Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Potato-Leek Chowder

December 11, 2012 by epicureanvegan

Potato-Leek Chowder -- Epicurean VeganI’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas šŸ˜‰ )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really likeĀ Better thanĀ Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

DSC07046

Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder
 
Print
Author: Epicurean Vegan
Serves: 4
Ingredients
  • 5 medium russet potatoes, peeled and cut into 1" dice
  • 2 large leeks (mostly white parts with a little of the green parts), chopped
  • 4 C veggie broth (I really like Better than Bouillon)
  • 3 Tbs Earth Balance
  • 2 cloves garlic, crushed or minced
  • 6 Tbs nutritional yeast
  • 1 C almond milk
  • 2 tsp shallot salt
  • 1 tsp celery salt
  • 2 dashes black pepper
  • 2 dashes white pepper
  • Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream
Directions
  1. In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
  2. Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
  3. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
  4. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!
3.3.3077

Ā 

Filed Under: Dinners, Soups Tagged With: Better than Bouillon, easy, fast and easy, leeks, potato chowder, potato soup, potatoes, Vegan, vegan chowder

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 margarineĀ until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers šŸ˜‰ )

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 šŸ˜‰ )
  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!
3.4.3177

Filed Under: Dinners, Soups Tagged With: Chik'n corn chowder, chowder, fast and easy, Lightlife, Morning Star, Vegan, vegan chowder, Vegan New England Chowder

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

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.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Creamy Dill and Chive Potato Salad
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page