Rating: 4.39 stars
164 Ratings
  • 5 star values: 89
  • 4 star values: 58
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

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  • Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Nutrition Facts

153 calories; protein 5.1g; carbohydrates 20.5g; fat 6.7g; sodium 476mg. Full Nutrition
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Reviews (167)

Most helpful positive review

Rating: 4 stars
04/12/2008
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
(99)

Most helpful critical review

Rating: 2 stars
01/30/2007
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. Read More
(6)
164 Ratings
  • 5 star values: 89
  • 4 star values: 58
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
04/12/2008
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
(99)
Rating: 4 stars
04/06/2007
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. Read More
(51)
Rating: 5 stars
12/28/2008
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! Read More
(38)
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Rating: 5 stars
06/24/2008
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. Read More
(24)
Rating: 4 stars
10/19/2009
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. Read More
(18)
Rating: 5 stars
09/14/2009
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 Read More
(13)
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Rating: 5 stars
10/09/2007
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! Read More
(12)
Rating: 4 stars
01/21/2011
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. Read More
(11)
Rating: 4 stars
09/07/2005
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. Read More
(11)
Rating: 2 stars
01/30/2007
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. Read More
(6)