Creamy Vegan Corn Chowder
I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.
I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.
When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start, I eagerly set to work in the kitchen. I pretty much followed the recipe exactly except after sauteeing all the veggies I added 2 cups veggie broth along w/ th potatoes and simmered that until they were fork tender. I then added 1 cup frozen corn and 1 can cream style corn and the rest of the spices. (I however, did not add the garlic clove.) It was delicious! 5*****'s after changes.Read More
When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start, I eagerly set to work in the kitchen. I pretty much followed the recipe exactly except after sauteeing all the veggies I added 2 cups veggie broth along w/ th potatoes and simmered that until they were fork tender. I then added 1 cup frozen corn and 1 can cream style corn and the rest of the spices. (I however, did not add the garlic clove.) It was delicious! 5*****'s after changes.
Not bad. Spices are well blended. I did do something differently. I added more corn, (because it didn't look like there was enough for my tastes) and I used vegetable base instead of boullion. My soup never did thicken up so I used a trick my hubby learned in culinary art school. I added 1/2 cup of mashed potato flakes. Not bad. Good on a cold day like this.
I try to follow recipes but it's so hard to do as I'm told. I added broccoli and cauliflower chopped very small at the same time as the carrots. Then I diced 2 red potatoes, cooked them separately and blended them slightly before adding them. As far as spices are concerned, I added some cayenne and bay leaves plus a dash or two of red wine vinegar for balance. The result was very very yummy and I didn't really need flour thanks to the potatoes. My b/f and I are veggie so I'll add some good bread and wine; It's dinner!
Absolutely amazing!! I'm not a Vegan, but was invited on a "fast" with my church that prohibited foods that weren't on a Vegan diet. It was really hard, but this recipe really squashed a lot of those cravings I had for other foods. I used soy milk, and unless I were to taste chowders side by side, I could NOT tell that it used soy milk (and I don't even LIKE soy milk!). I strongly recommend this recipe to anyone, Vegan or not.
This recipe was really great especially considering how low calorie it is. I changed the veggies according to our tastes, left out the celery and added red bell pepper mushrooms and sweet potatoes. The one thing that nobody liked was the amount of black pepper. Next time I will use half or even a quarter the amount and let each person add pepper according to their own tastes. I also added a little potato flakes at the end to thicken it up.
This was a great recipe! I ended up adding more flour until I reached the desired consistancy and added a can of cream corn. Also, I added bay leaves and two medium sized potatoes. Was the most delicious corn chowder I have ever tasted and the fact that I used soy milk made it all the better! Definitely a keeper
This recipe is amazing! I did make a couple of changes: one extra tablespoon of flour and one less cup of water. It tastes wonderful!
This was so yummy! I've just became vegan about a month ago and I'm pretty much dragging my family along and this was something everyone enjoyed. When I make it again I will probably use less pepper, because it was quite spicy.
Not bad with added potato, potato flakes (to thicken), fresh chopped jalapeno, cayenne, worchestire sauce, and extra garlic & corn. I also blended the soup slightly.
I loved this recipe. It was so yummy! My husband liked it too. I found it a bit watery but when I make it again, will just add a little less. A great starter or main dish.
Only OK. Not a strong corn flavor at all, the dominant flavor is garlic. If I don't find a better recipe, next time I'll cut the garlic powder.
The pepper burn in this chowder is so bad that my lips are still hurting from the last bite and my eyes have tears in the corners. If you don't want to have people running for the faucet, reduce the black pepper amount by at least half. Also, definitely add potatoes like others suggested because it needs the bulk to feel more like a chowder than just a creamy vegetable soup. Finally, I just want to mention that it took about twice as much flower to get it to thicken up (again, like a chowder) so keep that in mind before you add the second cup of soy milk or extra water to cook the veggies.
I've never had chowder before, and this was very yummy!! I only did half a small onion b/c I usually hate onions (for that matter I usually hate carrots, too, but I can usually handle both in soups). I used cow milk instead of soy since I cannot have soy due to my epilepsy. I put in only a half tsp. salt and a half tsp. pepper, and it was still too peppery for my liking. I also found the salt a little unnecessary simply b/c there is so much sodium in bouillon. But I would definitely make it again; I would just do even less salt & pepper. I did add a little extra flour to thicken it, as well as I just put a lid on it and let it simmer till thick, stirring occasionally, instead of stirring it constantly. I would've considered adding potatoes but I have a very limited diet and eat potatoes all the time so enjoyed this tater-free dish as a change! Thank-you!
Fantastic! I added a small sweet potato just to make it a little heartier. I had to use ricemilk, due to allergies, and it still came out creamy. Have already made it twice!
Awesome recipe! I made a few changes and it turned out great. I used 3 cups veggie broth instead of water and bouillion, added 1 can creamed corn with no added salt in addition to 1 ear fresh corn, added 1 chopped zucchini, 2 small red potatoes and instead of flour used about 1 cup of instant mashed potatoes. It came out thick and creamy. Yum!
I added potatoes as some other reviewers suggested. I think next time I'll chop the veggies a lil smaller and once they're tender, pulse them in the food processor to make it thicker, and then add the corn. I've never had corn chowder before, and I found this really yummy! One of my new favorites!
We liked this overall, but my wife and I both thought there was too much pepper. Next time I make it, will try 1/2 tsp instead of 1 tsp. Also, after reading the ingredients of the vegetable bouillon cubes (sky high sodium and MSG to boot) I will probably substitute veg. broth for the water, and not use the cubes. The flour didn't have much of a thickening effect, so will try 2 tbsp. next time. I also used a stick blender to puree some of the soup for a creamier base.
Definitely cut back on the pepper next time but overall VERY yummy.
I added potatoes, an extra Tbls of flour and 1/2tsp of thyme. It was very good and filling. Everyone in the family liked it. 4 stars olny because I added other items. It was more like 4 1/2 stars
Pretty good! It's a recipe you'll want to fiddle with to make to your tastes. I've added/substituted in various combinations: cayenne, paprika, chili flakes, dried chives, garlic chives, extra garlic, bell peppers, fresh spinach, celery salt, milk or evaporated milk and butter (not always vegan). Try finishing with Sriracha and cilantro. Try adding some prepared rice if you don't want it to be so corn-y. I made some homemade croutons with stale bread and those were AMAZING. As a half-time vegan, I LOVED substituting part of the soy milk for coconut milk. Hides that chalky flavor.
Like the other reviewers have said, this is a good base recipe, and a few embellishments to your taste will knock it out of the park. I added 2 potatoes (bit more water needed to cook), 3 tbsp diced red bell pepper, a small can of green chiles; and cumin, paprika & cayenne for spice. Might try throwing in a few mushrooms next time too.
Overall, I really liked this chowder. I did make a couple changes per other reviewers suggestions, and would make a change or so myself after making it. One, I added a cup of creamed corn to the other corn, and would do that again. Two, I added some arrowroot powder in addition to the flour to help thicken it up. Also, I used almond milk instead of soy and it came out just fine. In addition I just did salt/pepper and garlic powder to taste and no garlic clove. And oh yeah, I used veg. broth 2 1/2 cups...and I added about one large potato. Here are the changes I would make next time. I thought it tasted pretty strongly of carrots, so I would halve them or omit. I might also add a little soy creamer to add some more body. Other than that, its great. Definitely add potatoes though, they really make the dish hearty enough for a meal!
This recipe is fantastic! My sister and her husband are vegans, I am not, and this is my favorite soup! I added 3 cubed potatoes from my garden, this is a fantastic recipe!
It was pretty darned good. I also found I had to add more flour until the desired consistency was reached, but I accidentally added too much, so I put in 1.5 oz of bourbon to thin it back out--the perfect finisher. If you're not a hella vegan, try adding 1.5 oz of bacon-infused bourbon. Super nice!
Very tasty. I found when I went to make it tahat I only had vanilla soy milk, so I just used regular milk and it was great. I didn't bother with two separate pans, but just sauteed the vegetables in the pot that I made the soup in. Also, I used my immersion blender at the end to blend some of the ingredients, which thickened the soup nicely. Thanks!
Made quite a few modifications after reading the soup doesn't thicken so well and that there might not be enough corn. First, I used 2 cans of corn and 1 can of creamed corn. I only used 2 cups of water and 1 cup of unsweetened almond milk. I needed 2 T of flour in order to thicken in. Omitted the pepper and garlic powder (used a tad more real garlic instead). Was ok, but I'll look for a different recipe to try next time - definitely think potatoes would make a great addition!
Very Good! I made it GLUTEN FREE and VEGAN by replacing the soy milk with Mimic Creme! It is a great replacement for any creme soups! It did the trick! :) Also I took my wand blender and pulsed it some to make it more creamy.
This was DELISH with the following adjustments: -Used Almond Milk rather than Soy -Added Cayenne and Bay Leaves for seasoning -Used 3TBLS of flour -Added 2-3 diced red potatoes -Used fresh corn
This was delicious! I'm always up for trying new things and this was perfect! Stirred the flour into a little water then poured into the soup just to be safe. Thanks!
My husband loved this soup and it was pretty simple to make. Will definitely be making again :)
oh em gee.....this is the BEST soup I've ever had in my entire life!! The ONLY alteration I made was to add 1/4 barley because I needed to use it up. My husband was very surprised when I told him it was all vegan--he's as much a carnivore as a T-REX!
It was a little too spicy, so I'd halve the salt & pepper. Add more carrots or celery for substance, plus one box frozen kale and cubed tofu. I used skim milk and added a scoop of soy protein and ground flaxseed for a nutritional boost.
I went to a vegan potluck pre-Thanksgiving dinner today, and this was a huge hit. I did make a couple of changes though: 1. I added potatoes. 2. I love garlic, so I actually added 5 small cloves in lieu of the garlic powder. 3. I don't like the idea of adding flour to the soup because it could cause clumping, so instead I made a roux in a separate sauce pan (the one I sauteed the veggies in), and then I added that to the soup. 4. Finally, I let the soup slowly cook and simmer for close to an hour while stirring frequently.
Mine never thickened and so was more a thin soup than a chowder, but it was very, very good. I only used 1 1/2 cups of corn because that was all I had and it still came out tasting very much like corn (other reviewers have complained that there was not enough corn taste) - I just halved the spices. I also thought there was a bit too much oil. Very good for a cold day or a plain old cold. :)
Did not turn out like i had hoped. Constantly felt something was missing from this recipe
Thank you so much for the recipe. It is awesome!! We just added more veggies and seasonsing and it was fantastic.
It was awesome!! Made it as recipe stated. Love it will definitely make again. Thank you for the recipe
Loved the soup with an additional ingredient. I added roasted long green chiles diced up and it really kicked it up. We really enjoy this soup on a cold night. Very comforting.
Good soup, not as creamy as I was expecting, but very good!
Awesome. Way better than I thought it would be. Might add more corn in the future, maybe good with potatoes. Great for those on a a budget, made a batch for about $5
Very delicious. I added broccoli, (just because I wanted to use up what was in my fridge) I added twice as much celery and carrot, 5 cloves of garlic, and used 1/2 can of coconut milk, and about 3/4 cup of buttermilk instead of the 2 cups of soy milk. Also added potatos that I boiled and cubed. The whole family loved it.
It's a beautiful soup. I creamed a lot of the veggies in there after cooking (we think it improves the flavor). I added a fresh jalapeno and a potato. Doubled the garlic (don't you just hate people like me???? rating a recipe they changed....I get it....but....) I would make this again in a healthy heartbeat (don't you hate people like me who think they're funny? lol)
My family never knew this was a vegan recipe. I will make this again and again!
As I was making this recipe I told my husband "way too much trouble", but when I tasted it, it was very good. It did not thicken to my taste so I did end up adding another tablespoon of flour PLUS 2 teaspoons of cornstarch dissolved in water. I also used only 2 cups of water and cut down on both the salt and pepper since the bouillon was salty. The flavor again, very good. The prep work was, in my opinion, too much.
yummy soup. used no-salt added veggie cubes. added 2 little red potatoes, with the carrots . at the very end I pureed about 2 cups of it and added it back. also...the baby dipped steamed broccoli in the pureed chowder and sucked it off...she loved it! we adults salted ours at the table.
I took the advice of some of the other reviewers and added potatoes and turnip. I didnt have carrots or celery, so I omitted those ingredients. Very, very yummy!! Will definately be making this again! :)
perfect just the way it is. served as entree with bread .
I loved this recipe. I made it exactly as is written; however, it didn't thicken up like I wanted it to, so I added arrowroot which really does the trick. Also, added a tablespoon of maple syrup as was suggested in another recipe I read. It'd delicious and with the addition of arrowroot, gluten free. Thanks for sharing this.
Delicious!!! Just perfect as is, or adding potatoes is great too.
Very good. Since I am not vegan, I used chicken bouillon and skim milk (not soy). For the corn, I used frozen white corn and a part of a bag of mixed veggies. I blended a portion as well to thicken it, and that worked very well. It didn't thicken up as much as I'd like despite using two tablespoons of flour, but it was still very tasty and surprisingly filling. I will definitely make this again, the boyfriend loved it.
This is very delicious. I followed the recipe exactly as written and was very impressed with the flavor...so was my husband!
This soup was really good!! I will make it again soon! Next time I will add more carrots, maybe potatoes, and a little cornstarch to thicken it up more. It was a little thin but flavor was great!
I'm really liking the flavor. I did not make it vegan though (reg whole milk and chicken broth). I also followed other's advice and added bay leaves and sub'd potato flakes for the flour. I also added white wine after sauteeing the veggies. I know it's not really a fair assessment of the original recipe, but this was very good as I'm sure the original was.
It was so good! I used more garlic and Better than Boullion, and it wasn't thick enough so I added some melted Earth Balance with extra flour.
delicious! I added red potatoes and a can of creamed corn to the recipe. Sometimes, I add crushed red pepper if I want to make is spicy.
My liquid never thickened, even after I added an extra tablespoon of flour. Regardless, the chowder was very tasty.
i followed this recipe exactly. i was hoping it would have had a thicker consistency, but it still had a pretty ok flavor. my boyfriend liked it a lot more than i did. i'm not sure if i'd make it again. but thanks for the recipe.
this is so yummy! i'm not vegan, but my boyfriend is and we both loved this! i followed the recipe exactly, but used 3 cans of corn with water. i just dumped 2 cans into the water and then i pulsed the third can in the food processor before adding it. It really thickened up the soup while adding even more corn flavor.
This was a great recipe. I substituted the almond milk with canned coconut milk to make it creamier. Wasn't disappointed. Made it twice in the past month.
This has been great everytime I've made it at our Buddhist center in NY.
I recently made this for my mom in law who eats vegan, she loved it!
This was very good. Not incredible but worth making. We followed the recipe to the T and it was way too salty! Next time we will do half the salt and or all the spices.
As pretty much everyone else commented, the base recipe is good, but by itself not my favorite. Chopping the veggies smaller might help, and for me, I added a pinch of thyme and blended half the soup as someone else recommended, as well as adding about double as much flour.
Too much pepper!! Wrecked it for us. UPDATE: I googled how to fix the "too much pepper" issue, and lemon juice seemed to be the common theme. So I went for it and added maybe two tablespoons of fresh lemon juice -- and it worked!! Took the peppery spice/heat out and I could actually taste the chowder -- which turns out to be very good. So I'm editing my review to 4 stars from 2. The lemon juice saved the day, and it didn't even make the soup lemony. Cut the pepper, and you're in for a treat.
I made the recipe with potatoes and added a small amount of cayenne pepper. It was the most delicious dinner with brussels sprouts on the side!
Instead of boulion powder I used Campbell's mushroom stock. With twice as much salt and garlic powder to cut the sweetness of the soy milk, this is a great chowder! I'm definitely making it again (and not telling the hubby that it's vegan!).
This is the best soup i have ever had!
Amazingly good. I did change the recipe a bit though. I used less water (about a cup and a 3/4) and used corn flour instead of regular (added a tablespoon more or so of that as well). I also cooked it in a crock pot, towards the last hour (cooked it on high for 6) I added some instant potato flakes, as I found it too watery. I also added some more spices at that time. In the end a pretty simple recipe, but amazing results.
Doubled the Carrots and Flour. Also added Corn Starch.
This was okay, but I wasn't crazy about it. Didn't have the corn chowder flavour I was craving; pretty much just tastes like garlic and not much else. It's a decent soup but I'm still looking for a good corn chowder.
Truly amazing recipe.
Loved this. I took the suggestions from some of the other reviewers and made a couple modifications. I added 1/2 red pepper, about 1 C mushrooms (both chopped), 2 more cups of corn, 2 more cups of water. I used vegetable base rather than bouillon (and more of it since I added more water) and used mashed potato flakes instead of flour. It wasn't SUPER thick like some chowders but it was thick enough for my taste. I served this to a chowder loving, non-vegan friend of mine and she loved it too! Very very good - and easy!
Added 2 potatoes, 1 cup cauliflower, extra tablespoon of flour, extra can of creamed can corn. Subtracted 1 cup soy milk and 1 cup water. Recommend subtracting some pepper.
Very tasty as it is. I once tried substituting soy milk with heavy cream, using less cellery and omitting garlic. As a result my 4-year-old liked it more.
Just started eating vegan almost 3 weeks ago...i'll keep this recipe on board, pretty good and tasty.
Loved this recipe so much! I did add potatoes because that's what I felt like eating in the chowder, and omitted the celery because I didn't have any, and this recipe was SO delicious! I have made it quite few times since, it's very filling.
I made this delicious chowder with a small twist. I added mixed veggies because I didn't have enough corn. This is delicious. Originally, my intention was to make if for my husband who is trying to become meat free. However, the entire family enjoyed it. I definitely will make this again.
I added 2 large Yukon gold potatoes, cubed. The broth tastes like butter! Delicious!
This recipe is terrific! I have made this twice and it came out great both times. I prefer it with vegetable stock instead of the boullion. Also, make sure to use soy milk that does not contain vanilla unless you want sweet tasting chowder. A great addition (for extra flavor) to this was to add some finely chopped sauteed mushrooms.
As a recent convert to the Vegan lifestyle it has not been easy to replace many of the comfort foods that I was raised on. Corn Chowder (or Chowda in my house) has always been a favorite of mine and this recipe is wonderful. My non-vegan family members ate it up and were shocked to see me doing the same . . . they were surprised to find that it was animal friendly!! Thanks for this!!
I followed the recipe and it was a bit watery, not too creamy. So, I added a can of corn and added 4 small cooked potatoes. Then, I blended half the soup and added it back into the pot. It was good after the changes. I definitely recommend adding potatoes.
The chowder itself was good but 1 teaspoon of pepper was way too much. I would love to make this recipe again with just a pinch of pepper. It was too spicy for my kids to eat. I will also add potatoes next time as well.
This recipe was great!! Modifications I made: 1.cut down H2O to 1 3/4 cup 2. instead of 16 oz corn, I used 1 15oz can of corn and 2 15oz cans of cream corn 3. 4 cloves garlic 4. cut garlic powder to 1/2 tsp 5. cut salt to 1/4 tsp of 1/4 tsp garlic salt I also used Tbsp of dry instant mashed potatoes to thicken it up just a bit more.... This a warm tasty dish on a cold winter day!!
We're vegetarian more than vegan, so used regular milk instead of soy. Other than that, followed Mrs. Dalton's tip of putting potatoes, boiled and mashed - perfect!
I have made this a couple of times and I have to say I love it. It tastes so amazing and is fulfilling, which is something that I battle to find in a lot of vegan dishes. There were several changes I made to the recipe to make it more delicious for my taste, but on the whole it is a great dish to make.
As everyone has stated, this is a good VEGAN corn chowder. I also made changes per other reviews I used 4 small red potatoes (peeled and loosely mashed), broccoli, and grated ginger. I added only 2c water, 1 1/2 soy milk, extra corn and celery. I did not add any salt or pepper. It was very good, thanks!
This is a wonderful recipe very flavorful I added roasted sweet potatoes it was wonderful
Delicious! I added kale to mine! And used unsweetened almond milk because I had it on hand. I also added chunks of red potatoes that I previously boiled. (My hubby just always wants potatoes haha)
A yummy, hearty, vegan soup! 4 stars because I changed a few things. Used Earth Balance Spread instead of olive oil for a more buttery flavor. Added a can of cream style corn at the end to enhance the corn flavor. I can't have chowder without potato...so I added about 2 cups, boiled. Will definitely be making this all fall/winter!
I did make a few small changes-mushrooms for celery and half the salt and pepper, but otherwise everything else was the same. This was very quick and easy and delicious. Both of my boys (1yr and 3yrs) loved it!
Tried this out, and based on the reviews, I cut the water down a bit, and added more flour. I also added potatoes in an attempt at creamy, but the result was more like corn soup. I also used rice milk instead of soy, so next time, I'll cut the water some more, and mash up the potatoes to get the creamy. However, this tasted fantastic, so there WILL be a next time.
i've made his recipe before and i'll make it again! i add potatoes to mine and i do without the garlic powder (the fresh garlic gives enough flavor). also i use almond milk instead of soy
This was super tasty! I used unsweetened almond milk instead of soy milk and I also added 2 tbsp butter to cut the pepper (there was a bit too much pepper for my liking). I also used 1 can kernel corn and 1 can of creamed corn instead of ears as it was what I had on hand. Next time I will add potatoes for more heartiness.
Very good, however if your not vegan try adding some bacon or for those that are vegan you could add some facon. Adds alittle more flavor
It was a good quick recipe and I thought it tasted great!
i added 4 potatoes cubed and 4 cloves garlic, i ommitted the bouillon cubes and added a box of vegetable broth, buMy non vegan boyfriend said its great tasting even though there was no bacon. that is a win win in my book
I used more than a tablespoon of corn starch to thicken. I think using potatoes will also thicken the soup. Instead of celery, I used frozen broccoli which I prefer. I kept the heat @ medium while thickening as it took too long in low heat and standing by the stove to constantly stir is hard on the legs! I added more salt to taste. I will take it to church potluck; curious if it will be a "winner."
I loved this recipe, but made a few changes, based on reviews I read. Used vegetable broth instead of water and the bouillon cubes. I added two red potatoes, diced, you could probably add three. Put them in the broth while its coming to a boil. I only used half a larger onion, and cut out garlic powder. Added just a pinch more of the flour, because mine didn't seem to be thickening. All in all, delicious! And the leftover are even better :)