Easy Vegan Potato Corn Chowder Recipes

EASY VEGAN POTATO CORN CHOWDER

Steps:

• Heat up a large soup pot over medium low flame. Add the onion, carrot and celery with a drizzle of olive oil ( or a splash of water for WFPB diet) and sautee for 5 minutes until softened. (If using frozen corn make sure to run some warm water over it to thaw it out at this point)
• Stir in the smoked paprika, turmeric, bay leaves, thyme and red pepper flakes. Add the diced potato and corn kernels and pour in the water or veggie stock. Bring to a simmer.
• Cook until the potatoes are soft, about 15 to 20 minutes. Discard the bay and thyme sprigs.
• Add the coconut milk and cook a few more minutes until warmed through. Turn off the flame, add the nutritional yeast and season the chowder to taste with the sea salt.
• At this point you can remove some of the corn and potatoes for garnish and puree the rest of the chowder to your liking using an immersion blender. Alternatively transfer the chowder to a blender and carefully puree until smooth to your liking.
• Serve with the reserved corn and potatoes on top and garnished with the bell pepper, thyme and chives.

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6