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Chunky Corn Chowder (Vegan)

Rated as 4.37 out of 5 Stars

"A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless."
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Ingredients

1 h 10 m servings 301 cals
Original recipe yields 8 servings

Directions

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  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
  2. Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
  3. Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

Nutrition Facts


Per Serving: 301 calories; 5.9 g fat; 57.7 g carbohydrates; 9.1 g protein; 0 mg cholesterol; 1069 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 51 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Very good, however, the second time I made this I did add some other seasonings. I did add celery, 1/4 cup, thyme, and a pinch of red pepper. We did like the fact it was vegan. Thanks.

Most helpful critical review

3 stars because it would be bland as is, would give 4 if included other reviewers suggestions. I added celery, 1 tsp thyme, pinch of cayenne, and extra black pepper. Boiled off more of the brot...

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Very good, however, the second time I made this I did add some other seasonings. I did add celery, 1/4 cup, thyme, and a pinch of red pepper. We did like the fact it was vegan. Thanks.

This was absolutely delicious. Lots of veggies, creamy and hearty. Used 2c light cream and 1/2 cup 2% milk, so it wasn't vegan, but was vegetarian. Also, used frozen corn instead of canned, beca...

I am vegan, and my husband is gluten free. I substituted a few things: coconut milk for soy milk, and gluten free flour for flour. I also added extra garlic and some sage. Fresh parsley real...

Almond milk in place of soy makes for a creamier broth, plus a tablespoon of corn starch. The trick I use to add a kick is Old Bay seasoning...AWESOME!

This was tasty. Used some corn starch to create a thicker stew. Fresh cracked pepper gave it a nice taste. Needs a kick of some sort. I'm not a cook so i'm not sure what would help...

This recipe was pretty good and super filling, like another reviewer I added pepper to give it a bit of a kick. Very comforting and hearty dish. It was nice to have a vegan version of this class...

Just finished making this recipe. I skipped the oil (oil-free vegan here), garlic powder and flour. If you like your chowder thick, then adding flour or cornstarch is ideal. I like mine somewhat...

This was very easy. I love it as well as the family. It will be saved. Thank You.

A really tasty, satisfying soup. I substituted 3 ears fresh corn for the canned, and fresh parsley for the dried. Also, I used half and half in place of soy milk (though no longer vegan, super ...