Corn Chowder (long awaited)

Corn Chowder

I made this corn chowder twice the week of the great blizzard of 2011.  It was so good, comforting and just yummy.  With the weather warming up and the snow melting, I know I am a little late.  I’ve been super busy–which is a good thing for Ste Martaen.  I have a to-do list a mile long and I purposely didn’t take the 4 year old to pre-k today so that I could accomplish writing to you at the very least.

Recipe: Corn Chowder


  • 1/2 stick of vegan margarine
  • 1 large onion chopped
  • 4-5 small red potatoes, cubed
  • 3 thyme sprigs 2 teaspoons of salt or more to taste
  • 1/4 teaspoon of cayenne
  • 6 cups of water mixed with 1 T of Better than Bouillon (Vegan Chicken Flavor)
  • 6 cups of corn (fresh or frozen)
  • 1 cup of MimicCreme
  • Fresh Chives (optional)


  1. In a large pot over medium high heat, add the vegan margarine.
  2. Once the margarine has melted, add the onions and cook until translucent.
  3. Add the potatoes, salt, thyme, cayenne, stock and corn.
  4. Bring to a boil and then reduce the heat to low.
  5. Once everything is cooked through, turn off the heat and use an immersion blender to blend everything.
  6. Turn the chowder back on to a low simmer and add a cup of the MimicCreme.
  7. Taste and add more salt if needed.
  8. Garnish with fresh chives and dig in.

Quick Notes

This recipe is a veganized version of the corn chowder recipe from Cooking School Secrets for Real World Cooks by Linda Carucci

<a href=”” title=”Corn Chowder by Ste Martaen, on Flickr”><img src=”” width=”640″ height=”427″ alt=”Corn Chowder” /></a>
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