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cornchowderEvery Sunday I try to get a jump on my week by cooking at least two large dishes. This time of year, when it’s chilly (even in Southern California) one of those dishes is invariably soup. Knowing delicious, plant-based lunches and/or dinners are just a few minutes of re-heating away, reduces my stress level and saves me money on dining out.

Corn chowder is a perennial favorite of mine.  it’s simple, delicious, and filling.  When summer finally arrives, you can certainly make this with fresh corn, but a leftover half bag of Trader Joe’s frozen roasted corn did the trick for me.

Creamy Corn Chowder


  • 1 tbsp olive oil
  • 1 tbsp vegan margarine (I used Earth Balance)
  • 2 cups frozen corn
  • 2 cups diced potatoes (I used Yukon gold)
  • 1/2 cup sweet onion, chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup flour
  • 16 oz. vegetable stock
  • 1 cup MimicCreme
  • 1/2 tsp turmeric
  • 1 tsp vegetarian chicken base (I use Vogue brand)
  • salt & pepper to taste


Over medium-high heat, in a small stock pot, heat the olive oil and margarine.  Add cornchowder2the onion and bell pepper and saute for 3-4 minutes, until the onion begins to turn translucent.  Add potatoes and frozen corn and cook for an additional 2-3 minutes, stirring frequently. 

Add the flour, stirring well to coat everything, then immediately add the vegetable stock.  Mix well.  Add the MimicCreme and stir again. Add the “chicken” base and turmeric.  cornchowder4

Bring to a boil, then turn down the heat.  Cover and simmer for 20-30 minutes, stirring occasionally, until the potatoes are tender. Salt and pepper to taste. Optional: use an immersion blender to break up some of the potato chunks. 

cornchowder5MimicCreme is an amazing product that truly does the job of real cream in any recipe. I find it at Whole Foods, but you can also find it online. Vogue Vegetarian Chicken base (which is actually vegan) is available on Amazon. In a pinch, you can substitute poultry seasoning.




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