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Vegan Corn Chowder

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Vegan Corn Chowder 3 Bean Soup [ Bountiful ] - 4 Top Cooks

Vegan corn chowder 3 bean soup is perfect for cold winter days. Great for lunch, not to mention a perfect companion for any meal. Truly bountiful delight!

Type: soup

Cuisine: Classic

Keywords: vegan corn chowder, soup recipe, vegan recipe, 3 bean corn chowder

Recipe Yield: 6 bowls

Calories: 175 kCal

Preparation Time: PT10M

Cooking Time: PT50M

Total Time: PT60M

Recipe Ingredients:

  • 1 can no-salt garbanzo beans (rinsed)
  • 1 can no-salt black beans (rinsed)
  • 1 can no-salt pinto beans (rinsed)
  • 1 bag frozen whole kernal corn
  • 1 tbsp olive oil
  • 1 medium onion (minced)
  • 1 tbsp miso
  • 2 bay leaves
  • 1/2 cup vegetable broth
  • 2 cups water
  • 1 tbsp parsley flakes
  • 2 tbsp of Vegan cream cheese (Kate Hill)
  • Salt and pepper to taste

Recipe Instructions: 1) In a large stock pot, heat oil. Stir in minced onions and cook for 30 seconds. Now stir in vegetable broth. Cook for 30 seconds. Add miso and cook for 30 seconds. 2) Reduce heat to simmer and add corn, parsley, and bay leaves. Cover and simmer for 45 minutes. 3) Remove from heat. Remove the bay leaves and transfer corn mixture to a blender. Add cream cheese and blend until smooth. 4) Return the blended mixture to the stock pot. Add all the beans. Stir together and simmer for 15 minutes. 5) Remove from heat and serve warm in bowls. Salt and pepper to taste.

Editor's Rating:
5
vegan corn chowder in a bowl

Vegan Corn Chowder

Vegan corn chowder 3 bean soup is perfect for cold winter days. Great for lunch, not to mention a perfect companion for any meal.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 6
Calories 175 kcal

Ingredients
  

  • 1 can garbanzo beans (14.5 oz - rinsed)
  • 1 can black beans (14.5 oz - rinsed)
  • 1 can pinto beans (14.5 oz - rinsed)
  • 1 bag frozen whole kernel corn (16 oz)
  • 1 tbsp olive oil
  • 1 medium onion (minced)
  • 1 tbsp Red Miso Paste
  • 2 bay leaves
  • 1/2 cup vegetable broth
  • 2 cup water
  • 1 tbsp parsley flakes
  • 2 tbsp Vegan Cream Cheese
  • Salt and Pepper to taste

Optional Toppings

Instructions
 

  • In a large stock pot, heat oil. Stir in minced onions and cook for 30 seconds. Now stir in vegetable broth. Cook for 30 seconds. Add miso and cook for 30 seconds.
  • Add corn, parsley, and bay leaves. Reduce heat to simmer. Cover and simmer for 45 minutes.
  • Remove from heat. Remove the bay leaves and transfer corn mixture to a blender. Add cream cheese and blend until smooth.
  • Return the blended mixture to the stock pot. Add beans. (All 3 types) Stir together and simmer for 15 minutes.
    vegan corn chowder soup - add the beans and simmer
  • Remove from heat and serve warm in bowls. Salt and pepper to taste.
    vegan corn chowder in a bowl with added toppings

Vegan Corn Chowder Secrets

  • Why we skipped the potatoes? Traditionally, chowder soup includes potatoes. We used beans instead. Carb-wise, the two recipes are equal. However, the high fiber delivered by beans is a compelling nutritional reason for the switch. Besides, we like the eye appeal of beans versus potatoes.
  • Why we use miso? Great soup has a healthy portion of salt. Much of the rich flavor comes from salt. Miso is an excellent source of sodium as well as lending that distinctive savory flavor miso is known for.
    empty bowl of vegan corn chowder

Bobguy

Bob is a passionate cook, avid food blogger, and talented IT professional. I live, cook, and work in metro detroit and grew up before the Internet became a *thing*. Hashtag OLD DUDE.

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