"A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless." — T Ray
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red potatoes, diced
chopped baby carrots
2 (15.25 ounce) cans
whole kernel corn, drained
1 1/2 cups
ground black pepper
This was absolutely delicious. Lots of veggies, creamy and hearty. Used 2c light cream and 1/2 cup 2% milk, so it wasn't vegan, but was vegetarian. Also, used frozen corn instead of canned, because I don't like canned corn. Thanks very much!
Very good, however, the second time I made this I did add some other seasonings. I did add celery, 1/4 cup, thyme, and a pinch of red pepper.
We did like the fact it was vegan. Thanks.
This was tasty. Used some corn starch to create a thicker stew. Fresh cracked pepper gave it a nice taste. Needs a kick of some sort. I'm not a cook so i'm not sure what would help...
I am vegan, and my husband is gluten free. I substituted a few things: coconut milk for soy milk, and gluten free flour for flour. I also added extra garlic and some sage. Fresh parsley really did the trick too. Due to the xanthan gum and cornstarch in the gluten free flour, I ended up adding an extra cup of vegetable stock. I will add some Phoney Baloney's Vegan Coconut Bacon (also gluten free) once my next shipment comes.
VERY DELICIOUS CHOWDER, AND I AM PICKY!!!!!
This recipe was pretty good and super filling, like another reviewer I added pepper to give it a bit of a kick. Very comforting and hearty dish. It was nice to have a vegan version of this classic as I've been vegetarian for a few years and am trying to make that vegan step and this didn't make me feel like I was missing out. I agree with the author that it does have a more...creamy broth taste, as opposed to a full out cream taste, but I appreciated that as I'm not the biggest fan of cream soups. Definitely worth a try! Makes a lot too.
This was very easy. I love it as well as the family. It will be saved. Thank You.
Almond milk in place of soy makes for a creamier broth, plus a tablespoon of corn starch. The trick I use to add a kick is Old Bay seasoning...AWESOME!
A really tasty, satisfying soup. I substituted 3 ears fresh corn for the canned, and fresh parsley for the dried. Also, I used half and half in place of soy milk (though no longer vegan, super creamy). I will definitely be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Corn Chowder (Vegan)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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