was super good. I did not used the creamed corn. I used all frozen corn instead, and added a bit more flour to thicken it up! Yum! I'll be making it again.

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I will have to try it with the hash browns, great idea, thanks you two! :)

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This is awesome!
I too used frozen hash browns, the ones with peppers and onions, because it was a lot easier than dealing with potatoes and I was feeling lazy.  I omitted the celery - yuck! - and added some cayenne pepper to spice it up a bit and shredded a leftover chunk of (Follow Your Heart) Nacho cheese into it.  Sprinkled w/ baco bits.....delicious!

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Yum, this was good.  I used frozen hashbrowns for the potatoes and instead of the bouillon cubes, I used 2 heaping tablespoons of vegetarian chicken broth powder.  I added lots of fresh pepper and some Baco-Bits before eating.  (Otherwise, it's a little bland, but still good).

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I've made this twice now, and it was great both times. The second time, I added a bit more celery and carrot, and used 3/4c of medium barley in place of the corn. And just a touch more spice. It was still delicious, and a bit more "meaty" thanks to the barley.

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Oh yeah, and per Festus' suggestion, I added a good bit of frozen chopped spinach, which was a GREAT addition!

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Really delicious!! I subbed green onions for the celery and added about a 1/2 cup of nutritional yeast, but otherwise kept it pretty much as-is. The creamed corn makes it kinda sweet, so next time I think I'll add another can of chiles and/or add some chili powder. Thanks!!

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Wow...this was really tasty.  I loved it.  I followed the recipe with the exception of adding fresh pieces of kale.  The kale cooked down perfectly and gave it some extra nutritional value.

Thanks for posting. ;)

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