READY IN 1 hr

Creamy Vegan Corn Chowder

Read Reviews (84)

"I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself." — BREGGIE110

Directions

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 12, 2008

When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start, I eagerly set to work in the kitchen. I pretty much followed the recipe exactly except after sauteeing all the veggies I added 2 cups veggie broth along w/ th potatoes and simmered that until they were fork tender. I then added 1 cup frozen corn and 1 can cream style corn and the rest of the spices. (I however, did not add the garlic clove.) It was delicious! 5*****'s after changes.

—Mrs. Dalton

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Most Helpful Critical Review

Jan 30, 2007

Only OK. Not a strong corn flavor at all, the dominant flavor is garlic. If I don't find a better recipe, next time I'll cut the garlic powder.

—benjthestar

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108 Ratings

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Apr 06, 2007

Not bad. Spices are well blended. I did do something differently. I added more corn, (because it didn't look like there was enough for my tastes) and I used vegetable base instead of boullion. My soup never did thicken up so I used a trick my hubby learned in culinary art school. I added 1/2 cup of mashed potato flakes. Not bad. Good on a cold day like this.

—FunnySunny

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Dec 28, 2008

I try to follow recipes but it's so hard to do as I'm told. I added broccoli and cauliflower chopped very small at the same time as the carrots. Then I diced 2 red potatoes, cooked them separately and blended them slightly before adding them. As far as spices are concerned, I added some cayenne and bay leaves plus a dash or two of red wine vinegar for balance. The result was very very yummy and I didn't really need flour thanks to the potatoes. My b/f and I are veggie so I'll add some good bread and wine; It's dinner!

—kimber

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Jun 24, 2008

Absolutely amazing!! I'm not a Vegan, but was invited on a "fast" with my church that prohibited foods that weren't on a Vegan diet. It was really hard, but this recipe really squashed a lot of those cravings I had for other foods. I used soy milk, and unless I were to taste chowders side by side, I could NOT tell that it used soy milk (and I don't even LIKE soy milk!). I strongly recommend this recipe to anyone, Vegan or not.

—JESSEANGELA

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Oct 19, 2009

This recipe was really great especially considering how low calorie it is. I changed the veggies according to our tastes, left out the celery and added red bell pepper mushrooms and sweet potatoes. The one thing that nobody liked was the amount of black pepper. Next time I will use half or even a quarter the amount and let each person add pepper according to their own tastes. I also added a little potato flakes at the end to thicken it up.

—TBeck

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Oct 09, 2007

This recipe is amazing! I did make a couple of changes: one extra tablespoon of flour and one less cup of water. It tastes wonderful!

—DeborahVictoria

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Sep 07, 2005

This was so yummy! I've just became vegan about a month ago and I'm pretty much dragging my family along and this was something everyone enjoyed. When I make it again I will probably use less pepper, because it was quite spicy.

—JEANICOLE

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Nutrition

Calories
153 kcal
8%

Carbohydrates
20.5 g
7%

Cholesterol
0 mg
0%

Fat
6.7 g
10%

Fiber
3.2 g
13%

Protein
5.1 g
10%

Sodium
476 mg
19%

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

Nutritional Information

Creamy Vegan Corn Chowder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 153
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 0.9g 5 %
Cholesterol 0mg 0 %
Sodium 476mg 19 %
Potassium 393mg 11 %
Total Carbohydrates 20.5g 7 %
Dietary Fiber 3.2g 13 %
Protein 5.1g 10 %
Sugars 7.1g
Vitamin A 78 %
Vitamin C 11 %
Calcium 6 %
Iron 12 %
** Thiamin 28 %
Niacin 19 %
Vitamin B6 11 %
Magnesium 17 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.