Close
Tweet
Ingredients
| olive oil: 1 1/2 tsp |
| onions - yellow: 1/2 (diced) |
| red bell pepper: 1/2 pepper (diced) |
| carrots: 2 (diced) |
| sage leaves (chopped): 1/2 tsp |
| dried basil (ground): 1/4 tsp |
| salt: 1/2 tsp |
| black pepper (fresh) |
| soup - vegetable broth: 2 cups |
| frozen sweet yellow corn kernels: 1 1/2 cups |
| russet potatoes: 2 whole potatoes (diced) |
| bay leaf: 1 |
| cayenne pepper: 1/8 tsp |
| lemon juice: 2 tsp |
| soymilk: 6 Tbl |
| maple syrup: 2 tsp |
Vegan Corn Chowder
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
- Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
- Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
- Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.