Chunky Corn Chowder (Vegan) Recipe - Allrecipes.com
Chunky Corn Chowder (Vegan) Recipe
  • READY IN ABOUT 1¼ hrs

Chunky Corn Chowder (Vegan)

Read Reviews (13)

"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." —  

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Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
  2. Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
  3. Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Sep 17, 2011

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!

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Sep 16, 2011

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.

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17 Ratings

Oct 30, 2011

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...

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Jan 30, 2012

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.

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Dec 18, 2011

This was very easy. I love it as well as the family. It will be saved. Thank You.

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Mar 16, 2013

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!!!!!

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Mar 06, 2013

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!

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Sep 17, 2012

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!

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 1069 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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