Vegan Vegetable-Corn Chowder Recipe

Name: Vegan Vegetable-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or so; 1/2 cup red onion chopped; 1/2 cup chopped celery; 2 cups vegetable stock; 1/2 teaspoon salt; 2 cups potatoes cubed, peeled; 1 cup carrot slices; 15 ounces creamed corn or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance; 15 ounces cannellini beans drained and rinsed, your favorite bean will also work; 1/4 teaspoon ground black pepper; 1 tablespoon poppy seeds; 2 cups soy milk; 2 tablespoons cornstarch

Servings: persons

1 tablespoon olive oil or so
1/2 cup red onion chopped
1/2 cup chopped celery
2 cups vegetable stock
1/2 teaspoon salt
2 cups potatoes cubed, peeled
1 cup carrot slices
15 ounces creamed corn or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance
15 ounces cannellini beans drained and rinsed, your favorite bean will also work
1/4 teaspoon ground black pepper
1 tablespoon poppy seeds
2 cups soy milk
2 tablespoons cornstarch

1
1. Lightly oil 4-quart Dutch oven (or large saucepan) and heat over medium heat until hot.
2
2. Add onion and celery. Cook and stir for 3 minutes, until crisp-tender.
3
3. Add vegetable stock and salt & bring to a boil over high heat. (NOTE: You may wish to add the salt at the very end after tasting the chowder. That's what we did, and depending on your stock, corn choice, etc. you may not need any salt at all.)
4
4. Add potatoes and carrot. Reduce heat to medium-low. Then simmer, covered for 10 minutes (or until potatoes and carrot are tender).
5
5. Stir in corn, beans, pepper, and poppy seeds. Simmer -- again, covered -- for 10 minutes (or until heated through).
6
6. Whisk milk into cornstarch in a medium bowl until smooth. Stir into vegetable mixture.
7
7. Simmer -- uncovered -- until thickened.

779

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 tablespoon olive oil or so, 1/2 cup red onion chopped, 1/2 cup chopped celery, 2 cups vegetable stock, and more.

Yes, Vegan Vegetable-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 Vegetable-Corn Chowder

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