Scrumptious Corn Chowder
1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion, diced
1 large red potato
3 cups water
3 tablespoons nutritional yeast, divided
1 tablespoon vegetarian chicken-flavored broth mix
1 teaspoon salt
2 teaspoons seasoning mix, optional
3 cups frozen (or blanched, fresh) corn kernels, divided
2 cups nondairy milk
1. Saute the onions and red pepper in a nonstick pan or with a spray of nonstick coating until the onions are translucent. Add the potatoes and continue to saute for 5 more minutes, stirring often to prevent sticking.
2. Add the water, 2 tablespoons nutritional yeast, broth mix, salt, and herbs. Simmer for 20 minutes, until the vegetables are completely cooked.
3. Meanwhile, blend the milk, 1 cup corn and the remaining yeast in a blender until absolutely smooth and creamy.
4. Just before serving, add the other 2 cups corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.
SO HOW'D IT GO?
This was really good. Next time I'll add cornstarch to thicken it up, as it did not get thick at all. It definitely needed more salt. Still, I'd make it again!
just finished making this for my mom and i for dinner and it was delish...left out the spices (but added rosemary thanks to mom) as well as the nutritional yeast (i like it but mom is not a fan) and it still came out GREAT! just creamy enough without being too heavy. alongside a green salad, this will become a regular meal for this soup fan:)
I've been wanting Corn Chowder the last few days & with the storm that came through last night, decided it was soup night :D
This recipe is really good :) I don't have Mrs. Dash or Spike, so I improvised. Added 1diced carrot, 1 tsp of oregano, almost 3/4 tsp of chili powder, sprinkle of dill, 1 bay leaf & some pepper.
Looking forward to eating the rest tomorrow. Thank you for this one.
I made this for dinner tonight and it was YUMMY!.... i used canned corn (worked just fine). I didnt have a pepper so instead i used some carrots and celery... just cause i like them in soup. My soup didnt get very thick so i used a little cornstarch to thicken it up. I'm sure it'll be even better tomorrow for lunch!
i feel sure that canned corn would work, although i imagine that frozen would provide a better flavour and consistency. in nz, frozen corn kernels are much cheaper than canned. and nicer too, in my estimation. good luck!
does anyone know if canned corn will work ok in this? i don't generally like frozen corn/ keep it on hand.
ahem...well...i definitely do not recommend blending afterall. spoiled it completely. so, stick with diana's method, give or take any minor adaptations, and have yourself a delicious bowl of corn chowder.
indeed, this is a very delicious recipe. the only changes i made were to use green pepper and a whole onion, 2 tsp powdered stock and 3/4 tsp salt. i did not use mrs spike (who/what is mrs spike?). anyway, i didn't miss her! next time i plan to blend the whole mixture after it is cooked. excellent, thankyou diana.
with such wonderfully positive reviews, how could i resist trying it.............
This corn chowder was good hot that night. I also ate it cold the next day for lunch as I didn't want to take the time to nuke it. My wife thought it would be good to make it with cashew milk next time so I'll try that thought.
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