Classic Corn Chowder

4.8 (2 reviews)

3 cups corn kernels, divided
8 cups water
1/4 cup margarine
2 Tbsp. minced shallots
2 tsp. minced garlic
1 yellow onion, diced
2 red peppers, diced
2 julienned leeks, white parts only
2 stalks celery, diced
1 cup vegan chicken bouillon
2 carrots, diced
1 potato, diced
1 cup kale, cut into 1-inch cubes
1 Tbsp. vegan cream cheese
4 Tbsp. yellow corn meal
1 tsp. chopped fresh sage
1 tsp. chopped thyme
Salt and pepper, to taste

• Place 1 cup each of the corn and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Puree and press through a sieve, saving the corn “cream.”
• Melt the margarine in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and cook until soft. Add 6 cups of the water, the bouillon, carrots, potato, and kale. Bring to a boil, the lower the heat and simmer for 20 minutes.
• Beat the vegan cream cheese, 1 cup of the water, the corn meal, and the corn “cream” until smooth. Add to the soup along with the remaining corn, herbs, salt and pepper.

Makes 6-8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind