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Home » This and That

Recipe: Vegan Sweet Spiced Corn Chowder

by Kathy Patalsky · updated: Sep 13, 2019 · published: Jan 6, 2009 · About 1 minute to read this article. 4 Comments


Even if you despise whole corn, you will adore this chowder.

...or chowdah.

This is not a traditional chunky, thick-cream chowder.  This recipe is smooth, silky and full of spicy flavor!  It's almost like a Spicy Mexican Tortilla Soup,  minus the tortilla chips!

Vegan Sweet Spiced Corn Chowder

Puree in blender:

1 small sweet potato, baked, mashed
2 cups veggie broth
1.5 cups soy milk
3 tablespoon Veganaise
2  cups organic corn, fresh or frozen 
2 tablespoon maple syrup
Saute over medium heat, until soft:
¼ cup olive oil
1 small white onion, diced
¼ cup celery, diced

1 cup red bell pepper, diced
1 stalk green scallion, chopped thin
½ cup corn
Add all above ingredients to soup pot, plus:
1-4 teaspoon cayenne powder (how spicy do you want it?)
2 teaspoon salt
2 teaspoon fresh ground black pepper
2 teaspoon corn meal (optional for texture)

Stirring occasionally, allow to simmer, half-covered for 15 minutes. 

Add more broth as needed for desired consistency.
Garnish with fresh chopped spinach and cayenne powder. 
Salt and fresh-ground black pepper to taste.
Health benefits of corn:
High in fiber and folate,  corn also contains thiamin (vitamin B1), pantothenic acid (vitamin B5), vitamin C, phosphorus and manganese.  
One cup of corn contains 24% RDA pantothenic acid and 14% RDA thiamin.

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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