Comments on: Vegan Corn Chowder

By: Richard Bustamante

Richard Bustamante — Fri, 07 May 2021 22:31:17 +0000

This is my very first vegan recipe so ….in step 1 what I’m sautéing the ingredients in?

Thanks.

By: Lisey

Lisey — Thu, 18 Jul 2019 15:49:35 +0000

Awesome! Rich and delicious,! My family couldn’t get enough!

By: Erin

Erin — Wed, 06 Dec 2017 01:07:10 +0000

I just made a big pot of this because it is cold and a good soup day. It is delicious and gets bonus points for making enough for leftovers. Even my picky child liked it after the prerequisite “I’ve never had this before, I hate it I’m not eating it… (takes a teeny dramatic bite)… actually this isn’t too bad” then ate the whole bowl. This recipe is a keeper.

By: Genni

Genni — Fri, 03 Feb 2017 18:50:51 +0000

In reply to Beth. That was SUPER-helpful!!! Especially since I happened to have green lentils in my cupboard and was wondering if they could be used as a substitute. Now I know to pick up some red ones. It seems like they are a good staple to have on-hand! Thank you! :)

By: Beth

Beth — Fri, 03 Feb 2017 18:16:52 +0000

In reply to Genni. Hi Genni! Good question. :) This recipe calls for red lentils, which cook considerably quicker then green/brown lentils, and they break down into the soup as it cooks. If you were to sub another kind of lentils, it wouldn't be successful nor would it look anything like the pictures. Red lentils are my not-so-secret weapon to add protein and body to a soup without making it look "lentil-y." ;) Hope that helps!

By: Genni

Genni — Fri, 03 Feb 2017 18:02:12 +0000

This looks like a great recipe, and I can’t wait to try it! I have one question, though: The lentils do not need to be cooked at all before being thrown in? (I don’t have much experience with cooking lentils, but I was always under the impression that they have to cook for some lengthy amount of time in order to get nice and soft. I’d hate to ruin my attempt at this recipe by making some silly rookie mistake!)

By: Beth

Beth — Mon, 05 Dec 2016 20:35:07 +0000

In reply to Melissa.

Hi Melissa! I am so sorry for the delayed response – my computer was out of commission for almost a month, and I’m finally getting back into the swing of things. For creaminess, and extra nutrition, I would suggest cooking some chopped cauliflower florets (maybe half a head? in with the potatoes and lentils, and then take a couple of cups out and puree them before adding back in with the corn. If you have an immersion blender, you could also just blend the soup up a bit before adding in the corn, and some of the cauliflower will be pureed and make the soup creamier. I hope that helps! Please reach out if you have any other questions. I’ll respond more quickly, promise. 🙂

By: Melissa

Melissa — Sun, 27 Nov 2016 22:40:06 +0000

Do you have a suggestion for creaminess for someone who is allergic to tree nuts?

By: Beth

Beth — Fri, 23 Sep 2016 08:38:38 +0000

In reply to Judy.

Hi Judy! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I’m thrilled that you enjoyed this so much! And of course, Old Bay seasoning! Perfection. And…now I’m hungry. 🙂

By: Judy

Judy — Tue, 19 Jul 2016 04:31:18 +0000

Enjoyed this greatly at the start of corn season! From Maryland so I seasoned it with Old Bay seasoning and it was heavenly. Thanks for the recipe!