You know how sometimes you’re scrolling through Facebook and you see a vegan dish that calls to you? Well that’s what happened to me with this meal. There is no long story about why I love it or why I was craving it, just a simple case of I saw it. I wanted it. I made it.
Back in my non-vegan days, I couldn’t not stand chowder because I have never been a fan of milk or heavy cream, but after seeing a photo, I decided to give a shot. So, after a long walk on a very cold day in Romania, I whipped out my ingredients and tried my hand at vegan corn & potato chowder.
The ingredient list for this vegan chowder is pretty simple:
Corn (fresh, canned or frozen)
Crushed red peppers or flakes
Plant milk (I used Alpro, almond no sugars)
Lemon juice (or white wine)
Waste free vegan broth
Of course you can add any other vegetables in your pantry or fridge, but I stuck pretty close to what I saw in the photo.
- Saute onions, celery and carrots in water (or oil if you plan to use oil) until they start to crisp around the edges.
- Add in garlic, thyme and crushed red peppers
- If you use white wine, add it here and let it reduce, if using lemon juice, skip this step.
- Add in vegan broth, potatoes and a bay leaf, saving 1 cup of broth to make cornstarch slurry
- Put corn in next along with cornstarch slurry, bring to a boil and let it simmer until the potatoes are fork tender and you get the flavor profile you want.
- Garnish with lemon juice.
If you want to up the cream factor for this vegan chowder, add coconut milk or take 2 cups and pop it in the food processor blender, but I found this version with the cornstarch pretty thick and creamy on its own.
Tip: Don’t forget to remove the bay leaf. I left it in for the photo but DO NOT eat the bay leaf. Gross.
The next time you’re in need of a quick and fairly easy vegan soup, consider this vegan corn and potato chowder.