Vegan corn chowder with cauliflower and chili – Easy summer meal

by Jan Vasil
Vegan corn chowder with cauliflower and chili - Easy summer meal

By the way, if you don’t know what chowder is, here is a short description. Chowder is a thick soup usually thickened with milk or cream, and you can make two varieties – vegetable or seafood one. As I am currently on my 30-day vegan challenge I have chosen the vegetable version made with rice milk. The taste was actually very interesting as the corn and rice milk gave it a very sweet accent (so if you are a sugar person this soup is perfect for you 🙂 ).

Preparation time is around 45 minutes and the ingredients mentioned below will be enough for 4 servings.

Vegan corn chowder with cauliflower and chili - Easy summer meal
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Light, vegan corn chowder with cauliflower and chili for hot summer body

Vegan corn chowder with cauliflower and chili – Easy summer meal

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cobs of corn

  • ½ of small cauliflower

  • 5 pcs of sun dried tomatoes

  • 2 pcs of bay leaves

  • 1 allspice

  • ¼ spoon of chilli

  • ¼ spoon of smoked red paprika

  • 3-4 spoons of oil from dried tomatoes

  • Bunch of fresh chives

  • 1L of vegetable milk (I used a rice one)

  • 1 cup of vegetable bullion

  • Salt & black papper

  • 1 pinch of nutmeg

  • 1 leek

Directions

  • Take a sharp knife and peel both cobs of the corn. Cut the dried tomatoes into cubes, cut the cauliflower into smaller pieces and slice the leek into thin slices.
  • In a bigger pot heat up a 3-4 spoons of dried tomatoe oil, add the corn, cauliflower, chopped tomatoes and all the spices except the nutmeg. Cook for approximately 10 minutes, stiring from time to time.
  • In a meantime chop the chives. Add the milk into the pot, stir well and cook on a low heat for 15-20 minutes until the cauliflower is soft.
  • If the soup is thick add the vegetable bullion and loose it a bit. Add the nutmeg, season with salt & black pepper and add 3/4 of the chopped chives. Stir well.
  • Serve with the leftover chives on top and your favorite bread. Enjoy 🙂

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Kukuričný chowder s karfiolom

Chowder je hustá polievka ktorá je zahustená mliekom alebo smotanou a je dostupná v dvoch rôznych verziách. Zeleninovej alebo pripravenej z morských plodov. Kedže ja som práve teraz (30 dní) na vegánskej strave tak som sa rozhodol uvariť verziu s ryžovým mliekom. Chuť polievky bola celkom zaujímavá s tým, že ryžové mlieko a kukurica jej dali dosť veľa sladkosti. Čiže ak máš rád/a sladké jedlá tak táto polievka je pre teba ako vyšitá 🙂

Čas prípravy je okolo 45 minút a dole spomenuté prísady ti vystačia na 4 porcie.


  • 2 kukurice
  • ½ malého karfiola
  • 5 kúskov sušených paradajok
  • 2 bobkové listy
  • 1 nové korenie
  • ¼ lyžičky čili papriky
  • ¼ lyžička červenej údenej papriky
  • 3-4 lyžice oleju zo sušených paradajok
  • čerstvá zelená cibuľka
  • 1L zeleninového mlieka (ja som použil ryžové)
  • 1 šálka zeleninového vývaru
  • Soľ a čierny mletý peper
  • 1 štipka muškátového oriešku
  • 1 pór
  1. S ostrým nožom orež obe kukurice, rozober karfiol na menšie kúsky (môžeš ich pokrojiť aj nožom ak chceš), pokroj sušené paradajky na menšie kocky a pór posekaj na medajlónky.
  2. V hrnci si ohrej 3-4 lyžice oleja zo sušených paradajok, pridaj karfiol, posekané paradajky, kukuricu a všetky prípravy okrem muškátového oriešku. Var približne 10 minút a od času do času pomiešaj.
  3. V medzičase posekaj zelenú cibuľku. Do hrnca pridaj mlieko, dobre pomiešaj a var na malom ohni 15-20 minút až kým karfiol nezmäkne.
  4. V prípade, že je polievka hustá pridaj zeleninový vývar. Pridaj muškátový oriešok, soľ, čierny peper a 3/4 posekanej zelenej cibuľky. Dobre pomiešaj.
  5. Podávaj s posekanou cibuľkou na vrchu a tvojim obľúbeným pečivom. Dobrú chuť 🙂

 

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.

 

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