Light Corn Chowder



Video taken from the channel: avantgardevegan


Summer Corn Chowder

Video taken from the channel: Food52



Video taken from the channel: Nicko’s Kitchen


A Plant-Based Culinary Service Announcement! Corn Chowder | Struggle Meals

Video taken from the channel: Struggle Meals


Corn and Sausage Chowder | Live

Video taken from the channel: Cooking Light



Video taken from the channel: Maddie Lymburner


Healthy Corn Chowder | #10HealthyMeals | Donal Skehan

Video taken from the channel: Jamie Oliver

Add butter and swirl until it melts. Add onion; cook until crisp-tender, about 3 minutes. Add corn, increase heat to medium-high, and cook 4 minutes. Stir in pureed cauliflower mixture, salt and. For our light corn chowder recipe, we started out by slowly sautéing just one slice of bacon, minced fine to distribute the pork flavor.

Then we used the rendered fat to cook our onion, eliminating the butter from our chowder recipe. You’ll want to purée a few cups to give the chowder body, while leaving plenty of corn kernels and chopped potatoes whole for variety on the spoon. A few splashes of dairy bring the chowder together — use half-and-half or heavy cream.

In a large saucepan, combine the potatoes, corn, celery, onion, salt and pepper. Add water to just cover vegetables. Bring to a boil; reduce the heat. Cover and simmer. Spray a large nonstick saucepan with nonstick spray and set over medium-high heat.

Add the bacon and cook until browned, 2 – 3 minutes. Transfer the bacon to paper towels to drain. Add. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes.

Cool briefly, then peel back the husks and cut the kernels off the cobs. Step 3 While the corn is roasting, dice 1/2 the bacon slices. Step 1 In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10.

This summer Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes, flavorful hearty bacon, and finished with chives and cheese. Thickening with a roux and pureeing some of the corn gives this soup the classic rich, creamy, hearty texture you expect of chowder.

It’s perfect to warm up your family on a cold winter nigh.

List of related literature:

WHY THIS RECIPE WORKS: To create a classic corn chowder, we started by browning bacon in our Dutch oven, and we used the rendered fat to sauté onions and create a richly flavored base.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Our version of this chowder uses bacon, red potatoes, and cream for a chowder-y background, while chicken, corn, and bell peppers take center stage.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

A filling This is chowder a wonderful like dish for summer, but if you want to make it when corn is not in season, use frozen corn kernels.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

To create a classic corn chowder, we started by browning salt pork in our Dutch oven, and we used the rendered fat (along with a little butter) to sauté onions and create a richly flavored base.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Corn makes a great chowder base, especially when combined with sweet potatoes, or bacon and cheddar cheese.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

Add the drained bacon pieces and the corn, milk, and chicken broth to the pan and cook, stirring, over mediumhigh heat until the chowder comes to a boil.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Thicken chowder using a roux (a mixture of 1 cup butter and 1 cup flour cooked together until a golden color).

“Minnesota Eats Out: An Illustrated History” by Kathryn Strand Koutsky, Linda Koutsky, Eleanor Ostman
from Minnesota Eats Out: An Illustrated History
by Kathryn Strand Koutsky, Linda Koutsky, Eleanor Ostman
Minnesota Historical Society Press, 2003

Combine kernels, cob, 4 cups water, 1/2 cup onions, garlic, and salt in a 3-quart saucepan, bring to a boil, and boil until liquid is reduced to about 3 cups, about 20 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Strain the corn purée through a chinois or finemesh sieve into a medium heavy-bottomed saucepan and place over low heat.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

This chowder is especially good when made with fresh corn.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Definitely want to try to make this:) I made a lentil chili and my non vegan parents actually both really liked it, so I’m lookin’ to expand my chili/soup/chowder expertise range!:D haha

  • Made this yesterday.. Sooo good! Made a few substitutions to use what I had.. Potatoes instead of cauliflower and Coconut milk for the cream, delicious!

  • You are the first vegan cook that cooks like I do. I’ve had people pushing me to open a restaurant for years or to privately cook for them but I’m just going vegan so this is a whole new world for me and I’m loving it. Thank you Lucia

  • Just made this and it was so good!!! Of course my non vegan boyfriend didn’t looove it but I sure did. Next time I wouldn’t of blended it just because I do like mine chunkier and I cut my potatoes small enough. But it was still great and made enough leftovers to last me the week!

  • Mmmmm yummy! Just in time for the chilly fall nights that have arrived. Loving these 15 minute vegan meals for my son and I. We love them! Keep them coming please!:)

  • i made this for lunch yesterday coz i happend to pass by these ingredients in the cupboard and immediately i though” NICKOS KITCHEN”..
    and so i sat down and watched total recall and ate my soup

  • This looks amazing as a side, but I wonder if I could add some protein to make it an entree?  I’m thinking poaching a salmon in the chowder for several minutes then flaking it apart would make for one helluva main course.  Just wouldn’t want to microwave it the next day…

  • So easy and quick to make.
    Made this for my friends with some garlic bread on the side when they randomly showed up at my place.
    Its amazing!

  • Nice video but could you cover your hair or avoid touching it too much next to food? Most likely pieces of your long hair will fall in the food like at 7:00 and 5:55

  • I don’t eat celery outside of this type of recipe; however, you can’t buy just a few stalks (at least here) I always end up throwing away half to 3/4ths of what I buy. Any tips for  extending the shelf life of celery?

  • I just tried out this recipe! However, I used lactose-free milk which is a little sweeter than normal milk so it turned out a bit different. I also added a VERY generous amount of salt and pepper, and I used fresh corn off the cob which I tossed in at the same time as the potatoes. Thank you, Donal!

  • Throw in some crawfish and cayenne for a twist.  I’m from Louisiana, so I love a little spice.  I’ve been making a less than healthy crawfish and corn chowder for years.  I really must try this lighter version.   

  • This recipe is brilliant ill substitute the unsweetened almond milk and give it a go its been -13 at night here in the states this would make a great dinner

  • I am gluten and lactose intolerant, but I love corn! Could I substitute rice flour for the flour and coconut milk for the milk? Thanks in advance!

  • What if I don’t have Chives? any other similar ingredient I can replace it with? (i think chives arent sold in my country). Also, those corns are from a can, right?

  • hi I love love all these type of creamy types of foods they are my favorite but I just recently found out my husband has become lactose intolerant. what can I do? when all these yummy recipes call for milk or whole milk. would it be the same with any other animal milk we are both new to this whole lactose intolerance thing.

  • Who still uses milk in the year 2018? By now everyone should know how unhealthy milk is and that it makes cancer cells grow rapidly. shakes head Now I remember why I have never cooked any Jamie Oliver recipes in my life.

  • This meal looks like a snowed in winter in my feetie jammies in front of the fireplace watching movies. I’m going to make this with tempeh bacon and sauted mushrooms on top. When I have kids, this will be our winter tradition.

  • What a great recipe. I’ve been looking for corn chowder for quite a while. And your video is the firth thing I saw in the morning. And this is definitely the recipe, gonna try it today. Like your new hair:) what happened to the fish on the fridge, it is a map now instead? lol

  • THE MORE I WATCH YOU…THE MORE I LOVE YOU!!! Any thoughts if trying out for Foodnetwork Star, or forgive me as I am new to your career just months now, perhaps you are already more famous..I am sorry if so..but I think your great!!

  • Great recipe!! Really simple and quick as well. Do you still need salt
    and pepper to taste? Or are the flavours of those ingredients enough??

  • I showed this to my non vegan bf lol and he was like can you pls make me that! Girl I love your recipes can you do breakfast or brunch for holidays? Thank you ����

  • Greetings dear person, please take a moment to read this important message:

    Falun Dafa (or Falun Gong) is a spiritual cultivation practice for mind and body that is widely spreading in the world, it is based on the principles of the Universe:

    真 Truthfulness
    善 Compassion
    忍 Forbearance

    It includes gentle exercises and meditation. It helped millions of people to regain health, peace of mind and obtain spiritual fulfillment. Since 1999 this peaceful practice has been brutally persecuted by the CCP in Mainland China. People are being killed, tortured, put into labor camps and have organs harvested from live people, simply because of their belief. Millions Falun Gong practitioners have died from torture at the hands of CCP in the past 17 years. More than 100 million people around the world practice Falun Gong.

    People ask how can they help; Just spreading awareness is a big help. Let your family and friends know about the persecution. Many people invest money in China without being aware what it is used for. Many products that are coming from China are made by prisoners in the most pitiable conditions.

  • I never comment on videos, but I made this recipe and it was amazing. I cook all the time and this was honestly one of the best things I’ve ever made!! I highly recommend trying this out!

  • Such a nice recipe!^^ And the best thing is that soups are always easy to modify! I just might leave out the celery if I try making it:)

  • Finally tried this one out, and substituted all purpose gluten-free flour for the plain flour and coconut milk for the semi-skimmed milk. Still came out okay but was on the sweet side. Will keep tweaking it until I get the right combinations!

  • In the middle of making this recipe now! About to put part of it in the blender to finish, but I already tasted it and it’s SO GOOD!����

    Edit: Tried it after blending, it’s still good!

  • If it’s plant-based, should you use butter? Dairy is not plant-based…Otherwise, I love a good corn chowder! But I make it with bacon, which is also not plant-based.

  • Hey, you have uploaded healthy recipe!!! Have you tried online platform You can share your recipes, sell it and connect with food lovers and experts. Create your account today and share your recipes among thousands food lovers who visit It’s free.

  • I’d love to see all of your recipes on the new blog/site one day! But I do have many liked/saved/bookmarked:) I have been meaning to make corn chowder. Maybe after the holidays.

  • I laughed at the “aouch” at the end when high-fiving, my boyfriend always crushes my hand! ��
    Definitely going to make it! I’ve been sharing your fall breakfast recipe video everywhere lately �� I just bought a huge back of frozen corn so i’m ready for this recipe!

  • @Dodgibishi
    i dont have any creamed corn either D:
    but my plan is to get the corn kernals and add like some sort of cream
    like sour cream or maybe heavy cream.. not sure yet
    ooo! maybe cream cheese? 0.o

  • Plant based but not vegan as it has butter. No biggie for me as I’m pescetarian, but vegans here you can easily sub for vegan margarine.

    I’d chop the tomatoes up personally rather than whole.

    I make my own soups and though I’m not a fan of corn this does look very colourful and tasty. Making your own stock from the husks is great, saves food waste. You can do it with carrot tops and potato skins etc as well in the winter.

    It’s a veritable corn-ucopia of flavours!

  • New Sub…..OMG I just made this and it is soooo good! I can’t even explain how good it is! The only thing I did different was not adding the celery. My meat eating boyfriend does not like it and I wanted him to eat it.

  • Not sure a milk-based soup qualifies as “healthy” but it seems that the term is becoming more and more relative on this channel.

  • I love your recipes! I definitely want to make this because i also live in Canada and it is also getting cold here, so this looks so warming and perfect!!

  • My nana used to make the best bacon corn chowder when I was little. She lives on Kauai so whenever she came to visit us on Oahu I was so excited! Now that I’m vegan I’ve been craving some corn chowder. I haven’t had it in a long time though, since I gave up red meat in 3rd grade! Love your videos and recipes Maddie! I will definitely be buying your ebook!��❤️ P.S. Jack is so cute!!!!

  • +Donal Skehan +Jamie Oliver I made this tonight and it came out so good, really easy to make. I used unsweetened almond milk instead and included rosemary leek and chopped asparagus! Love it!

  • what does it taste like? is it sweet? were going to cook this in school for a cooking contest,but my classmate said that this soup might be too sweet…

  • Made it last night with soy milk (instead of cream) and frozen corn and cauli and it turned out amazing. Even my kids loved it. Thank you so much! I do however have one question, what do you mean by 1 chilli (in the recipe)? A chili pepper? Any specific kind?

  • From the FB page since its too hard to post recipes themselves apparently
    Summer Corn Chowder

    Yields: 4 servings

    Prep Time: 15 minutes

    Cook Time: 1 hour


    4 ears corn

    4 cups water

    2 butter pats

    1 TBSP veg oil

    1 onion, diced

    1 red bell pepper, diced

    1 pint cherry tomatoes

    ¼ cup basil leaves, torn

    ½ cup toasted pepitas


    1. To a large pot add 12 cups of water and bring to a boil. Shuck and cut the kernels off of all the corn cobs and add the cobs and husks to the boiling water. Season with salt and boil the cobs for 45 minutes.

    2. Strain and reserve the liquid.

    3. In the same large pot add the butter pats and vegetable oil. Then stir in the onions and red bell pepper for 5-7 minutes.

    4. Next stir in the corn cob broth, bring to a boil and turn down to a simmer add ½ the corn, season with salt and pepper and cook and additional 3-5 minutes.

    5. Puree the soup with an immersion blender and then stir in the rest of the corn and tomatoes.

    6. Turn off heat and add the basil leaves. Serve soup topped with 2 TBSP of pepitas.

  • This looks so yummy!! Looking forward to curling up on the couch eating a warm bowl of this! Congratulations on you’re new ebook! xxx

  • Boil what takes longest. Then add what takes the next longest. And on and on until everything is safe to eat. Pour off the water. Immediately add milk and cook only until it comes to a boil. Add stick of margarine or butter until melted. Atom heart mother. Loving life and grateful dead.

  • I have a plant based food bank hamper haul on my channel ���� eating plant based is as easy as you want it to be but inevitably tasty and healthy

  • omg I just tried your lentil dahl recipe from your Ebook and it was amazing. I loved it. Ever since I bought your book I am only making your recipes. Tommorrow I am going to make the peanut noodles. And you should use Chlorella instead of spirulina. It is 10 times better than spirulina. thx for your wonderful and delicious Ebook

  • Focusing on a single dish and removing the fast-paced, quick camera-cutting, over-editing, nearly manic feeling of seasons’ past has made a great food show even more enjoyable and watchable. Great job, Frankie!

  • What great shots/editing, Im absolutely in LOVE with your kitchen! gorgeous plants. when I get my own place im going to have just as many in my home <3 I became vegan about a week ago, and im hoping to also get very into cooking. thank you for your great recipes and for inspiring others!

  • I made this recipe! Definitely wasn’t as pretty as Gaz’s, but it was so good! I used potatoes instead of cauliflower. Video evidence below, lol.

  • Small tin of coconut milk…
    What the hell is “vegan cream”?
    It’s all that obscure stuff you use that makes these recipes more difficult than necessary…
    I’ve been vegan for over 2 years and I’ve never had kimchi in my life or nutritional yeast or miso paste.

  • I use the microwave to cook my corn on the cob 3 minutes cut off the top to remove part of the leaves, then put it in, just remember it’s very hot

  • I’m sorry, but this is not a healthy recipe. 

    Potato: high in carbs
    Corn: high in carbs
    Milk: a lot of things, do a search for yourself. 

    Besides that, a lack of proteins and good fats makes this recipe not only non-nutritiional but also unhealthy. 

  • When I make a vegetable based soup where I purée part, I like to cook a handful of rice in the broth. It thickens the soup beautifully when purées, without the sticky mouthfeel I associate with potato thickened soups.

  • This is nothing more than corn with onions.  I’m not knocking this recipe, but corn chowder is made with cream corn, whole kernel corn, heavy cream, bacon, ham, potatoes, carrots, celery, garlic, onions and seasonings of thyme, rosemary, basil, salt, pepper and if you like a little heat, add some hot pepper seasonings of your choice.  Just saying.

  • I love your videos and recipes. Your creativity in the kitcken with vegan food has inspired me to start my journey towards a plant based diet.

  • Plant based diets are expensive. Also corn is not totally digestible.
    You need to pay attention to the videos. The one I have seen daelt with corn that had the corn silk on it.

  • This looks so devine, can’t wait to try it it out on a rare cold day here in Mexico hehe. �� honestly tho if it doesn’t come soon enough I’m still going to make this and I bet it would taste as good cold. ❤️���� much love to you thanks for sharing!

  • I still love your show…but I’ve come to the conclusion that this kind of situation in the 21st century is indefensibly inexcusable, and cannot be permitted to continue. Things must be put right…at ANY cost.

  • I feel like I just watched a copycat video of High Carb Hannah. The recipe, your mannerisms, gestures, music, all basically copied Hannah. Coincidence or thought out plan?

  • Thank you for this recipe! My fiance is a navy veteran who works as an intern while attending school. I’m a laboratory scientist working two jobs. We barely make ends meet with the house payment, two cars, and school loans. We tried this meal tonight, and it was AMAZING. Bonus, we used our stockpot and made 8 servings. This really helps our food budget!

  • 1] First if you want a creamed corn substitute,take half a can of corn,puree it in a blender or food processor and then add a bit of sugar and/or corn starch to flavor
    2]usually soup which has a thickened milk or cream base added is called chowder

  • That looks really good! I love all of your videos. I recently watched your video on skin care and placed an Amazon order for all of the products you mentioned like Dr. Bronner’s baby soap and a Charcoal Konjac sponge. I’m also planning to make vegan ice cream tonight with cookie dough made from chickpeas. I am delving into the vegan and minimalist lifestyle and I must say I’m addicted to your channel lol. You are such an inspiration!

  • I have to try this and will let u know how it came out!! I love it, just did not know how easy or how to do. Thank you for sharing!!! Aloha

  • i have been looking for years for this stuff in holland and have never found it neither frozen but i did the blender thing with just plain tinned kernels for soup it turned out perfect
    now we can eat corn chowder all the time
    it was delish

  • YUM! This looks like an amazing recipe!!! I love chowders so I will have to try this because they are usually not very healthy but yours it!:)

  • I made this for dinner tonight and damn, it’s SO delicious! This is now my new favourite soup, so thank you:) The smoked paprika and nutritional yeast added such a nice depth of flavour…and I am now eating it as my midnight snack, I can’t stop! Love your recipes no oil, easy to make, and delicious!

  • Can I give you a tip?:) This would be so much better if the bread would be toasted in the oven before. It’s delicious! We have a dish here in Romania where you make a bean soup and serve it in a toasted bread bowl together with fresh salted chopped onion. It’s divine, try it!!!

  • @beydounislam To be honest, canned corn is usually pretty good. If you want you can do it all fresh, but if you’re going to sub cream corn go with another recipe possibly since the creamed corn isn’t just straight partially pureed corn and has a bit more to it usually.

  • I am disappointed. Shallots are more mild and not necessarily sweet they still have quite a bite and as for the fresh coriander, why add it as a garnish when you didn’t use it in the soup? And your description of the dish was preposterous. But A + for effort. If you want a great soup recipe for lentil soup, or pumpkin soup give me a call.

  • Love making potato corn chowder. I like to make it mexican inspired sometimes with Jalepeno, tomato, blackbeans, and cumin. I never would think to put it over rice! Great idea:)

  • @BELTED007 i just like the combo of sesame and corn, goes well, so i used it one day with the chowder, really nice flavor:) thanks Trace xoxoxox

  • Omg this is sooooooo good!! I used coconut milk for vegan cream and added lemon juice at the end. Everything balances out so well. It’s so hearty, delicious, and can’t believe how healthy this is!

  • It’s only 7:30 am and I want to eat that NOW for breakfast! I am soooooo making this today! It’s a chilly Spring day, perfect for soup. Thank you.

  • Great receipe, I just can’t wait to try it. In my country (Romania) the bakers are baking bread in a special form like a bowl, couse we eat beans soup in it ��

  • finally made this the other night. So delicious!! I used potatoes cause I love them and it did take longer than 15 minutes but worth it. Also I used a sodelicious coconut creamer for the cream and it worked well. Will definitely make again. Thanks!!!

  • Just made this chowder and OMG its sooooooo delicious!!!! And so easy to makeIm eating it without the bread as the bakeries just bake the necessary at the moment…but even tho ist so tasty!!! All your recipes that Ive tried so far are amazing!!!! Thank you you are the proof that veganism or plant based diet can be delicious, healthy and easy to make Blessings

  • I started watching this video maybe an hour ago…Ended up going from a stroll to going and buying everything for it. Now I’m going to make it for my fiancée.

  • Take those corn cobs, run the back of the knife over the cob over a bowl and get that corn milk out before you boil it for broth. Save that milk and use it like cream later on.

    Also, seriously, where is the seasoning? Salt, tajin, anything…hot sauce…

  • Looks really good and warming for the bod! We need good comfort food like this right now. It’s cold! TFS and have a great week!:)

  • This is one of the few recipes advertised as quick and easy that I’ve tried that truly tastes like you spent all afternoon making it. Ten out of ten for this recipe.

  • Grew up on a farm and I don’t know that I would want to consume the water corn husks were boiled in. Maybe if it was organic corn. I think I might just use the cobs and discard the husks. I don’t mind cooking corn in the husks, just don’t think I’d want to infuse the soup with whatever might be on the husks. Just FYI, in our area, we called it shucking corn instead of husking, but either way works. Also, if your corn is fresh, after you cut off the kernels, run the non sharp side if your knife blade down the cobs to get more of the cream to put in your soup. Recipe looks delicious! Thank you!

  • I just started my plant based diet and I’ve already made a few things from your page! Thank you so much! �������� keep up the good work

  • I absolutely love it!!!!!!!!!!!��������������, Please, keep on with more 15 min receipies, they really help a lot when you are working all day!!!,��

  • oooh, this looks super delicious and filling. definitely gonna try! I agree with Kyle though. CHUNKY POTATOES IS LIFE! I gotta have some texture in my soups. can’t just be sippin on it ��

  • Is there a particular dairy-free milk option you’d recommend for this? I’m partial to almond milk, personally, but would that be weird with this?

  • MADDIE!!! you should get an immersion blender!! it’s so much easier and that way you don’t have to transfer it to a blender you can blend it right in the pot

  • I’m sorry, I gave the video a thumbs down because I tried the recipe and I was not really happy with it. The leftovers just had to go in the bin because I didn’t want to bother eating that again. I don’t think it had enough flavor or a whole lot of sustenance to it. I even added more celery and onion, maybe a potato could have been added to the recipe. Just for your information. The videos have great aesthetic though.

  • Donal is amazing. It is always such a pleasure to watch his videos,I’m waiting for them even more,than Jamie’s ones. He is really positive and I love his voice so much. I’m going cook this dish right now)

  • We’ve already made this twice. Couldn’t find any vegan cream so made our own with 1 cup cashews blended with water to make two cups of “cream”.

  • For anyone saying “No seasoning?” you don’t… need it in this dish? It’s supposed to taste like corn, which is sweet. The salt and pepper aren’t going to be missed, and if you really do miss it, just add some to the finished dish.

  • I’ve made this for my family 3 times in the 3 weeks since you’ve posted it. SO GOOD. Everyone, don’t think, just make this tonight if you can!!!

  • also if you can get to a farmers’ market where seasonal produce is cheap, buy a bunch and freeze it! it’s so much cheaper and better than buying it off-season

  • I’m going to make this next week for my girlfriend! She loves clam chowder and I want to show her a vegan twist! It looks so good!

  • But all the recipes are reviewed I like yours is the best bro it’s really innovative and don’t worry about the color I love that little bit of red tint to it makes it look real nice