You are here

Member since April 2003
0
4.833335

Scrumptious Corn Chowder

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This is a terrific recipe. I've made lots of soup in my life, tried my share of corn chowders, and this is THE best. I pretty much followed the recipe as is but you can make endless revisions as many here have shared. Will now always double the recipe. I prefer russet potatoes over red-skinned in soup.

0 likes

I make this one all the time!  It's a go-to recipe for me and my husband and we never have leftovers! Great job!

0 likes

I just made this and am so impressed! I used almond milk and extra sweet organic corn. I think I could have added more peppers too, (just my personal preference.)

The "cream" turned out really well for me. It's nice because corn starch is a miracle product and can thicken the soup up towards the end if desired.  Also, I used a wooden spoon to kind of...smush.... the potatoes when they were cooked, which added to the thickness too.

I will make this many, many more times. Thank you!

0 likes

Nice recipe  :)>>> Soooooo good  :)>>>

0 likes

I made this for the third time and its always good! And so easy to make too!
I added a sliced carrot, celery and fresh minced garlic this time.

0 likes

Soooooooooooo...... deliciouuuuuuuuuuuuuus....
I TRIED REALLY HARD to follow the recipe, but here's what ended up happening:

- No red peppers
- Tbsp of that gooey "Better than Bouillon" stuff from a jar instead of chicken broth mix
- 1 C. soy milk + 1 C. water + 3 tbsp tater flakes instead of oat milk
- 2 C. frozen corn + 1 C. frozen mixed vegetables
- + 1/3 C. more tater flakes before serving

I have no idea how these changes may have altered the originally intended product.  But it was soooooooo gooooooooood.  Kinda salty, but maybe that's a bouillon thing?  I don't know what broth mix is.  Also, I might lay off the Mrs. Dash next time.  Or I'd up the tater flakes to absorb some of the over seasoning...?

Whatever, it was wonderful, and I can't wait until breakfast tomorrow morning, because I'm eating it again.

0 likes

I've made this chowder a few times now and it's one of my favorite rainy day recipes.  It's cheap, easy to make, and DELICIOUS.  I add cornstarch to it until I get the right consistency (I like thick corn chowder), but be careful that you only add a little bit at a time and make sure you have it at a high temperature before adding more.  The second time I made it, I put too much cornstarch in and it came out a little gluey!  But I am very grateful to have this recipe! 

0 likes

We added about 1/4 c. AP flour after sauteing the potatoes (just sprinkled it over the top and stirred around a little bit) before adding the broth.  Used Old Bay and dry sherry for the seasonings.  Oh! And we fire-roasted the corn before shucking and adding to the soup.  Very good!

0 likes

Yum! Perfect fall, chilly weather meal! I pretty much eye-balled everything and it was great! I used frozen diced potatoes, because I was all out of fresh; and I added Old Bay because, uhhh, Old Bay in chowder...? YUM! And I used vegetable broth instead of water.
Great recipe!

0 likes

As I was  cooking the broth with the other ingredients I kept tasting.... it was amazing. Then I added the other ingredients and tasted. Bad news... I accidentally used vanilla almond milk instead of original.
I'll have to try this again next week.

Learn from my mistake.... pay attention. Damn it.

0 likes

Pages

Log in or register to post comments