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107 Posts
Discussion Starter · #1 ·
Hi everyone :D

Do any of you have a recipe for vegetarian corn chowder? I'm looking online and getting kind of overwhelmed... plus, I'd like one that's tried and true, if possible.

Went to the Cape this weekend and had chowder for the first time EVER - it was freakin delicious!!! What have I been missing for the last 29 years?! :skept: It had just corn and potato chunks in it... and was amazing.

So, anyone have a good recipe?

Thanks in advance :)

3,299 Posts
I've been making this version for as long as I can remember... Mom too

If you look online, make sure you put in New England.. or you will get that nasty stuff Manhattan tries to pass of as 'chowdah' :)

  • 2 slices of bacon substitute, cut into strips
  • 1 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 tablespoons all-purpose flour
  • 2 cups fresh or frozen corn kernels
  • 1 russet potato, peeled and diced
  • 3 cups whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon salt

  1. In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.

  2. Bring up to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

10,457 Posts
That sounds yummy. I would use Morning Star bacon and sub the milk for rice milk. :)

182 Posts
Here is my corn chowda' recipe. I don't really measure anything, I just throw things in the pot.

1 or 2 onions, chopped.
A couple spoonfuls of minced garlic
Some olive oil
I chop up 4-6 potatoes
2-3 cans of whole kernal corn (drained) (Sometimes I use a can of cream corn; lately I have used all frozen corn)
1 or 2 chicken bullion cubes. Veggie stock will be fine as well.
I add some parsley flakes and some rosemary.
Just enough water to cover everything.
Cook until potatoes are quite tender.

While it is cooking I fill a bowl with about 2 cups of water (really a qt yogurt container half full). I use dry milk. I add enough dry milk powder for 3-4 cups, so super-saturating the water. I don't add this milk mix until after everything else is cooked.

At the end I take a hand potato masher and mash around in there a while to help thicken it.

I have a about 25lbs of potatoes on hand right now, due to sales and some given to me, so I'll probably be making some soon!

And yes, I am originally from the coast of Massachusetts (North Shore)!
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