The base of this soup used to be a roux-thickened chicken broth with milk and cheese added. However, since becoming vegan, I had to adapt, and I’m proud to say that this version is thicker and creamier than the original, and it was all achieved without a drop of flour or milk. It’s not only the best vegan corn chowder recipe I’ve had, but it’s just plain the best corn chowder ever. Even my non-vegan family loves it, and they request it regularly. This recipe makes a lot, but it keeps and freezes very well.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 3 ribs celery, finely chopped
- 3 carrots, finely chopped
- 4 pounds russet potatoes, peeled and finely diced
- 1 head cauliflower, cut into bite-size pieces
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 quarts vegetable broth
- 8 cups fresh corn kernels, divided
- 1 cup cashews
- 1/3 cup nutritional yeast
- salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
Step 2
Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
Step 3
Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.
Cook’s Note:
Fresh sweet corn is best, but if it is unavailable, a good frozen variety will also do.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 341 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat1g | 7% |
Sodium446mg | 19% |
Total Carbohydrate62g | 22% |
Dietary Fiber9g | 32% |
Total Sugars10g | |
Protein12g | |
Vitamin C41mg | 205% |
Calcium71mg | 5% |
Iron3mg | 19% |
Potassium1321mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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