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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 444.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.1 g

View full nutritional breakdown of Seriously Vegan and Seriously Spicy Corn Chowder calories by ingredient
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Seriously Vegan and Seriously Spicy Corn Chowder

Submitted by: BTVMADS

Introduction

Every time I make this for people, they can't BELIEVE it's Vegan! The texture is so creamy and rich, it feels like you're eating full-fat restaurant style chowder. Instead, you're getting a hearty meal for less than 250 calories a bowl!!

This is great with a bean quesedilla on the side -- it gives you more lean protein and fiber :)
Every time I make this for people, they can't BELIEVE it's Vegan! The texture is so creamy and rich, it feels like you're eating full-fat restaurant style chowder. Instead, you're getting a hearty meal for less than 250 calories a bowl!!

This is great with a bean quesedilla on the side -- it gives you more lean protein and fiber :)

Number of Servings: 4

Ingredients

    In order of appearance:

    1 tbsp canola oil (don't use olive oil since it doesn't make as nice a roux, in my opinion)
    3 cloves garlic, roughly chopped
    1/2 medium red or yellow onion, chopped
    1 small red or orange bell pepper, chopped
    Pinch of Salt
    1 tbsp white flour (again, not whole wheat, it doesn't taste right in a roux)
    4 cups unsweetened soymilk
    1 can creamed corn
    .5 cup frozen corn kernels
    2 ounces chopped green chilis
    Chili powder
    Pepper

Directions

Super-Elegant Optional Step One:

~Pre-roast your frozen corn, pepper, onion and garlic in a 350 F oven for 10 minutes. This will sweeten the flavor of your vegetables (and help off-set the spiciness) and give the soup some fun colors and texture.

If you want to save the time, you can skip that step. The soup will still be delicious.

~After you've taken your veggies out of the oven, heat the canola oil in a medium-sized soup pot over medium heat. ***If you are NOT roasting your veggies, add the peppers, garlic and onion to the oil, sauteing until they are soft and the garlic is turning golden***
~Whisk in 1tbsp of flour, cooking until all of the flour is coated with the oil and the mixture is a deep blonde color.
~Pour in 1 cup of the soymilk, the creamed and frozen corn and chiles. Stir to combine, then add the rest of the soymilk. ***I do the milk in stages so that it doesn't splatter and slosh all over the stove when I add the corn and chiles.***
~Heat over medium until the mixture comes to a very gentle boil. The starch in the flour and creamed corn will thicken the milk, giving the soup its creaminess. But that won't happen unless it boils!
~As soon as there's bubbles breaking in the soup, turn the heat down to the lowest setting. Add your chili powder to taste (I like a full tsp, if you're a spice wimp go with just 1/4 tsp to start) and a few grinds of black pepper.

Makes 4 gigantic (like, 1.75 cup) servings!!

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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