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Thick and Creamyt Corn Chowder

Category: Soups

Suitable for a: vegan diet



1/2 onion, diced

1 clove garlic, minced

1/4 cup chopped fresh parsley

1 or 2 tablespoons vegan margirine or a tablespoon of olive oil

3 tablespoons all-purpose flour

2 1/2 cups soymilk or ricemilk

1 cup water

2 (12 ounce) cans whole kernel corn

1/2 can of cream corn

3 tablespoons vegan cream cheese

1 teaspoon garlic salt

2 ½ teaspoon ground black pepper

½ teaspoon oregano

½ teaspoon basil

Ground cayenne pepper to taste



1. In a large pot over medium heat, combine the onion, garlic, parsley and vegan butter or margarine. Sauté until onions are tender.

2. Add the flour, stirring well, to make a pasty mixture. Cook for a minute or two to get rid of the raw flour taste.

3. Whisk in the soymilk and the vegetable broth or water. Whisk for a little bit to lighten the brown color.

4. Add the corn, creamed corn and the vegan cream cheese and allow to heat through.

5. Add the garlic salt, black pepper, oregano, basil and cayenne pepper to taste. Stir together and let simmer for at least 10 minutes.

Additional comments:


You can serve it right away ,but cooking it longer will get rid of the soymilk tastes. I prefer to use 2 cups of regular soymilk and 1/2 cup of vanilla soymilk. I think the sweetness and vanilla compliments the corn.
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