Living in New England, it is imperative that I can make some version of a chowder to see me through the winter. This corn chowder is a delicious and easy vegan substitute for the rich, creamy clam chowder that is so popular here.
Quick Vegan Corn Chowder
6 small red potatoes, diced in medium sized chunks
1 small onion, diced
½ cup celery, diced
2 cloves garlic, chopped
olive oil for sautéing
4 cups vegetable broth
2 cups almond milk
2 springs fresh thyme
2 cups corn
1 tablespoon flour
3 tablespoons water
1 small onion, diced
½ cup celery, diced
2 cloves garlic, chopped
olive oil for sautéing
4 cups vegetable broth
2 cups almond milk
2 springs fresh thyme
2 cups corn
1 tablespoon flour
3 tablespoons water
Sauté the onions and celery in olive oil until onions are transparent and veggies are starting to soften. Add garlic and sauté another thirty seconds. Add the broth, milk, potatoes, corn and thyme. Simmer for 20 minutes until all the potatoes are tender. Wisk the flour and water together and add to the soup, simmering for another five minutes.
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