Corn Mushroom And Potato Chowder Vegan Recipes

CREAMY VEGAN SWEET POTATO AND CORN CHOWDER

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
• Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
• Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
• Whisk flour into soup, stir until thickened, and remove soup from heat.

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)

Steps:

• Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
• Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
• Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
• Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
• Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
• Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

VEGAN CORN CHOWDER

Steps:

• Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the empty corn cobs.
• Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
• Add in the crushed garlic and dried thyme and sauté with the onions.
• Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
• Add in the peeled chopped potatoes, the empty corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
• Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
• Remove the corn cobs and the bay leaf.
• Add the fresh corn and let it cook for 5 minutes and then add in the chopped green onions and stir in. Add the salt and sprinkle on some black pepper to taste.
• Serve with more chopped green onions on top and a sprinkle of ground black pepper.

MUSHROOM CORN CHOWDER

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.