Crab and Corn Chowder Recipe
Crab chowder without the crab proves vegan life doesn’t mean boring bowls of sadness, just clever swaps and bold flavors.
Sweet corn and plant-based crab mingle in a creamy broth, delivering comfort food with sass and zero guilt.
Potatoes float happily, soaking up richness, because carbs deserve drama and attention as much as your weekend plans.
A dash of herbs and spices teases the taste buds, whispering, “Yes, you can have indulgence without compromise.”
Serve it hot, stir it proudly, and savor a cozy, flavorful soup that makes dairy optional but excitement mandatory.
Crab and Corn Chowder Recipe
Vegan crab and corn chowder with plant-based “crab,” sweet corn, potatoes, and creamy broth for effortless indulgence.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion and garlic until translucent, about 5 minutes.
- Add potatoes and vegetable broth; simmer 10 minutes until tender.
- Stir in plant-based crab, corn, and smoked paprika; cook another 5–7 minutes.
- Pour in plant-based milk; simmer gently without boiling.
- Season with salt and pepper; remove from heat.
- Garnish with parsley or chives; serve hot and enjoy.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
Vitamins & Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 18%
- Calcium: 6%
- Iron: 10%
- Vitamin K: 8%
Notes & Tips
- Plant-based crab can be tofu, hearts of palm, or your favorite vegan seafood alternative.
- Smoked paprika adds depth, but smoked chipotle works for a bolder punch.
- Blend half the soup for extra creaminess while keeping some chunks for texture.
- Garnish with fresh herbs for brightness and Instagram-worthy appeal.
- Serve with crusty bread or crackers for a cozy meal.
