Recipe
Vegan Corn Chowder
September 17, 2020
Quick facts
10 ingredients
6 steps
Ingredients
- 2-3 Tbsp olive oil
- 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
- 2 cloves garlic (minced)
- 4 small red potatoes* (quartered // peeling, optional)
- Sea salt and ground black pepper
- 3 ears corn* (kernels sliced off)
- 2 or 4 cups low sodium veggie broth* (DIY or store-bought)
- 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
- 2-3 stalks green onions (for garnish // chopped)
- 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)
Steps
- 1
In a dutch oven over medium heat, add oil, onion, and garlic. Sautee for 4 minutes.
- 2
Add potato and season with salt and pepper. Cover for 5 minutes.
- 3
Add most of the corn. Add 4 cups vegetable broth (or 2 cups almond milk/broth if using). Cover and bring to a boil. Reduce heat and simmer until potatos are desired tenderness.
- 4
Blend soup if desired. Add nutritional yeast if using.
- 5
Bring soup to a simmer. Add seasoning to your taste and cook until thickened.
- 6
Serve with green onion, corn, and black pepper. Add paprika for color.