Recipe: Mountain Corn Chowder

Not sure if you heard, but this past week our corner of the World got slammed with a pretty good winter storm.  We wanted to make something super hearty and easy to reheat in the event we lost power.  We never did (fortunately) but now we have a huge pot (not kidding, this recipe will feed 10+ people) of this amazing chowder!



  • 1 5# bag red potatoes
  • 3 cans organic yellow corn (we used the Field Day brand)
  • one quart of vegan veggie broth (we used Pacific foods)
  • 1 quart unsweetened cashew milk
  • 1 2.8 oz. container vegan bacon bits
  • 1 bag of mozzarella shreds
  • 3 tbsp smart balance
  • 2 cups nutritional yeast
  • One container Tofutti sour cream
  • 1 sweet onion
  • Onion powder, garlic powder, salt and pepper (to taste)
  • A giant pot (this is a huge recipe!)


  1. Dice then boil the red potatoes until soft. Drain.
  2. Sautee the onion.
  3. Add back to pot.  Add Smart Balance and mash them.
  4. Add cashew milk and broth as continuing to mash.
  5. Add all remaining ingredients and season to taste.
  6. Simmer.
  7. Garnish as desired before serving.

As with most chowders I have had, this seems to taste better after a night in the fridge.  It should also freeze and store well.

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