soup

Vegan Roasted Corn and Potato Chowder

Vegan Roasted Corn and Potato Chowder

Truth be told I have never been a huge fan of chowder…or errrrrr chowdah, deepening on where you are from.

My dad often made canned, condensed, clam chowder when I was a kid and I thought it was disgusting. And there began my complicated relationship with all chowder.

Creamy soups in general are typically not my jam. I am more of a tomato based soup kinda girl. So, when I was recently flipping though a magazine and stumbled upon a big bread bowl full of corn chowder, suddenly something inside of me changed… I HAD TO HAVE THAT CHOWER.

So I dashed to the store, grabbed some corn, and came up with a plan.

In the mean time our 3 year old decided swiping the corn off the counter and hiding it would be a super fun game. Thank goodness she decided to divulge the hiding place, because I would have found it. Five ears of corn wrapped in a blanket, tucked into an amazon box, tucked into another amazon box. What goes on in her tiny brain..I mean, I am so curious and pray she does not grow up to be a klepto because this is kinda becoming her MO. Lord help me!

So once the mystery of the missing corn was solved, I got started. I decided It really needs to be roasted. No big deal, you just toss it in a super hot oven and let some nice color. I also decided it needed potatoes, of course, and some sweet roasted red peppers for some flavor and color.

It also needed to be nice and creamy. So, I just made a quick cashew cream and that’s about it. Its really easy and comes together pretty quickly.

I also has just happened to make some delicious bread bowls for a meatball recipe I was creating, so went ahead and severed it up in those! Seriously, if you have time, make the bread bowls!! I linked the recipe below. They are sooooo good! You could also buy small round loaves at the bakery and use those. Or, just use a bowl. I mean, that’s what they are for, right?!?

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Guys, I have to admit that I am now an official chowder convert! I would eat this soup weekly and be pretty happy about it.

I also think this vegan corn chowder will freeze really well, making it a good option for meal prep. I like to store my frozen soup in gallon sized zip lock bags. I just toss the frozen zip lock of soup into bowl of hot water and let it thaw, then reheat!

So wether you have always loved chowder, or are just willing to give it a go just one more time like me, you will hopefully enjoy this one. Its hearty and filling and just right on a cold day, and even better served up in a gloriously fluffy bread bowl! Easy Vegan Bread Bowl Recipe

INGREDIENTS

  • 5 ears of sweet corn

  • 2 medium sized russet potatoes, peeled and diced

  • 1 medium yellow onion, diced

  • 1/4 cup diced roasted red peppers (from a jar)

  • 5 and 3/4 cups water divided

  • 2 teaspoons vegetable better than bouillon

  • 2 tablespoon nutritional yeast

  • 1/4 cups cashew

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • 1-2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon cooking oil

Vegan Roasted Corn and Potato Chowder

INSTRUCTIONS:

preheat oven to 400 degrees

  1. Shuck and clean corn. Lay corn on a baking sheet and place in the preheated oven until the corn begins to brown on top. Around 10 to 15 minutes. Remove from oven and allow to cool. Once the corn has cooled, carefully cut the corn off the cob using a sharp knife.

  2. Heat a large pot over medium heat. Add the oil and the onions to the pot. Sprinkle the onions with a bit of salt and allow them to cook until they become translucent.

  3. Add the corn, peppers, and diced potatoes to the pot along with 5 cups of water and the better than bouillon. Stir well.

  4. Add in the remaining spices and nutritional yeast. Reduce the heat to low and allow the chowder to simmer.

  5. Place the cashews in a microwavable bowl or pyrex and cover with water. Microwave on high for 3 minutes. Drain the cashews and add them along with 3/4 cups fresh water to a high speed blender or food processor. Blend until completely smooth, no bits of cashews remaining. Add the now cashew cream to the to the pot and stir.

  6. Let the chowder simmer, stirring occasionally for about 30 minutes.

  7. Serve chowder in bread bowl if you like, and garnish with some diced green onions.

Vegan Roasted Corn and Potato Chowder

If you like this recipe, then try these:

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Vegan Potato Leek Soup

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Vegan Potato Leek Soup

Maybe you have noticed if you have ever scanned our soup category that I lean more towards thick creamy soups or stews.

I have nothing against a brothy soups, I just like my soup to have a little more bite. I need it to fill me up and not have me looking for a second dinner 30 minutes later!

I have loved potato soup for as long as I can remember! It wasn’t until I was a teenager that a family friend taught me how to easily clean leeks. Up until that point I just didn’t add them to potato soup or anything else because they were a sandy, dirty, hassle. Soak them in cold water and all the dirt and sand falls to the bottom of the bowl!! GENIUS!

Now I wouldn’t dream of making potato soup without leeks.

A lot of people only use the white part of the leek in soup recipes, but I use the WHOLE thing! Even though it gives my soup a green tent, who cares! Leeks have so many health benefits, so I say, use the whole dang thing!

This vegan Potato Leek Soup is one of my all time favorite soups, and it so easy to make! This soup is super healthy and very filling, making it the perfect easy comfort food any time you have a carving!

INGREDIENTS:

  • 6 medium russet potatoes, peeled and diced

  • 3 medium leeks

  • 8 cups water, divided

  • 1 teaspoon Vegetable Better Than Bouillon

  • 2 teaspoons minced garlic

  • 1/4 cup nutritional yeast

  • 1/2 cup unsalted cashews

  • 2 teaspoons dreid thyme

  • 1-2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 2 bay leaves

Vegan Potato Leek Soup on a spoon

DIRECTIONS:

  1. Place cashews in a microwave safe container, covered with water. Microwave for 3 minutes. If you do not have microwave you soak the cashews in hot water for a few hours or even bring them to a boil in a small pot for a few minutes. Drain cashews once soft and set aside.

  2. Leeks are pretty hard to get clean, but I have a trick to help you clean them! Fill a large bowl with cold water. Dice the dirty leeks into rings, greens included, and drop them in the bowl of cold water . Let them float in the cold water for a few minutes, swooshing them around with your hands a few times, and the dirt and sand will fall to the bottom of the bowl. And just like that, you have clean leeks!

  3. Heat a large pot over medium heat, adding a few teaspoons of oil or vegan butter to the bottom of the pan ( you can omit the oil if you are oil free) along with a teaspoon of Better than Bouillon. Add the leeks to pot and let them cook until they become soft. Leave the leeks in the pot and fill it with 6 cups of water. Allow the water to come to a boil then add the potatoes. Let the potatoes cook unit they are soft and can be pierced with a fork. Turn the heat off on the stove.

  4. Once the potatoes are soft, use a slotted spoon to scoop out the potatoes and leeks from the pot and transfer them to a blender or food processor, along with a few cups of the boiling liquid. Blend unit the potatoes and leeks are fairly smooth, I often just pulse mine because I still like some chucks of potatoes in my soup. Just blend until you reach your desired consistency. Return the mixture back to the pot with the remaining boiling liquid.

  5. Add the soaked cashews along with 2 cups of water, garlic, thyme, salt, pepper, and nutritional yeast to a blender or food processor. Blend unit completely smooth. Pour the mixture into the pot with the potatoes and stir well. Turn the stove back on to medium/ low heat and add in the bay leaves. Let the soup simmer, stirring occasionally for 20-20 minutes.Remove the bay leaves before serving.

  6. Garnish with basil or more thyme and serve.

If you like this recipe, try these:

Vegan Potato Leek Soup
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Minestrone Soup With Vegan Meatballs

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Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in.

If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea.

My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!?

Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy!

You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

INGREDIENTS:

  • 1 zucchini, diced

  • 3 carrots, sliced

  • 3 ribs of celery, chopped

  • 1 medium yellow onion, diced

  • 3 cups chopped Swiss chard, kale, or spinach

  • 2 teaspoons mined garlic

  • 2 tablespoons chopped fresh basil

  • 1 teaspoon oregano

  • 2 teaspoons Italian seasoning

  • 3 teaspoons Vegetable Better than Bouillon

  • 6-7 cups water

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) can diced tomatoes

  • 1(15 oz) can cannellini beans, drained and rinsed

  • 1 1/2 cups dry ditalini pasta or small macaroni pasta

  • a pinch of red pepper flakes (optional)

  • salt and pepper to taste

  • 2 teaspoons of olive or grapeseed oil

  • vegan parmesan cheese for garnish (optional)

  • additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

  • 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

  • 1/4 cup bread crumbs

  • 1 flax egg

  • 1 teaspoon minced garlic

  • 1 teaspoon Italian seasoning

INSTRUCTIONS:

  1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

  2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

  3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

  4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

  5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

Minestrone Soup With Vegan Meatballs

vegan minestrone soup with vegan meatballs