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Our friend, Cathy S. from outside Richmond, VA, emailed me awhile back asking for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to a vegan recipe with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
156
103.59375
156
112.4296875
156
103.59375

Vegan Potato Corn Chowder

November 1, 2009

30 min or less active, gluten-free, soup, summer, vegan

Our friend, Cathy S. from outside Richmond, VA, emailed me awhile back asking for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to a vegan recipe with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
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Information

Servings: 8
Time: 15 minutes active; 90 minutes total
Price: ~$5.50 total; ~$0.68 per serving
Nutrition (per serving):
Calories: 207.5
Protein: 9.9g
Fat: 1.2g
Saturated fat: 1.2g
Carbohydrates: 30.3g
Fiber: 6.7g
Sodium: 228.7mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp plant oil-based butter (I used Earth Balance)
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 4 cups frozen corn
  • 2 bay leaves
  • 7 cups soy milk
  • 2 medium potatoes, chopped leaving skin on
  • 1 small red pepper, chopped
  • 1/2 tsp SnP, each
  • 1 tsp dried thyme

Preparation

  1. In a large, heavy-bottomed pot, heat butter over medium heat taking care not to burn it. Add onions and saute for 5 minutes. Add carrot and celery and saute another 5 minutes. Add bay leaves and soy milk. Bring to a boil, then reduce heat, cover and let simmer for 30 minutes.
  2. Raise the heat and add the potatoes, red pepper and SnP. When it comes to a boil again, simmer over low heat for 15 minutes until the potatoes are tender. Bring heat back up and add corn and thyme. Cook 5 minutes until heated thoroughly. Remove bay leaves before serving.
  3. Optional: if soup needs thickening, put 1 Tbsp of cornstarch in a small bowl. Add some soup liquid and whisk until smooth. Pour the liquid back into the pot and stir. Repeat these steps until desired chowder thickness is reached.

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