Posted by: Jonjon | August 22, 2009

Soup – Corn Chowder With Cornmeal 9/10 August 22 2009

There’s something very comforting about fresh corn chowder. This vegetarian and vegan recipe uses plenty of vegetables as well as cornmeal for a corn chowder soup that is both filling and healthy, as well as very low in fat.


* 3 cups corn

* 5 cups water

* 1/4 cup margarine

* 3 cloves garlic, minced

* 1 onion, minced

* 2 red bell peppers, diced

* 1 leek, sliced thin (optional)

* 4 cups vegetable broth

* 1 carrot, grated or sliced thin

* 1 potato, diced

* 2 tbsp cream cheese or Tofutti vegan cream cheese

* 1/4 cup corn meal

* 1 tsp chopped fresh sage

* 1/2 tsp thyme

* salt and pepper to taste


Place one cup of the water and one cup of corn in a blender and puree until smooth.

In a large pot, sautee the garlic, onion, peppers, leeks and celery until soft, about 5 minutes. Add the remaining water, vegetable broth, carrot and potato and bring to a simmer. Allow to cook for at least 20 miutes.

Stir in the cream cheese, corn meal, herbs, remaining corn and the pureed corn, gently whisking until well combined. Allow to cook for another ten minutes. Sprinkle with a dash of salt and pepper.


I added 2 cups less water, didn’t use butter, added cream instead, and used dried sage and thyme, and replaced the cream cheese with ½ cup of cheddar cheese, turned out quite good. I used vegetarian chicken broth. The cornmeal just thickened the soup a little bit, but other than did not add any other flavors to it. It was very easy on the stomach.SNC00418

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