Corn Chowder (Vegan!) – This SoCal Girl Is Ecstatic About That Hint of “Fall” in the Air

How I love the hint of fall in the air! I grew up in San Diego and I currently live in Los Angeles and I’m well aware that our “weather” isn’t really weather at all. Maybe that’s why I love our version of the change of seasons so dang much! When the sun and heat start to loosen their sometimes blinding grip and a mild chill starts to float through the air I get all giddy inside. Fall  and winter mean multiple things worth getting excited about:

  • Halloween is coming and with that comes costume parties (and many bewitched themed goodies)!
  • Thanksgiving, which my fiance and I are hosting for the first time in our new home. Also, this is my second Thanksgiving as a vegetarian – don’t even miss the turkey!
  • Christmas, which we are also hosting with my Fiance’s family visiting from the Maryland.

If you haven’t noticed yet, food and family rank pretty high on my list of things to get excited about! So back to my point, which is that when I felt the first cool hint of fall the other day and my mind immediately jumped to the first recipe that any sane fall-loving, soup-devouring, weather-deprived cook would think of – you guessed it, corn chowder!! This recipe is one of my favorites. I have to admit I used to use butter and cream but have since modified the recipe to use no added fats. And you know what? It is as delicious as ever! So please give it a shot and let me know what you think.

Corn Chowder (Vegan)

Makes 6 bowls

Ingredients

  • 7-8 cups of vegetable broth (low sodium)
  • 1 160z bag of frozen corn
  • 3 carrots
  • 3 stalks of celery
  • 2 russet potatoes
  • 1 yellow onion
  • 1 tsp sage
  • 1 tsp garlic powder
  • 3 Tbsp. corn starch
  • 1-2 Tbsp. water
  • salt and pepper to taste

Chop all of the veggies and throw in a large pot with the vegetable broth and the rest of the ingredients. Simmer for 40 minutes until all veggies are cooked through. Mix the corn starch and water until blended then pour into the soup while stirring constantly to thicken the liquid.

This is really good served with fresh sourdough or french bread. I usually like to have a salad on the side or some roasted broccoli. Eventually I will venture to try a cashew kreme recipe and when I do I think it would be really good to drizzle on top of this soup. Maybe a spicy version with a little hint of red chili peppers. Yum! I’ll get back to you on that…

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