Vegan Corn & Wild Rice Chowder
Ingredients
The base
-
6
cups
vegetable broth
-
4
oz
dry wild rice
-
1
tbsp
extra virgin olive oil
The vegetables
-
1
medium
onion, diced
-
1
tsp
minced garlic
-
3
medium
carrots, chopped
-
2
cups
sliced bell peppers
The corn
-
1
lb
frozen corn, cooked
-
1
cup
frozen corn, whole
The seasoning
-
¼
cup
nutritional yeast
-
1
tsp
salt
-
to taste
pepper
The creaminess
-
1
cup
unsweetened almond milk
Instructions
- Bring 2 ½ cups of vegetable broth to a boil in a medium pot, then add wild rice and simmer covered for about 40 minutes until tender.
- In a large pot, heat olive oil over medium heat, add onion and carrots, and sauté for 7 minutes.
- Add garlic and bell peppers, sauté for another 2 minutes.
- Blend 1 lb of corn with 1 cup of vegetable broth until smooth, possibly in batches.
- Combine pureed corn, remaining whole corn, 2 ½ cups vegetable broth, nutritional yeast, salt, pepper, and cooked wild rice in the pot.
- Bring to a boil, then reduce heat and simmer covered for about 15 minutes.
- Stir in almond milk and adjust seasoning with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
800mg
Cholesterol
0mg
You might also like