Easy Vegetarian Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annette Hartman

"Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth."

Ingredients

• 6 tablespoons butter
• 1/4 cup diced onion
• 1/2 cup diced celery
• 6 tablespoons all-purpose flour
• 2 (14.5 ounce) cans vegetable broth
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can whole kernel corn, drained

• 2 tablespoons shredded carrot
• 1 cup half-and-half cream
• 3/4 cup skim milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1 pinch salt

Directions

1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

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19.25

Easy Corn Chowder II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CARIBOUR

"This corn chowder is the easiest soup I have ever made - it's quick, hearty and very tasty."

Ingredients

• 2 cups peeled and diced potatoes
• 1/2 cup diced celery
• 1/2 cup chopped red onion
• 1 (11 ounce) can creamed corn

• 1 (15 ounce) can whole kernel corn
• 1 (12 fluid ounce) can evaporated milk
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon salt

Directions

1. In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
2. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 20 minutes.

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16.47

Spicy Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jgmurphy

"This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired."

Ingredients

• 1 (16 ounce) package Frozen white shoepeg corn
• 2 ears fresh corn, kernels cut from cob
• 1 cup dry white wine (such as Pinot Grigio)
• 2 cups water
• 1 tablespoon olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/2 small jalapeno pepper, seeded and minced

• 1 quart soy milk
• 2 tablespoons chopped fresh oregano
• 1/2 cup chipotle salsa
• 3 tablespoons cornstarch
• 1/3 cup cool water
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated orange zest
• garlic powder, or to taste
• salt and cracked black pepper to taste

Directions

1. Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
3. Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

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15.46

Potato Chowder Soup I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Thea

"This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls."

Ingredients

• 2 cups peeled and diced potatoes
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup chopped onion
• 1 teaspoon salt

• 1/4 cup butter
• 2 cups milk
• 1/4 cup all-purpose flour
• 2 (15 ounce) cans whole kernel corn, drained
• 2 1/2 cups shredded Cheddar cheese

Directions

1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

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11.05

Bela's Potato and White Bean Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"A thick, flavorful blend of potatoes and beans! I invented this recipe with ingredients I managed to scrounge on a winter's night several years ago. It has become a cold weather staple. I always serve it with bread and plenty of hot sauce. My cat, Bela, goes nuts when I make this!"

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 medium red potatoes, chopped
• 1/2 tablespoon imitation bacon bits
• 1/8 teaspoon dried celery flakes

• 1 pinch ground dry mustard
• 1 pinch ground cloves
• cayenne pepper to taste
• salt and pepper to taste
• 1 1/2 cups rice milk
• 1 1/2 cups water
• 1 (15 ounce) can European soldier beans, drained, liquid reserved

Directions

1. In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
2. Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
3. Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.

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13.44

Salsa Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:avihockey

"A tasty chowder perfect for a cold winter day. If your feeling adventurous buy some small sourdough boules of bread, scoop out the middle and serve the chowder inside the bread bowl. The bread soaks up the chowder that doesn't make it onto your spoon. The bread bowl is delicious and fun to eat!"

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

• 1/2 bay leaf
• 1/2 cup milk
• 1 cup warm milk
• 1 (16 ounce) package frozen corn kernels
• 1/2 cup medium salsa
• 1/2 cup cream cheese, diced
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
2. Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.

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12.43

Roasted Sweet Potato Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mellie

"The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!"

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 tablespoon corn oil
• salt and pepper to taste
• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon corn oil
• 1 1/2 cups finely diced celery
• 1 cup diced red onion

• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato, peeled and cubed
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
5. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

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12.30

Atlantic Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jennifer Atherton

"This is a great chowder to serve on a cold day. Great served with fresh biscuits."

Ingredients

• 3 potatoes, peeled and cubed
• 1 onion, diced

• 1 1/2 cups 2 % evaporated milk
• 1 (14.75 ounce) can cream-style corn

Directions

1. Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
2. Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.

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15.58

Tangy Vegan Crockpot Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Megan Elizabeth Monts

"This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!"

Ingredients

• 2 (12 ounce) cans whole kernel corn
• 3 cups vegetable broth
• 3 potatoes, diced
• 1 large onion, diced
• 1 clove garlic, minced
• 2 red chile peppers, minced
• 1 tablespoon chili powder

• 2 teaspoons salt
• 1 tablespoon parsley flakes
• black pepper to taste
• 1 3/4 cups soy milk
• 1/4 cup margarine
• 1 lime, juiced

Directions

1. Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

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11.17

Corn and Cheddar Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Katymac1

"A yummy creamy chowder. Always a winner in our house!"

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1 large potato, peeled and diced
• 1 bay leaf
• 1/2 teaspoon cumin
• 1/4 teaspoon dried sage
• 3 tablespoons all-purpose flour
• 2 cups chicken stock

• 1 1/2 cups milk
• 1 1/2 cups frozen corn kernels
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh chives
• 1/4 cup dry white wine
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
2. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

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16.35

Chunky Corn Chowder (Vegan) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:T Ray

"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."

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 6 medium red potatoes, diced
• 1 cup chopped baby carrots
• 2 (15.25 ounce) cans whole kernel corn, drained

• 1 1/2 cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup soy milk
• 2 tablespoons dried parsley

Directions

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.

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15.34

Tortellini Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SILVERWOLF

"Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro."

Ingredients

• 2/3 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped green chile pepper
• 2 tablespoons minced garlic
• 1 jalapeno pepper, seeded and diced
• 1 tablespoon margarine
• 3 cups vegetable broth
• 2 cups peeled and cubed potatoes
• 1 teaspoon ground cumin

• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 2 cups cheese tortellini
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 (15 ounce) can whole kernel corn, drained
• 1 pint half-and-half cream

Directions

1. In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2. Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4. In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

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18.25

Creamy Vegan Sweet Potato and Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:greatjbritton

"This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer."

Ingredients

• 3 small sweet potatoes, peeled
• 1 Yukon Gold potato, peeled
• 2 tablespoons olive oil
• 1 cup chopped celery
• 1/2 cup chopped sweet onion
• 2 cloves garlic, minced
• 2 cups corn kernels
• 1 teaspoon chopped fresh ginger (optional)
• 2 cups soy milk

• 1 cup vegetable broth
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried rosemary (optional)
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 pinch cayenne pepper (optional)
• 1/4 cup all-purpose flour

Directions

1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
2. Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
3. Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
4. Whisk flour into soup, stir until thickened, and remove soup from heat.

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20.03

Vegetarian Slow Cooker Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:emmelldee

"Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half . Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread."

Ingredients

• 3 (15 ounce) cans cream-style corn
• 3 (15.25 ounce) cans whole-kernel corn
• 1 (16 ounce) package frozen diced hash brown potatoes
• 2 tablespoons butter
• 1 large red onion, chopped
• 1 large sweet white onion, chopped
• 3 bell peppers, chopped

• 3 stalks celery, chopped
• 3 large carrots, chopped
• 2 jalapeno peppers, seeded and chopped
• 3 hot cherry peppers, seeded and chopped
• 2 poblano peppers, seeded and chopped
• 4 cups half-and-half cream

Directions

1. Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
2. Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
3. Cook, stirring occasionally, for about 3 hours.

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14.34

Creamy Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J.D.

"This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!"

Ingredients

• 6 red potatoes, peeled and cubed
• 2 (11 ounce) cans whole kernel corn, undrained
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped sweet onion

• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 1 (12 ounce) package low-fat, firm silken tofu
• salt to taste

Directions

1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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20.28

Corn Cheese Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nell Marsh

"Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal."

Ingredients

• 1/4 cup butter, melted
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk

• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded American cheese
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Directions

1. Using a saute pan over medium heat, saute onion in butter until tender.
2. Add flour and stir, it will form a paste like consistency.
3. Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
4. Heat through, until the cheese melts and then serve hot.

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13.20

Vegetable Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TALL MOM

"Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight."

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/4 cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• 3 cups water

• 3 cubes chicken bouillon
• 1/2 cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese
• salt to taste
• ground black pepper to taste
• 1 1/2 cups milk

Directions

1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

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21.41

Aunt Peg's Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MACKENZ

"A rich and creamy vegetable soup that is delicious with warm French bread."

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
• 3/4 cup dry white wine
• 3 tablespoons butter, melted

• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
3. In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
4. Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
5. Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

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11.18

Creamiest Vegan Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:allisonmdickson

"The base of this soup used to be a roux-thickened chicken broth with milk and cheese added. However, since becoming vegan, I had to adapt, and I'm proud to say that this version is thicker and creamier than the original, and it was all achieved without a drop of flour or milk. It's not only the best vegan corn chowder recipe I've had, but it's just plain the best corn chowder ever. Even my non-vegan family loves it, and they request it regularly. This recipe makes a lot, but it keeps and freezes very well."

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 onion, finely chopped
• 3 ribs celery, finely chopped
• 3 carrots, finely chopped
• 4 pounds russet potatoes, peeled and finely diced
• 1 head cauliflower, cut into bite-size pieces
• 2 bay leaves

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 quarts vegetable broth
• 8 cups fresh corn kernels, divided
• 1 cup cashews
• 1/3 cup nutritional yeast
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
2. Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
3. Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

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20.39

Colorful Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARGOC

"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 1/2 cups dry potato flakes

• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 3 cups water
• 2 cups milk
• 1 cup half-and-half
• 1/2 cup shredded Cheddar cheese

Directions

1. In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
2. Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
3. Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

Colorful Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes
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Colorful Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes
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