added this 16 years ago
Pumpkin Corn Chowder
What you need:
2 Tablespoons vegan margarine
1 small onion, minced
1 (10 oz.) package frozen whole kernel corn, thawed
1 (16 oz.) can pumpkin
2 cups vegetable broth
1 Tablespoon Turbinado sugar
1.5 teaspoons ground sea salt
1/8 teaspoon cinnamon
2 cups vanilla soymilk
What you do:
Melt the vegan margarine in a dutch oven or large pot; add onion, and saute until tender. Add the corn and cook,stirring occasionally, for 2 to 3 minutes.
Stir in the pumpkin and the next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in th soymilk; cook until thoroughly heated (DO NOT BOIL).
Enjoy!
Preparation Time:
15-20 minutes
Cooking Time:
Servings:
7
Recipe Category:
SO HOW'D IT GO?
very good! I roasted a medium pumpkin instead of using canned. I also used plain soy milk instead of vanilla, because that sounds gross. Will definitely make again.
I love this chowder, the combo of corn and pumpkin is yummy. I like to add diced potatoes to the mix too.
This was SOOOO good!! Thank you so much for the recipe. I usd rice milk due to my husband's soymilk sensitivity and added about a half teaspoon of nutmeg!! I can't wait to have the leftovers! :)
Yummy! This was wonderful! the pumpkin added a nice taste, I will definetly make this again! :)