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.

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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?!?

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

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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

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.

If you like this recipe, then try these:

Vegan Lentil Shepherd’s Pie

Hearty Vegan Vegetable “Beef” Stew

Vegan Beer Cheese Potato Soup

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!

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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

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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

vegan minestrone soup with vegan meatballs

Hearty Vegan Vegetable "Beef" Stew

Our oldest daughter was the biggest meat eater in our family before we went vegan. I would venture to say the transition to vegetarian and then vegan might have been hardest for her. She loved LOVED beef stew and I could always assume if asking her what she would like for dinner she was going to request beef stew or meatballs.

So once we went vegan I knew beef stew was one of the meals she missed the most. I have tried this recipe without a meat substitute, and like it just fine myself, but she still prefers a fake meat.

You can make your own vegan beef tips by following the instructions in my Vegan Beef Bourguignon but that is a little extra work (yet totally worth it if you have the time) , or use store bought vegan “beef” tips, if you are looking for quick and easy. The last brand I bought was so convincing that I was a little freaked out at how “beefy” it was.

I could have fooled just about anyone with our last batch. I actually dug the package out of the trash just to double check that I wasn’t losing my mind and to make sure I had not grabbed the wrong thing at the store.

So if beef stew was a pre-vegan favorite of yours, then you gotta try this recipe. If you don’t care for fake meats, then go ahead and leave it out. I promise it is just as good. I happen to prefer it that way as well. Either way, this stew deliciously satisfying vegan comfort food and perfect for warming you up in the fall and winter months.

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INGREDIENTS:

• 1 red onion, diced

• 4 stalks celery, diced

• 2 cups carrots, diced

• 2 cups red potatoes, diced

• 1 cup frozen green peas

• 1 cup button mushrooms, diced

• 1 bag frozen vegan “beef” tips or, homemade vegan beef tips

• 5 cups vegetable or mushroom broth

• 1 cup red wine, like merlot

• 2 teaspoons Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 2 teaspoons dried thyme

• 1/2 teaspoon black pepper

• 1 teaspoon all purpose seasoning, I like Trader Joe’s 21 season salute

• 1 tablespoon tomato paste

• Salt to taste ( the Better than Bouillon and all purpose seasoning are pretty salty, so add salt to your liking)

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INSTRUCTIONS:

1. You will need a large dutch oven or a pot that is oven safe.

2. Heat 2 teaspoons of oil in the pot over medium heat on the stove top. Add the onions, celery, mushrooms, carrots, and garlic and sauté until the onions are translucent. Add the potatoes, better than bouillon, tomato paste and wine. Stir well and let the wine simmer for a few minutes.

3. preheat oven to 350 degrees, moving the top rack to the middle. You will need enough room for the pot to fit in oven

4. Add the remaining ingredients to the pot, stirring well. Bring the stew to a boil. Once the stew has come to a boil, place the lid on the pot and transfer the soup carefully to the preheated oven.

5. Allow the stew to cook in the oven for about half an hour. After half an hour remove the lid and give it a stir. Replace the lid but scoot it to the side a bit, where it is still on the pot but not fully covering it. Let stew cook for another 30 minutes.

6. Carefully remove the stew from the oven and place back on the stove top or onto a heat safe trivet. Remove the lid fully and allow the stew to cool just a bit before serving.

If you like this recipe, try these:

Vegan “Chicken” Southwestern Soup

The Best Vegan Chili

Loaded Vegan Baked Potato Soup

Hearty vegan beef stew