Vegan Corn Chowder Soup
Ingredients
The base
-
2-3
Tbsp
olive oil
-
½
large
white onion (chopped)
-
2
cloves
garlic (minced)
-
4
small
red potatoes (quartered)
-
3
ears
corn (kernels sliced off)
-
2
cups
low sodium veggie broth
-
2
cups
unsweetened plain almond milk
Seasoning and garnish
-
to taste
sea salt
-
to taste
ground black pepper
-
2-3
stalks
green onions (for garnish, chopped)
-
1-2
Tbsp
nutritional yeast (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté onion and garlic for 3-4 minutes.
- Add potatoes, season with salt and pepper, cover, and steam for 4-5 minutes.
- Add most of the corn (reserve some for garnish) and stir.
- Pour in broth and almond milk (if using), cover, and bring to a low boil. Reduce heat and cook until potatoes are soft.
- If blending, transfer 3/4 of the soup to a blender and blend until smooth. Add nutritional yeast if desired.
- Return blended soup to the saucepan, bring to a simmer, and adjust seasonings as needed. Cook for at least 10 minutes.
- Serve topped with chopped green onions, remaining corn, black pepper, and a sprinkle of paprika.
Nutrition Facts (estimated)
Servings
3
Calories
220
Total fat
11g
Total carbohydrates
26g
Total protein
3.5g
Sodium
412mg
Cholesterol
0mg
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