Potato and Corn Chowder | Vegan Soup
Soup season is in full swing and I am oh so happy! Kicking off this season with a creamy chowder. Now, this recipe would also make a delicious vegetable soup without blending it. Two recipes all in one! Let's get cooking.
Ingredients: 2 Pounds of Russet or Golden Potatoes
4 Cups of Corn, Fresh or Frozen
3 Medium Carrots
1 White Onion
2 Tbs Garlic
2 Cups Vegetable Broth
3 Tbs Vegan Butter
1/2 Cup Whole Wheat Flour
1 14oz Can Coconut Milk
1 Bay Leaf
Salt and Pepper
Green Onions (optional to top)
Add vegan butter to a large pot with diced onion and sauté until onions begin to soften.
Add in minced garlic and dried thyme and sauté for another two or three minutes.
Add in flour and stir. Mix in vegetable broth, potatoes, corn and carrots. Stir and add salt, pepper, and bay leaf.
Bring to a simmer and cover. Cook for about 20 minutes, or until potatoes are soft.
Remove the bay leaf, and blend with an immersion blender. You can also use a blender, but this will take a few batches to blend fully.
Serve with desired toppings and enjoy!