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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.1
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 242.3 mg
  • Total Carbs: 73.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Vegetarian Corn Chowder calories by ingredient
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Vegetarian Corn Chowder

Submitted by: TOMMYBR

Introduction

I used on red, one purple, and one yukon potato, just to add something different. I also added a diced jalepeno pepper, no seeds, left in membrane, 1/2 tablespoon of cayanne, and 1/2 tablespoon redpepper flakes for heat. I used on red, one purple, and one yukon potato, just to add something different. I also added a diced jalepeno pepper, no seeds, left in membrane, 1/2 tablespoon of cayanne, and 1/2 tablespoon redpepper flakes for heat.
Number of Servings: 4

Ingredients

    1 teaspoon of canola oil
    1 red onion, finely minced
    1 red bell pepper, finely minced
    1 poblano, finely minced
    6 cups of almond milk, unsweetened
    5 ears of corn, kernels removed (cobs reserved for the stock)
    2 bay leaves
    ˝ teaspoon of oregano, dried
    1 pinch of saffron threads, crumbled
    1 pound of potatoes, cut into bite sized pieces (I used a variety of potatoes)
    1 tablespoon of vegan bacon bits - optional
    2 tablespoons of fresh minced herbs (parsley, cilantro, chive or thyme) - optional


Directions

Sauté the onion, bell pepper and poblano pepper in the canola oil until soft. Add the almond milk, broken corncobs, bay leaves, oregano and saffron to the pot and simmer for at least 30 minutes. Add the potatoes 15 minutes before you want to serve the soup. Add the reserved corn kernels a few minutes before serving so that they can warm through. Remove the corncobs and bay leaves just before serving.

NOte, I added about 1/2 tbsp of arrowroot in water to help thicken up. Let it simmer with cover off for a couple of hours to let it thicken as well

Number of Servings: 4

Recipe submitted by SparkPeople user TOMMYBR.






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