Potato and Corn Chowder: a Vegan Recipe

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Try this sweet and creamy recipe that serves as a filling meal. A fast and delicious way to get your daily vitamins. Play around with flavors and textures by swapping yukon gold potatoes for russet or using a white sweet onion instead of the standard yellow. Let us know what you try and share your results with us!

INGREDIENTS:

  • 4 large white or yukon gold potatoes, cubed

  • 2-3 carrots, diced

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 4 cups vegetable broth or stock

  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

  • 1 tablespoon fresh parsley (or 1 teaspoon dried)

  • 1 1/2 teaspoons kosher salt, or to taste

  • 1 bay leaf

  • 1-2 tablespoons nutritional yeast (optional, adds a cheesy flavor)

  • 2 cups corn, frozen

  • 2/3 cup non-dairy milk (whole milk if not vegan)

  • Pepper to taste

  1. Place all of the ingredients except for the corn and non-dairy milk into a large pot.

  2. Cover and bring to a boil. Turn down and simmer for approximately 20 minutes, or until potatoes and carrots are tender.

  3. Remove the bay leaf and stir in the corn.

  4. Place about 1/3 of the soup into a blender to puree. Be sure only to fill your blender half way full when blending a hot liquid.

  5. Mix the pureed soup back into the pot. Add the non-dairy milk and return to a low boil for about 5 minutes to thicken.

  6. Add salt and pepper to taste. Do not skimp on the salt! Seasoning this soup properly is what will bring out the sweetness of the corn and carrots.

Add a salad and your favorite bread, and your quick and easy meal is ready!