Vegan Corn Chowder Recipe
User Reviews
5
Vegan Corn Chowder Recipe
Description
This Vegan Corn Chowder Recipe starts with sautéing finely chopped sweet white onion and garlic in olive oil until translucent and slightly golden. Seasonings including salt, pepper, and green onions are added, followed by baby potatoes and optional vegan stock paste. Nutritional yeast is stirred in to contribute a subtle savory, cheesy note without dairy.
Chopped Mexican chipotle sausage adds a smoky flavor and textured protein that breaks apart during cooking. Lemon juice introduces brightness to counterbalance the richness. The mixture is combined with almond milk, fresh thyme sprigs, corn kernels, and water or vegetable stock to form the soup base.
The chowder is brought to a simmer, allowing flavors to blend and potatoes to become tender. The balance of creamy almond milk and savory vegetables makes it suitable as a filling vegan main or side. Adjust seasonings after cooling slightly, as hot temperatures can dull salt perception.
Ingredients
- 2 tbsp. olive oil
- 1 onion fine-medium chop, medium-large, sweet white
- 4 clove garlic finely chopped
- season to taste
- 1/2 cup green onion roughly chopped
- 2 cups baby potato halved
- 2 tbsp. vegan stock paste optional
- 2 nutritional yeast heaped tablespoon
- 1 Mexican chipotle sausage roughly chop with a cooking spoon, Brand: Field Roast, package
- 2 tbsp. lemon juice
- 2 cups almond milk
- 2 thyme fresh, sprigs
- 2 cups corn fresh
- 2 cups water or vegetable stock - do not use vegetable stock if using stock paste
Instructions
- Preheat a large pot on medium-high heat for 30 seconds before adding olive oil. Let the olive oil heat till the oil develops swirls, then add your onion and garlic to the pot. Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden.
- Now add your salt, pepper and green onions to the pot and stir till combined, cook for around 1 minute.
- Now, toss in your potatoes and cook for 2-3 minutes. Throw in your stock paste and nutritional yeast, stir till all the potatoes are well coated.
- Cook for a few more minutes before adding your sausage and lemon. Using your wooden spoon, break apart the sausage and stir around to incorporate into the potatoes. Let everything get golden before adding the almond milk and fresh thyme. Stir well and cook for 5 minutes on low heat.
- Now add your corn and water or vegetable stock, stir the soup mixture well and increase heat to high to bring mixture to a boil, once boiling reduce heat to low and simmer mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test).
- Remove thyme sprigs before serving. I suggest serving this beauty hot (not too hot)! It needs no additions as it’s just that perfect on its own.
Notes
- Taste and adjust seasoning after the soup cools slightly to ensure proper salt levels.
User Reviews
Overall Rating
5
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