Easy Vegan Corn Chowder

  • 50 minutes
  • 10 cups
  • Medium
  • Affordable

Ingredients

1 small onion, cut into ¼-inch dice (about 1 cup)


6 small garlic cloves, minced (about 1 tablespoon)


6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock


6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)


1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)


1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)


1 teaspoon finely chopped fresh parsley


1 teaspoon finely chopped fresh thyme


1/3 cup almond flour


Sea salt and freshly ground black pepper

Directions

In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.


Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.


Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.


Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.


Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.


Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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