Monday, September 6, 2010

Easy Vegan Corn Chowder

This is another dish perfect for meatless monday (though it's great anyday)! As the weather is starting to cool off I've been craving soup. I had veggie soup everyday for lunch last week before my trip and black bean soup and white chicken chili while in D.C.

This corn chowder was inspired, in part, by two ears of corn that have been sitting in my fridge for over a week and really needed to be used. It is very simple and quick to prepare and you can easily double the recipe to serve more. As is this recipe serves 3-4 when paired with a salad.

2 Ears of Corn on the Cob
1 Large Carrot, diced
1 Medium Onion, diced
1 Bell Pepper (any color will do), diced
2 Cloves of Garlic, minced
2 Bay Leaves
Olive Oil
Vegetable Broth
Salt and Pepper
1 Cup Pureed, Cooked Cauliflower*

1) Prepare the corn: Shave the corn kernels of the cobs, then using the flat side of the knife scrape any remaining corn juice/milk from the cob and cut or snap the corn cobs in half.
2) Prepare the soup: Coat the bottom of a medium-sized pot with olive oil, over medium heat saute the onion, carrot and bell pepper until the onions are translucent. Add the garlic, saute another minute. Add the corn (including the milk and cobs), bay leaves, salt and pepper to taste, and enough veggie broth to cover the vegetables. Cover and the let the soup simmer 30 minutes.
*While it is simmering you can prepare the cauliflower by steaming it and then puree it. Alternatively you could puree an equal amount of cooked potato or white beans. These ingredients will all provide a "creaminess" to this vegan soup.
3) After 30 minutes remove the corn cobs and bay leaves, add the cauliflower puree and taste the soup adding more salt and pepper as neccessary.
4) Enjoy pipping hot with a nice green salad.

I served ours with leafy greens topped with diced kalamata olives, diced sun dried tomatoes, diced dried figs, diced shallots, toasted pine nuts and a basic red wine vinegrette. It made for a very tasty lunch!

I hope you enjoy this easy veggie soup!

As usual, I've also included this post as part of several weekly recipe sharing events: Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!


  1. This sounds great! I love how you have used cauliflower to make it creamy!!

  2. I like the little cauliflower detail as well!

  3. Thanks ladies - I love cauliflower. Of course it is yummy steamed or roasted or made into a curry, but it's also a fantastic substitute for many starchy things - cauliflower puree is a great stand-in for mashed potatoes and you can pulse raw cauliflower in the food processor until it resembles rice then saute it with some garlic and spices for a grain like dish.