Potato and Corn Chowder
Author: Ashley
Recipe type: Entree
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 lbs red and dutch potatoes, cut into cubes
- 1- 15.25 oz can organic sweet corn
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- Leafy greens from entire celery stalk, chopped and reserved
- 2 vegetable buillon cubes, dry
- 3 cups unsweetened, plain almond milk
- 1.5 cups full fat coconut milk
- 3-6 bay leaves
- 4 tbs vegan butter
- 5 tbs flour
- Salt and pepper to taste
- Green onion, for garnish
- 4 sourdough bowls
- In a pot, heat 4 tablespoons of butter on medium-low heat.
- Once melted, add flour by the tablespoon and whisk until there are no clumps and mixture turns a very light brown
- Add onions, celery, celery leaves and garlic to your "roux"
- Sautee for about 5-7 minutes, until onions become translucent
- Next, add your coconut milk, almond milk, bay leaves and buillon cubes
- Turn heat to high and bring to a boil
- Add potatoes and simmer on low for about 30-40 minutes, depending on potato cook time
- Add corn to last 10 minutes of cooking time
- Serve in heated sourdough loaves
- Garnish with green onion
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-potato-and-corn-chowder/
3.5.3208