Autumn Chowder with Collard GreensAutumn Chowder with Collard Greens
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Autumn Chowder with Collard Greens
1 lb. Corn, frozen
1 lb. Peas, frozen
1 lb. Carrots
1-2 lbs. Collard Greens, chopped, fresh or frozen
2-3 lbs. Potatoes
2 Onions, medium size
2-3 Garlic cloves
2 cups Nutritional Yeast (NOT baking yeast)
1-2 Chipotle Peppers OR Smoke Flavor and Cayenne Pepper or Hot Sauce (to taste)

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Autumn chowder with collard greens is a delightful chilly weather vegan recipe that takes about 15 to 20 minutes to prepare and about 1 hour to cook on the stovetop. The autumn chowder with collard greens will serve 8 adults as a main meal with a large mixed vegetable salad. Leftovers can be stored in the refrigerator for a few days in a covered container without loss of flavor.

This recipe is best prepared on the stove top.

Place the frozen corn, peas, and collard greens (if frozen) into a large cooking pot, and add water to cover the vegetables. Turn the heat on until the water begins to boil, and then reduce the heat to simmer.

If using fresh collard greens, wash and clean them, cut them into small pieces, or shread them in a food processor and add them to the cooking pot.

Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.

Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.

Add water to just cover all the vegetables. Cook on high heat until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.

Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth. If necessary, add a little more water to aid the blending process. (If you don't have chipotle peppers, add the smoke flavor and red or black pepper or hot sauce to taste.)

Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!