Vegan Corn & Vegetable Chowder
45 mins (prep 15, cooking 30)
16 ingredients
4 servings
The recipe can be altered concerning how much of certain vegetables are used. A lower fat version would probably call for oat or soy milk instead of cream, but the thickness gives it the chowder appeal. The cheese you use also changes the flavour noticably. Shopping for all these ingredients I discovered that most vegtable stocks aren't vegan. I made this as part of a birthday dinner for my vegan boyfriend and he claims it's very tasty.

Categories:  <-60-mins , peppers , chowders , vegetarian , potato , soups-&-stews , vegetable , corn , time-to-make ,
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Serving Size (155.33 g)
Servings 4
Amount per Serving
Calories 509.25 Calories from Fat 213.75
% Daily Value *
Total Fat 23.75g 146.15%
Saturated Fat 10.54g 210.77%
Trans Fat 0.11g %
Cholesterol 30.72mg 40.96%
Sodium 501.41mg 83.57%
Total Carbohydrate 79.48g 105.97%
Dietary Fiber 10.09 g 161.49%
Sugars 11.7 g %
Protein 16.64g 133.12%
Vitamin A 351.72IU% Vitamin C 0.7mg%
Calcium 164.53mg% Iron 3.99mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, a, broccoli floret, canned corn, fresh cilantro