September 20, 2015

Vegan Corn and Potato Chowder


Mmm, vegan comfort food. Does it get much better than that? I love veganizing old favorites, and this chowder is certainly no exception. I'm SO excited to share because I think it's even better than the original! Rich, satisfying, cheesy, and creamy, yet every bit healthy. And only 8 ingredients! The beautiful, golden broth gets its flavor from the smoked paprika and a delicious small mountain of nutritional yeast ;) Of course feel free to add other veggies to the party! Carrots, celery, and bell pepper are commonly found in chowders and would do very well here.


Vegan, gluten-free
Serves about 4-6

Ingredients
1 onion
8-10 small red potatoes (about 2 lbs. or 4-5 cups diced)
3 cups corn (frozen or fresh)
3 1/2 cups vegetable broth
2 cups plain almond milk
3-4 cloves garlic
2/3 cup nutritional yeast
1 1/2 tsp. smoked paprika
Salt/pepper to taste
Optional: fresh chives or green onions for garnish

Directions
Dice onion and cut potatoes into about 3/4" chunks.
In a large stockpot over medium heat, saute onion for about 7 minutes.
Meanwhile, mince garlic.
Add potatoes and smoked paprika. Cook 3-4 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.
Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender, adding more broth if needed. Salt/pepper to taste, and add more nutritional yeast if desired.
Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender!)
Garnish with fresh chives, green onion, etc.

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4 comments:

  1. This sounds great - can't wait to give it a whirl.

    ReplyDelete
  2. I love corn and potato chowder, I totally want to try this vegan version!

    ReplyDelete
    Replies
    1. Yay - it's totally just as good (or better) than the original, promise!! :)

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