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Discussion Starter · #1 ·
Thick and Creamyt Corn Chowder<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
1/2 onion, diced<br><br>
1 clove garlic, minced<br><br>
1/4 cup chopped fresh parsley<br><br>
1 or 2 tablespoons vegan margirine or a tablespoon of olive oil<br><br>
3 tablespoons all-purpose flour<br><br>
2 1/2 cups soymilk or ricemilk<br><br>
1 cup water<br><br>
2 (12 ounce) cans whole kernel corn<br><br>
1/2 can of cream corn<br><br>
3 tablespoons vegan cream cheese<br><br>
1 teaspoon garlic salt<br><br>
2 ½ teaspoon ground black pepper<br><br>
½ teaspoon oregano<br><br>
½ teaspoon basil<br><br>
Ground cayenne pepper to taste<br><br><br><br><br><br>
1. In a large pot over medium heat, combine the onion, garlic, parsley and vegan butter or margarine. Sauté until onions are tender.<br><br><br><br>
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.<br><br><br><br>
3. Whisk in the soymilk and the vegetable broth or water. Whisk for a little bit to lighten the brown color.<br><br><br><br>
4. Add the corn, creamed corn and the vegan cream cheese and allow to heat through.<br><br><br><br>
5. Add the garlic salt, black pepper, oregano, basil and cayenne pepper to taste. Stir together and let simmer for at least 10 minutes.<br><br><br><br><br><br>
Additional comments:<br><br>
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.

47 Posts
Wow--sounds better than mine. I usually use onion, a very conservative amount of garlic, bay leaf, paprika, and a pinch of white pepper. I never thought of oregano.
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