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Corn Chowder

What you need: 

1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
1 red or yellow bell pepper , chopped
1 teaspoon olive oil
1-2 cloves garlic, minced
1 bay leaf, broken in half
1 teaspoon dill
1 teaspoon oregano
pepper, to taste
2 cups vegetable broth
3 (15 ounce) cans vegan creamed corn
salt, to taste
1/4 teaspoon chilli powder, optional
1/8 teaspoon celery seed, optional
2 cups nondairy milk (I use soy)

What you do: 

1. Saute onion, vegetables, and garlic in olive oil. As vegetables cook, add dill, oregano, bay leaf, and pepper. When onion turns clear, add broth.
2. Bring to a boil, then add creamed corn, salt, celery seed, and chilli powder. Return to boil, and let simmer 5 minutes.
3. Add milk, return to boil, and simmer 10 minutes. Serve with good toast or vegan crackers. The recipe makes a nice big pot of soup.

Preparation Time: 
about 30 minutes
Cooking Time: 
Recipe Category: 


it is not a real thick chowder, but i do not like heavy thick soups, so i love this. a little corn flour with water would thicken this right up. i make this soup at least once a month. i add around a cup of chopped carrots, a cup of chopped red sweet pepper and a handful of frozen corn.  i use so delicious unsweetened coconut milk, about 3 times the amount of dill (i add half during the saute, and the other half when i add the milk), and extra chili powder as well.
last christmas i took this to my family gathering and everyone loved it.


This was great.
and I added triple the chilli powder ;)b

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