Vegetarian Corn Chowder Recipes
EASY VEGETARIAN CORN CHOWDER
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Provided by Annette Hartman
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
VEGETARIAN CORN CHOWDER
Make and share this Vegetarian Corn Chowder recipe from Food.com.
Provided by Moody
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large, heavy-based pan.
- Add onions& cook over med-high heat for about 5 minutes, or until golden.
- Add garlic& cumin seeds,& cook for one minute, stirring constantly.
- Add stock& bring to a boil.
- Add potatoes,& reduce heat to simmer 10 minutes.
- Add all the corn,& parsley.
- Bring to a boil, then reduce heat to simmer for 10 minutes more.
- Stir in cheese, salt& pepper to taste,& heat gently, over a low heat, until cheese melts.
- Serve with snipped chives.
- You can make this recipe without the cheese, if you want less fat.
- Or if you're like me, you can use a really old nippy cheddar, for a nice nippy flavour!
Nutrition Facts : Calories 249.3, Fat 14.1, SaturatedFat 8.6, Cholesterol 37.7, Sodium 252, Carbohydrate 26.9, Fiber 3.2, Sugar 4.4, Protein 7
VEGETARIAN CORN CHOWDER
I don't eat shellfish, and whenever I wanted to get a bowl of chowder in a restaurant, it always had shellfish in it. Here is a hearty recipe for those who prefer their corn chowder vegetarian.
Provided by SJG3483
Categories Chowders
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice potatoes.
- Bring potatoes, water, and onion to a boil.
- Simmer on medium-high heat until potatoes are tender (8-10 miuntes) Stir in remaining ingredients.
- Simmer, uncovered, for 3-5 minutes.
- Serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).
Nutrition Facts : Calories 416.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 30.4, Sodium 800.2, Carbohydrate 75.3, Fiber 7.7, Sugar 7, Protein 13.7
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