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Vegan New England Chik’n Corn Chowder

June 22, 2012 by epicureanvegan

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

This may not be something you’d consider making in the summer, but on a rainy evening (which we could desperately use) this chowder would hit the spot. Even without the rainy weather, this soup is absolutely delicious! The Seventh Grader picked it out, so we worked side-by-side in the kitchen on this one. It comes together rather quickly—certainly under 25 minutes. The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren’t real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik’n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn’t need to double the Chik’n Strips, because I think there’d be plenty for a double batch).

INGREDIENTS:
1 pkg Morning Start Meal Starter Chik’n Strips
4 slices LightLife Smart Bacon
3 Tbs vegan margarine
1/2 C onion, chopped
2 celery stalks, chopped
1/2 to 1 jalapeno pepper, diced
2 Tbs flour
3 C almond milk
1-1/2 C corn kernels
1 tsp fresh thyme
Salt, pepper, and cayenne, to taste

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

DIRECTIONS:
If the Chik’n Strips are frozen, defrost a little, then chop up into bite-sized pieces.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik’n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Serve with some crumbled veg bacon on top. Enjoy!

Vegan New England Chik'n Corn Chowder
 
Print
The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren't real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik'n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn't need to double the Chik'n Strips, because I think there'd be plenty for a double batch).
Author: Epicurean Vegan
Ingredients
  • 1 pkg Morning Start Meal Starter Chik'n Strips
  • 4 slices LightLife Smart Bacon
  • 3 Tbs vegan margarine
  • ½ C onion, chopped
  • 2 celery stalks, chopped
  • ½ to 1 jalapeno pepper, diced
  • 2 Tbs flour
  • 3 C almond milk
  • 1-1/2 C corn kernels
  • 1 tsp fresh thyme
  • Salt, pepper, and cayenne, to taste
Directions
  1. If the Chik'n Strips are frozen, defrost a little, then chop up into bite-sized pieces.
  2. In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )
  3. Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik'n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.
  4. Serve with some crumbled veg bacon on top. Enjoy!
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Filed Under: Dinners, Soups Tagged With: Chik'n corn chowder, chowder, fast and easy, Lightlife, Morning Star, Vegan, vegan chowder, Vegan New England Chowder

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Comments

  1. glutenfreehappytummy says

    June 22, 2012 at 5:46 pm

    that looks so delicious! i love corn at this time of year! so sweet and delicious!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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