'Creamy' Corn Chowder

Vegan versions of cold weather favorite

Cuisine: American

Main Ingredient: Corn

Category: Soup and Stew

Difficulty: 1/10

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recipe by Admin
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'Creamy' Corn Chowder

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1 1/2 tbs.olive oil
1 largestalk celery; diced
1 mediumonion; finely chopped
2 mediumcarrots; thinly sliced
2 mediumrusset potatoes; peeled and finely diced
2bay leaves
2vegetable bouillon cubes
1/4 teaspoonground cumin
1/4 teaspoondried thyme
12 ouncessoft silken tofu
3 cupscooked fresh; (from 6 ears) or thawed frozen corn kernels
1/4 teaspooncoarse salt
1/4 teaspoonfreshly ground white pepper


11. In large pot, heat oil over medium heat. Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 31?2 cups water and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.
2 2. Meanwhile, in food processor or blender, puree tofu until smooth. Stir into soup along with corn, salt and pepper. Reduce heat to low and simmer, uncovered, 10 minutes. If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat. Remove bay leaves before serving.
Gluten Free Vegan Vegetarian
  • 'Creamy' Corn Chowder

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