Favorite Vegan Corn Chowder Recipe
Looking for the best vegan corn chowder soup recipe? Look no further! In this blog post, we will share our long-time favorite soup recipe with you, as well as some tips for cooking corn.
Corn is a delicious and filling vegetable that’s a great ingredient for soups, stews, and casseroles.
In this blog post, we will show you two options on how to cook corn on the cob by boiling and roasting, and making the perfect corn chowder soup.
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What Type of Corn Should You Use for Chowder?
The recipe below utilizes frozen corn kernels. The main advantage of using frozen corn is that it will save you time. Although you could use canned corn, it tends to have more salt and the kernels are soft, so we don't recommend it for this recipe.
You can also roast or boil corn on the cob, then cut the kernels off to use in soup and other dishes.
If you decide to use fresh corn, look for ears that have tight, bright green husks and plump kernels. Avoid any with brown spots or signs of mold.
Here are two easy methods for roasting and boiling corn on the cob.
How to Roast Corn on the Cob
Preheat oven to 375 degrees F.
Husk the corn and remove the silk.
Brush the corn with olive oil.
Sprinkle with salt, pepper, and any other desired seasonings.
Wrap each ear of corn in aluminum foil.
Place on a baking sheet and roast for 25-30 minutes.
Unwrap the corn and let cool before cutting the kernels off the cob.
How to Boil Corn on the Cob
Fill a large pot with water and bring to a boil.
Carefully add the ears of corn to the boiling water.
Cook for 5-7 minutes, or until kernels are tender.
Remove the corn from the water and let cool before cutting the kernels off the cob.
Tips for Cutting Corn Off the Cob
Cooking fresh corn is great, but getting the kernels off the cob can be the tricky part. Here are a few tips to help.
Allow enough time for the corn to cool so you can handle it easily.
Ensure you have a well-sharpened medium to large knife.
Place a small bowl with a flat base upside down inside a larger bowl.
Set the ear of corn upright on the smaller bowl and use a sharp knife to cut off the kernels. They will fall into the larger bowl.
Repeat with remaining ears of corn.
If you don't have a small bowl that fits well inside of a larger one, you can also use a large cutting board. It's just a little messier this way and you have to stop more frequently to gather stray kernels.
Helpful Tips for Making Vegan Corn Chowder
When making soups, the extra steps make a big difference. This means allowing each layer of ingredients to cook thoroughly.
Also, like many soup recipes, this vegan corn chowder recipe calls for blending two cups of soup and then adding it back in. The purpose of this step is to add the right thickness and volume, and this makes a big difference!
You can use an immersion hand blender, food processor, or standard blender.
Tips for Storing and Freezing Corn Chowder
This corn chowder can be stored in an airtight container in the refrigerator for three to four days.
You can also freeze it for up to three months in well-sealed freezer containers. When reheating, it's best to heat slowly on the stovetop and you can add water or stock to thin it out if necessary.
We hope you enjoy this delicious and easy vegan corn chowder recipe featured in the Daniel Fast Journey book.
Vegan Corn Chowder Recipe
Serves 6
1 TBS olive oil
1 yellow onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 TBS flour (optional)
40 oz vegetable stock
1 sweet potato, cut in small cubes
15 oz package frozen corn
Salt and pepper, to taste
Heat oil in large pan and saute onion, carrot, and garlic over low heat for about 5 minutes, until soft
Optional: Stir in flour and cook for 1 minute
Add vegetable stock stir well
Add sweet potato, bring to a boil, then simmer approx 20 minutes
Stir in the corn and cook for 5 minutes
Remove 2 cups of soup to a food processor or blender and blend until smooth
Return to pan, mix thoroughly, season with salt and pepper and reheat
Serve immediately
Check out our list of best Daniel Fast soup recipes for more ideas for your meal plan!
Try our Mushroom and Wild Rice Soup.
