Sunrabbit'S Vegan Creamy Corn Chowder Recipe

Name: Sunrabbit'S Vegan Creamy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs potatoes, scrubbed and chopped; 1 medium yellow onion, diced; 1 yellow bell pepper, chopped; 3 cups water; 2 cups almond milk; 2 vegan bouillon cubes (I use Edward and Sons); 6 -10 fresh garlic cloves, peeled; 15 ounces garbanzo beans, drained or 1 1/2 cups garbanzo beans; 1/4 cup nutritional yeast flakes; 4 teaspoons sea salt; 1/2 teaspoon ground black pepper; 1 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 2 cups almond milk; 1 cup raw cashews; 1 lb organic frozen corn

Servings: persons

2 1/2 lbs potatoes, scrubbed and chopped
1 medium yellow onion, diced
1 yellow bell pepper, chopped
3 cups water
2 cups almond milk
2 vegan bouillon cubes (I use Edward and Sons)
6 -10 fresh garlic cloves, peeled
15 ounces garbanzo beans, drained or 1 1/2 cups garbanzo beans
1/4 cup nutritional yeast flakes
4 teaspoons sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 cups almond milk
1 cup raw cashews
1 lb organic frozen corn

1
["Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).", "Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.", "About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the ""soup"" button), then pour back into the slow cooker.", "Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!", "NOTES: 1-) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2-) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3-) For a smaller slow cooker, you may half this recipe."]

2083

kcal

Calories

122

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 lbs potatoes, scrubbed and chopped, 1 medium yellow onion, diced, 1 yellow bell pepper, chopped, 3 cups water, and more.

Yes, Sunrabbit'S Vegan Creamy Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunrabbit'S Vegan Creamy Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions