Vegan Corn Chowder

Enjoy sweet, creamy, hearty, one-pot vegan corn chowder with a selection of nutritious veggies, including potato and zucchini, and either fresh, frozen, or canned corn and no dairy!

INGREDIENTS

– 1 ½ tablespoon of vegetable oil – 1 small yellow onion diced – 2 large cloves of garlic minced – 1 small red bell pepper seeded and minced – 2 small golden zucchinis chopped (any yellow squash will work) – ½ of a medium jalapeno seeded and minced – 3 ribs of celery diced – 1 pound of red, russet, or yukon gold potatoes chopped – 4 cups of corn kernels – 4 cups of vegetable broth – 1 ½ teaspoons of salt – 2 cups of unsweetened plant-based milk – 2 tablespoons of chopped green onion for garnish – Freshly ground pepper for garnish

Vegan Corn Chowder

Vegan Corn Chowder

In a large pot, heat the oil over medium-high heat. Add the onion, garlic, red bell pepper, zucchini, jalapeno, and celery and saute for 4 to 5 minutes or until the onion becomes translucent and tender. – Add the potatoes, 2 cups of corn kernels, and broth, bring to a boil, and cook uncovered for 20 minutes or until the potatoes are tender.

Place the remaining 2 cups of corn kernels, salt, and plant-based milk into a blender and blend on high until smooth. Pour into the pot of soup and bring to a boil and cook for an additional 5 minutes.

Remove pot from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Be careful not to over-puree so plenty of chunkiness remains in the soup.

Garnish & enjoy!

Garnish & enjoy!

OTHER RECIPES

Instant Pot Apple Cider

Vegan Mandarin Noodle Salad

Cucumber Tajin Salad