Easy Vegetarian Corn Chowder Recipe - Allrecipes.com
Easy Vegetarian Corn Chowder Recipe
  • READY IN 35 mins

Easy Vegetarian Corn Chowder

Recipe by  

"Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

I made this soup for a dinner gathering of friends, and it was a HUGE hit. I had made this soup once before and it was a big hit then, too. It is very easy to make, and all my guests raved that it was the best corn chowder they have ever had. I felt like a pro! Would definitely recommend this recipe. A winner!

 
Most Helpful Critical Review
Aug 05, 2008

I hate to give a review like this, but I can't honestly let it go. I made this for my dad last winter and the soup turned into an inedible mess. I followed all the directions and even consulted the reviews of the other cooks. Still, we each tried to grin and bear it, but after 3 bites we couldn't handle it. Maybe I missed something in the instructions...

 
Feb 09, 2009

i am surprised at the number of naysayers with this recipe, they must be crazy, because it is delicious. i, too, skip the nutmeg because it just seems weird and potentially icky, and i also add a whole lot more of the shredded carrot just because it makes it a little heartier. lucky me, i live just a block from boudin's (offering the most delicious bread san francisco is famous for) so i serve the tasty soup in sourdough bread bowls. everyone loves it. we fight over leftovers. sometimes it gets ugly.

 
Aug 02, 2008

I was looking for a recipe to use fresh local corn so I used 5 ears of scraped corn. I also left out the nutmeg as many others suggested (nutmeg just seemed odd) and added a pinch of red pepper for an added kick. We like spicey foods. Also added 1 local grown medium sized yukon gold potato. Great taste.

 
Jan 07, 2010

Great chowder. I read the reviews before making this and omitted the nutmeg as recommended by others. Did not use creamed corn, used 2 cans of whole kernal corn drained instead. I also added some minced garlic (little less than a tsp) when cooking the onions in the butter. Also, I'm not too fond of celery so I left that out completely. I added potatoes, red pepper and a small can of hot chili peppers for some spicy. Finally, I didn't have skim milk so I used 2% and it turned out just perfect.

 
Jun 14, 2008

Leave out the nutmeg! I made it twice, once with and once without nutmeg because the flavor disturbed me. It is much better without. I also used soymilk, which substituted very nicely. For the meat eaters, I topped with imitation bacon bits, and which they loved.

 
May 19, 2003

This was okay. I think it needs some potatoes in it. Didn't like the flavor of the nutmeg in this one. Sorry :(

 
Jan 31, 2003

This was a very good recipe and simple to make. This is not a thick chowder, but it's pleasantly sweet. I added a little extra salt, which gave the soup a bit more zest.

 

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Nutrition

  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 1129 mg
  • 45%

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

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