Vegan Gluten-Free Corn Chowder Recipe

Name: Vegan Gluten-Free Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: I urge you to make this delicious soup now, during prime corn season. The better your corn, the better it will be. It's totally vegan, but no one would know it!; Roasted Corn and Potato Chowder; 4 large ears corn on the cob, shucked and silk removed; 2 tablespoons extra virgin olive oil; 5 cloves garlic, minced; 1 serrano or jalapeno pepper, minced; 1 medium red onion, minced; 1 1/4 cups diced celery; 2 1/2 tablespoons flour (soy flour); 1 3/4 pound Yukon gold potatoes, diced small; 4 cups vegetable broth; 4 cups unsweetened almond milk; 1 tablespoon vegan Worcestershire sauce; 3 tablespoons dry sherry; 1 bay leaf; 2 teaspoons fresh chopped thyme leaves; 1 teaspoon salt, more to taste; Black pepper to taste; Pinch smoked paprika (or substitute regular paprika); 4-5 dashes of Tabasco sauce; 1/4 cup flat-leaf parsley, minced; 2 teaspoons lemon juice

Servings: persons

I urge you to make this delicious soup now, during prime corn season. The better your corn, the better it will be. It's totally vegan, but no one would know it!
Roasted Corn and Potato Chowder
4 large ears corn on the cob, shucked and silk removed
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 serrano or jalapeno pepper, minced
1 medium red onion, minced
1 1/4 cups diced celery
2 1/2 tablespoons flour (soy flour)
1 3/4 pound Yukon gold potatoes, diced small
4 cups vegetable broth
4 cups unsweetened almond milk
1 tablespoon vegan Worcestershire sauce
3 tablespoons dry sherry
1 bay leaf
2 teaspoons fresh chopped thyme leaves
1 teaspoon salt, more to taste
Black pepper to taste
Pinch smoked paprika (or substitute regular paprika)
4-5 dashes of Tabasco sauce
1/4 cup flat-leaf parsley, minced
2 teaspoons lemon juice

1
Heat the broiler to high. Place the corn on a baking sheet and broil, turning as necessary, until lightly charred on all sides. Cut the kernels from the cobs and set aside.
2
Heat the oil over medium heat in a large heavy pot. Add the onion, garlic, hot pepper and celery, and saute for about 10 minutes, until the vegetables are soft. Add the Earth Balance and stir until melted. Add the flour and cook, stirring, for 2-3 minutes.
3
Add the roasted corn, potatoes, stock, almond milk, Worcestershire sauce, sherry, bay leaf, thyme, salt, pepper, paprika and Tabasco. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-30 minutes. Adjust salt to taste. Remove about 1 1/2 cups of the soup and puree in a food processor or blender. Stir the puree back into the pot. Add the parsley and lemon juice and serve, adding freshly ground black pepper to each bowl.

1788

kcal

Calories

129

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: I urge you to make this delicious soup now, during prime corn season. The better your corn, the better it will be. It's totally vegan, but no one would know it!, Roasted Corn and Potato Chowder, 4 large ears corn on the cob, shucked and silk removed, 2 tablespoons extra virgin olive oil, and more.

Yes, Vegan Gluten-Free 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.

Vegan Gluten-Free Corn Chowder

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