Scrumptious Corn Chowder
1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion, diced
1 large red potato
3 cups water
3 tablespoons nutritional yeast, divided
1 tablespoon vegetarian chicken-flavored broth mix
1 teaspoon salt
2 teaspoons seasoning mix, optional
3 cups frozen (or blanched, fresh) corn kernels, divided
2 cups nondairy milk
1. Saute the onions and red pepper in a nonstick pan or with a spray of nonstick coating until the onions are translucent. Add the potatoes and continue to saute for 5 more minutes, stirring often to prevent sticking.
2. Add the water, 2 tablespoons nutritional yeast, broth mix, salt, and herbs. Simmer for 20 minutes, until the vegetables are completely cooked.
3. Meanwhile, blend the milk, 1 cup corn and the remaining yeast in a blender until absolutely smooth and creamy.
4. Just before serving, add the other 2 cups corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.
SO HOW'D IT GO?
This was tasty, although I did play around with the spices as the only Mrs. Dash I had was Chipotle flavored and I didn't want to make another white chili. I added some garlic powder, cumin, rosemary, thyme, white pepper and whatever else I can't remember but sounded good, and it came out pretty tasty, although I keep feeling like something was missing. Ah, well, it was still really good. The only thing I would change in the future is maybe baking one more potato and blending it up with the creme part to get it a little thicker, but otherwise it was easy and tasty and I will definitely make it again, thanks!
Delicious!
This really hit the spot last night, very fast and satisfying.
I know so many people have already reviewed this, but I have to say this is the best soup!!! Clam Chowder was my favorite soup as an omni, and this really hit the spot. I used canned corn because I don't like frozen corn, and i'm too lazy to use fresh corn.
This is sooooo good! I didn't have any herb blend type seasoning so I just used a ton of creole (my favorite spice) and it was great... super creamy and delicious :)>>>
This was so good. I don't have a blender ( I know, I know, need to get one asap!) so I just cooked it all. I didn't measure out the corn, just kind of poured in the amount I wanted and used a few small red potatoes, and didn't use any pepper. Also, I added some sweet potato that I had boiled earlier. It gave it a thicker consistency and a really nice flavor.
Really good...I used plain soy milk and 3 cups of veggie broth in place of the water and stock powder. It was maybe a little too salty, so I'd advise adding salt "to taste" at the end instead of the whole tsp automatically (since stocks/stock powders vary in saltiness). Yum!
This was AMAZING! I upped all the spices and added a little hot sauce to give it a nip. My whole family of omnivores loved it. Easy to make and soooo tasty!
I cannot believe I never reviewed this since I have made it so many times. Very, very Yummy. I did think it was creamy but did not have all that fat. Tastes good with a little hot sauce-chipotle is a good match! I will be making this tonight. It never let me down!
UUUUUGGGG. This is like an orgasm in a bowl. I made this for the second time just now and have already eaten upwards of five bowls. YEAH. So good. Best thing I've ever had ever.
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