Creamy Vegan Potato & Corn Chowder
Warm up with this delightful Creamy Vegan Potato & Corn Chowder, a perfect comfort food for chilly days. This hearty chowder is packed with wholesome ingredients, including colorful vegetables and creamy soymilk, creating a rich and satisfying dish without any dairy. Whether using fresh, frozen, or canned corn, this chowder is incredibly versatile and can easily be made in a large batch to enjoy throughout the week. With its low-fat profile and abundance of nutrients, you can savor every spoonful guilt-free. Perfect on its own or paired with your favorite crusty bread, this chowder is sure to become a staple in your plant-based cooking repertoire!
4
Servings
130
Calories
12
Ingredients
Ingredients
potatoes
3 medium (peeled and diced)
water
1 1/2 cups
canola oil
1 teaspoon
onion
1 small (chopped)
celery
1 stalk (diced)
carrot
1 medium (pared and chopped)
red bell pepper
1/2 small (finely chopped)
dried thyme or oregano
1/2 teaspoon
soymilk
1/2-2/3 cup
corn kernels
1 cup
salt
to taste
black pepper
to taste
Instructions
1
In a 3-quart saucepan, combine the diced potatoes and water. Bring the mixture to a boil over medium-high heat.
2
Once boiling, cover the saucepan, reduce the heat to low, and let it simmer for 20 minutes, or until the potatoes are tender.
3
While the potatoes are cooking, heat the canola oil in a small skillet over medium heat. Add the chopped onion, diced celery, chopped carrot, finely chopped red bell pepper, and dried thyme or oregano.
4
Sauté the vegetables for about 5-7 minutes, or until they are tender. Remove the skillet from the heat and set it aside.
5
When the potatoes are done, remove the saucepan from the heat. Use a slotted spoon to transfer approximately 1 1/2 cups of the soft potatoes to a blender.
6
Add enough soymilk to the blender to create a smooth and creamy mixture, usually about 1/2 cup.
7
Pour the blended potato mixture back into the saucepan along with the corn and the sautéed vegetables. Stir to combine all ingredients.
8
Return the saucepan to medium heat and warm the chowder for about 5-10 minutes, stirring occasionally, until heated through. Adjust seasoning with salt and black pepper to taste.
9
Serve hot, and enjoy your delicious vegan goodness!
Nutrition Information
2.5g
Fat
22.5g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Vegan Potato & Corn Chowder?
It is a hearty, dairy-free comfort food made with potatoes, corn, and colorful vegetables, thickened with blended potatoes and soymilk for a rich texture.
Is this recipe entirely vegan?
Yes, this recipe is 100% vegan and non-dairy, using plant-based ingredients like soymilk and canola oil.
How many calories are in one serving of this chowder?
Each serving contains approximately 130 calories.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
How do you make the chowder creamy without using dairy?
The creaminess is achieved by blending 1 1/2 cups of the cooked potatoes with soymilk until smooth, then stirring the mixture back into the pot.
What kind of corn is best for this recipe?
This chowder is versatile and works well with fresh, frozen, or canned corn kernels.
What vegetables are included in the chowder?
The recipe includes potatoes, onions, celery, carrots, and red bell peppers.
How long do the potatoes need to cook?
The potatoes should be boiled and then simmered for about 20 minutes until they are tender.
What herbs are used for seasoning?
You can use 1/2 teaspoon of either dried thyme or dried oregano to flavor the dish.
How much fat is in a single serving?
There are 2.5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 22.5 grams of carbohydrates.
How much protein does this chowder provide?
There are 3.75 grams of protein per serving.
What type of oil is used for sautéing?
The recipe calls for 1 teaspoon of canola oil.
How should I prepare the potatoes?
You should use three medium potatoes, peeled and diced.
Do I need any special equipment?
You will need a 3-quart saucepan for the soup, a small skillet for sautéing, and a blender to cream a portion of the potatoes.
How long does it take to sauté the vegetables?
The onion, celery, carrot, and red bell pepper should be sautéed for approximately 5-7 minutes until tender.
What amount of soymilk is required?
The recipe uses between 1/2 and 2/3 cup of soymilk to create the creamy base.
Can I make this in advance?
Yes, it can be made in a large batch to enjoy throughout the week as a convenient meal prep option.
What is the best way to serve this chowder?
It is best served hot, either on its own or with a side of crusty bread.
Is there a lot of water needed for the base?
The recipe uses 1 1/2 cups of water to boil the potatoes.
What size of red bell pepper is used?
The recipe calls for 1/2 of a small red bell pepper, finely chopped.
How do I season the soup at the end?
You should adjust the flavor with salt and black pepper to your personal taste before serving.
Is this a low-fat recipe?
Yes, the description highlights its low-fat profile, making it a healthy option for those watching their fat intake.
What is the classification of this dish?
It is categorized as a Chowder and a plant-based soup.
Does the recipe include fiber information?
While the specific fiber count is not provided in the data, the recipe contains wholesome vegetables like potatoes, carrots, and corn which naturally provide fiber.
Is it easy to make for beginners?
Yes, it is tagged as an 'easy recipe' and involves simple boiling, sautéing, and blending steps.
What is the total count of ingredients?
There are a total of 12 ingredients in this recipe.
Can I use any other type of milk?
While the recipe specifies soymilk, other unsweetened plant milks can often be substituted, though soymilk is recommended for its creaminess.
How long should the chowder heat after mixing all ingredients?
Return the saucepan to medium heat and warm the chowder for about 5-10 minutes until heated through.
Is the recipe heart-healthy?
Yes, as a plant-based recipe that is low in fat and dairy-free, it fits into many heart-healthy dietary patterns.