vegan chowder

Creamy vegan chowder made with protein-packed yuba instead of clams! Packed with flavor from Old Bay seasoning, cognac and more. This recipe may look to have a lot of ingredients, but many of them are pantry staples. The creamy and flavorful end result is worth it!

Old Bay Clam-less Vegan Chowder

raw cashews (soaked in hot water, then drained)

potato

beans

tbsp white or yellow miso

yeast

olive oil

onion

celery

garlic

1 and 1/2 tsp Old Bay seasoning ((see note))

tsp black pepper

potatoes

cognac

vegetable broth

oz yuba sheets ((see note) rinsed and

tbsp vinegar

parsley (divided)

Rinse and drain the soaked cashews, and add them to a blender along with the cooked potato, white beans, miso, and nutritional yeast. Blend until smooth, adding a little bit of water if needed to blend. Set mixture aside.

In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds.

Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. Cook for about 2-3 more minutes, stirring frequently. Deglaze the pan by adding the cognac, stirring well, and scraping around the bottom of the pan for any stuck pieces. If you're not using alcohol, do this same thing with a small splash of the vegetable broth.

Add all of the vegetable broth and bring the mixture to a boil. Reduce to a simmer and stir in the yuba pieces. Continue to cook until the potatoes are tender, about 15 more minutes. Stir in the cashew cream mixture, and simmer until hot. Finally, stir in the vinegar and half of the chopped parsley.

Taste for seasoning (especially salt and/or Old Bay). Serve hot, garnished with more chopped parsley, and crackers, bread, or other accompaniments of choice.

To prepare the cashew cream:

This creamy vegan chowder is much lighter than most traditional versions, but with its sweet and smoky notes, it&#39;s still packed full of flavor. It simmers in the slow cooker all day, making it the perfect easy weeknight dinner.

Slow Cooker Corn & Red Pepper Chowder

yellow onion (diced (about 2 cups))

red bell pepper

corn corn

cumin

smoked paprika

cayenne pepper

salt

soy or almond milk

salt & black pepper

red bell pepper (corn kernels, and sliced scallions to garnish)

Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.

Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.

Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.

Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.

Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!

Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils

onion (chopped)

bell pepper (chopped)

green chiles (finely chopped)

quinoa (uncooked & rinsed/drained)

red lentils

cumin seeds

tsp ancho chili powder (or regular chili powder)

paprika

tsp oregano

chipotle peppers + adobo sauce

sweet corn kernels

carrot (grated)

(diced)

cilantro (chopped)

tbs chickpea flour (optional, creates a slightly thicker texture)

full fat coconut milk

tbs apple cider vinegar (or lemon juice)

tbs coconut sugar sugar of choice)

sea salt

Optional garnishes: pepitas (pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese)

Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. The leafy stalk...

corn

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most...

apple cider

Bell pepper (also known as sweet pepper or a pepper in the United Kingdom, Canada and Ireland, and a capsicum /ˈkæpsᵻkəm/ in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white,...

green bell pepper

(This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation).) The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. Carrots are a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The plant...

carrot

chick pea

Cumin

Coriander (UK /ˌkɒrɪˈændə/; US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/; Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/) or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

coriander

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium...

Paprika /pəˈprikə/ or British:/ˈpæprɪkə/ is a spice made from air-dried fruits of the chili pepper Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World and later introduced to the Old World. Originating in central Mexico, it was brought to Spain in...

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries...

Quinoa (kēn’wä, from Quechua kinwa or kinuwa) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa...

quinoa

In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.

Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.

Pour in broth or water.

Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).

Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.

Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.

Turn off heat, salt to taste, let cool and serve.

Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.

Enjoy!

https://content.jwplatform.com/videos/YtwORn3X.mp4

Spicy Southwestern Vegan Corn Chowder With Quinoa, Potatoes   Red Lentils

Vegan Corn Chowder

bell pepper

sweet onion, finely chopped

carrots,

celery,

golden potatoes (mine equaled about 2/3 of

thyme

zucchini,

13.5 oz can of coconut milk

black pepper

In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.

Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.

Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.

Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.

Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!

I added a Yam along with the potatoes as I think corn and yams go well together. My son is Vegan and I'm often looking for recipes he will enjoy without killing an animal.

Oh my, this is so, so good. We are newly vegan, and many of the recipes we've tried are not good. This was a real hit. Thanks so much.

This Corn Chowder recipe is simple and comforting and can be made in under 30 minutes. Vegan and Gluten-free! Elevate this by making the Leek Oil using the green tops.

Corn Chowder Recipe

olive oil (or ghee

leeks,

celery, diced

garlic cloves, rough chopped

corn (3 ears fresh cobs, or frozen)

water (see notes)

Veggie Bouillion – I

pepper (or sub 1/4 teaspoon ground white pepper)

bay leaves

thyme (1 1/2 teaspoon dried)

14-ounces full-fat coconut milk (not lite)

teaspoon Apple Cider vinegar or lemon juice

turmeric (to give it a lovely golden color)

cayenne (optional)

salted water

leeks tops, packed, sliced

parsley

olive oil (or mildly flavored, not bitter, oil)

Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender.  Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.

Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme,  and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low, and let simmer until potatoes are tender, 8-10 minutes.

Remove 4 cups of the veggies from the soup  (set aside) add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender.  This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.

Taste and season with salt and pepper if needed.

Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.

Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It won&#8217;t add much flavor here-  just adds golden pretty color.

Excellent flavor and easy to prepare! Opted for a non-vegan recipe and added the chicken “better than bouillon” and also added chicken to the soup at the end. 

The coconut milk adds a very slight coconut flavor, but it’s so much lighter than heavy cream that it was a worthwhile swap!

Every recipe from Feasting at Home is a winner - I've probably made about a dozen :)  I've been searching for a corn chowder like this after tasting something similar in Hawaii and falling in love with it.  This recipe almost duplicates the taste exactly and I'm so happy with it!  Definitely a good dish to take a friend &lt;3

This was delicious. I had to sub evaporated milk (grabbed the wrong can in the store). Still a perfect blend of sweet and spicy, filling. Serve with a crusty baguette!

This was absolutely unique and delish! I've been cooking for my vegetarian daughter and your site is fantastic for recipes that satisfy the whole family.

I made this soup last week and it was delicious! I did not have leeks but subbed in a vellow onion and sauteed it in some leek oil made earlier. Stil tasted areat.

Stellar. Period. I was
cynical about using water and bouillon, (although I do like Better Than Bouillon.) Outstanding Flavor!!! Thank you, you always hit the mark in my book.

Perfect for a chilly night.  Thanks, Sylvia.

This soup is amazing!  I wasn’t sure I would like it because of the coconut milk but you could barely taste any coconut at all.  The overall flavor is savory with a tiny bit of sweetness from the corn and coconut milk.  The leek oil took it up a notch and I would highly recommend this addition.  Speaking of which, I’m making the potato leek soup next to use up the remaining leek oil.

Super tasty. My pot wasn’t big enough so I doubled everything while only using 4 cups of water + 1 can of coconut milk. Consistency was perfect like that. FYI the 1x 2x 3x doesn’t work for the coconut milk quantity, it just always says 1 can.

I made this according to the recipe, and it was delicious.  Husband suggested adding seafood, and it's been my go-to seafood chowder recipe since.  Love this chowder as a meal with garlic bread and/or a small tossed salad.

For lunch today , we  enjoyed the Coconut Corn Chowder with Leeks . I used fresh lemon juice instead of vinegar , and , served the soup with pumpernickel bread . Delicious …thankfully there will be another lunch from the leftovers .

Our family’s new favorite soup! This is what I chose to make for my vegan-gluten free mother to welcome her home from a long absence abroad. I should mention, she is a fabulous vegan cook, so I wanted to choose the most delicious, comforting soup I could find. This is it!

I love this soup so much! Made it for the second time today. It’s so simple, yet so comforting. Thanks again for another great recipe!

Great corn chowder recipe! Super easy. I added a jalapeño as I like a bit of heat with my soups.

https://content.jwplatform.com/videos/BzVVlci6.mp4

Cozy up with a bowl of Coconut Corn Chowder with Leeks- a simple, comforting meal that can be made in under 30 minutes. Vegan and Gluten-free! Video 

Coconut Corn Chowder Video 

A flavorful vegan corn chowder with a golden, cheesy broth. It is only 8 ingredients and easy to prepare. Great for lunch or dinner!

Vegan Corn and Potato Chowder

yellow onion

lbs. red potatoes (about 4-5 cups diced)

sweet corn (frozen, fresh, or canned)

almond milk* (plain & unsweetened)

Salt/pepper

chives onions

Dice onion. In a large stockpot over medium-high heat, sauté onion in 3 Tbsp. broth/water for about 7-8 minutes.

Meanwhile, mince garlic and cut potatoes into about 3/4″ chunks.

Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Add minced garlic and cook for 1 minute.

Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.

Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Salt/pepper to taste, and add more nutritional yeast if desired.

Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

Garnish with fresh chives, green onion, etc. if desired.

The soup is fantastic! My partner is a full carnivore BUT LOVES this soup!

Today has been a grey and drizzly day, so that means a hearty soup for dinner!  This was an excellent soup and hit the spot!  It was easy to make and delicious.  The nooch really amps up the flavour!  Paired this with your BBQ tempeh wraps and it was pure perfection! As always, thank you so much for sharing such amazing recipes!

Such a hit. Simple. Easy and oh so tasty. Thank you!

Another win. We've made this about 5 times now. One kid said: It's like a party in my mouth. Hubby said: Get in my belly!

We do the blended option, because it's more like what my fam thinks of as "chowder." We started adding a few cashews to the blender too, just to add to the creaminess. Sometimes I also add a little green vegetable, like fresh spinach, green beans, or even chopped up asparagus.

This is a winner when we take it to potlucks as well, and nobody has ANY idea that it's plant-based. :D

This was easy and delicious. So glad I found your blog :)

This dish NEVER disappoints. Even my carnivore boyfriend LOVES it. A staple dish every winter.

Adding the nutritional yeast gives it a superb flavor.  I added finely chopped carrots, as well.

Y'ALL JUST MAKE THIS ALREADY! So easy and SO good! I've made several of your soup recipes & they always turn out spectacular! I add a splash of lemon to the mix so I cover the "acid" rule.

Top 6 vegan chowder recipes from across the web

The most viewed vegan chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 6 vegan chowder recipes from across the web

The most viewed vegan chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Bay Clam-less Vegan Chowder

Slow Cooker Corn & Red Pepper Chowd...

Spicy Southwestern Vegan Corn Chowd...

Vegan Corn Chowder

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The most viewed vegan chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine