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Vegan Corn Chowder (Slow Cooker Option)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Soups, Gluten Free
  • Method: Stovetop
  • Cuisine: European, Canadian, American ,

Description

Vegan Corn Chowder with potatoes, sweet summer corn, and veggies simmered in a rich, creamy cajun soup broth. Vegetarian, dairy free. Slow cooker option (crockpot) 


Scale

Ingredients

  • 1 tablespoon oil (optional)
  • 1 yellow onion, chopped
  • 1 red pepper, diced
  • 2 stalks celery, chopped
  • 1 carrot, peeled and grated (about 1 cup)
  • 3 ears of corn or 2 (12 oz) (341 grams) cans of corn (I like peaches and cream)
  • 4 cups peeled and chopped potatoes (bite size pieces), approximately 3-4 medium potatoes, red or Yukon gold
  • 1 (4 oz) (127 grams) can green chilies
  • 2 tablespoons Better than Bouillon Vegetable base
  • 4 cups water
  • 1 tablespoon white vinegar
  • 1/2 teaspoon liquid smoke
  • 1/2 cup coconut milk, canned

Cajun Seasoning:

  • 1 and 1/2 teaspoons Chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

Stovetop Instructions:

Prepping the corn: If using fresh corn, shuck the corn and slice off the kernels as close to the cob as possible. I like to cut the tip from the top of the corn. Stand the the corn up with the cut top facing down on cutting board and slice from the top to the bottom. Do this all the way around the Cobb until all kernels are off, cutting as much of the corn off as possible.

  1. Start by prepping all the veggies and then measure the spices and add to a small bowl.
  2. Heat a Dutch Oven/Soup Pot (at least 5 qt) on medium heat. Add the onions, celery, peppers, oil (if using) and a pinch of salt and pepper. Saute for 5 minutes until the veggies are starting to brown a bit.
  3. Add in the potatoes, carrots, corn and cajun spice blend, give everything a stir. Now add in the rest of ingredients (except liquid smoke, vinegar and coconut milk). Bring to a boil on high heat, reduce to a simmer, cover and cook for 15 minutes or until potatoes are cooked through.
  4. To thicken the chowder: Remove the pot from heat and take two big ladles of soup and puree. Return blended soup to pot, add in the vinegar, liquid smoke and coconut milk.
  5. Stir the soup and season with additional salt and pepper if necessary.
  6. Enjoy! Serve with bread, buns or your favourite cornbread recipe and a simple side salad.

Slow Cooker Instructions:

Prepping the corn: If using fresh corn, shuck the corn and slice off the kernels as close to the cob as possible. I like to cut the tip from the top of the corn. Stand the the corn up with the cut top facing down on cutting board and slice from the top to the bottom. Do this all the way around the Cobb until all kernels are off, cutting as much of the corn off as possible.

  1. Add all ingredients (except liquid smoke, vinegar, and coconut milk) to your slow cooker. Cover and cook on high for 3 hours or low for 5 hours or until the potatoes are tender.
  2. Remove the lid and take two big ladles of soup and puree. Return blended soup to slow cooker, add in the vinegar, liquid smoke and coconut milk.
  3. Stir the soup and season with additional salt and pepper if necessary.
  4. Enjoy! Serve with bread, buns or your favourite cornbread recipe and a simple side salad.


Notes

  • this soup is just as tasty with fresh or canned corn
  • will keep in the fridge for 4-5 days and freezes well

Keywords: vegan corn chowder, spicy, cajun, soup,