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    You are in: Home / Low-cholesterol / Non-Dairy Vegan Potato Corn Chowder Recipe
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    Non-Dairy Vegan Potato Corn Chowder

    Non-Dairy Vegan Potato Corn Chowder. Photo by PdxBarb

    1/4 Photos of Non-Dairy Vegan Potato Corn Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    PdxBarb's Note:

    This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.

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    Units: US | Metric


    1. 1
      Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
    2. 2
      Cover, reduce heat to low and simmer for 20 minutes.
    3. 3
      While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
    4. 4
      Remove skillet from heat and put on the side.
    5. 5
      When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
    6. 6
      Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
    7. 7
      Heat the chowder on medium heat for about 5-10 minutes.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on March 21, 2011


      This soup was incredible! My family loved it.....will make this over & over again! So YUMMY

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    • on August 22, 2010


      I will definitely make this again and again, it's so tasty and filling!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2008


      This is just a beautiful chowder; colorful and easy to make. My red pepper was on the large side but I used the entire half anyway, and used up 1/4 of a leftover onion along with 1/4 of a large onion, 5 baby carrots for the medium carrot, and the rest of the veggies and other ingreds exactly as indicated. I decided to use dried Thyme. When sauteeing the veggies, I did add 1/2 tsp jarred minced gariic during the last few mins of cooking. My diced potatoes took 15 mins covered on low to get super soft and I didn't precisely measure the potato I put into the blender, but put in 3 slotted spoonfuls. I used exactly 1/4 cup soy milk (Organic Edensoy Light) and pureed for about a minute. My carrots were crisp-tender after 7 mins, which was fine with me and so were the onions (the celery and red pepper were closer to tender b/c they were smaller pieces). I used an 8.75oz. can of drained corn and a generous dash of black pepper, but didn't add any salt. I thought this was very tasty and successful for my first-ever potato corn chowder. It turned out really well. Using my Nicer Dicer made the prep faster. I served this with toasted buttered french bread slices. My bf had parmesan cheese on his toast. This is a very flavorful chowder that is thick, colorful, simple, and comforting. My bf, who has never had potato corn chowder before said this was pretty good. If everyone sticks to 1 bowl each, this would feed about 4 people as the recipe indicates. Made for My-3-Chefs June 2008, for my theme Non-Dairy. Thanks for sharing PdxBarb; I will make this again for sure!

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    Nutritional Facts for Non-Dairy Vegan Potato Corn Chowder

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.5
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 47.6 mg
    Total Carbohydrate 50.3 g
    Dietary Fiber 6.5 g
    Sugars 4.0 g
    Protein 7.1 g

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