Potato and Corn Chowder
Author: 
Recipe type: Entree
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. In a pot, heat 4 tablespoons of butter on medium-low heat.
  2. Once melted, add flour by the tablespoon and whisk until there are no clumps and mixture turns a very light brown
  3. Add onions, celery, celery leaves and garlic to your "roux"
  4. Sautee for about 5-7 minutes, until onions become translucent
  5. Next, add your coconut milk, almond milk, bay leaves and buillon cubes
  6. Turn heat to high and bring to a boil
  7. Add potatoes and simmer on low for about 30-40 minutes, depending on potato cook time
  8. Add corn to last 10 minutes of cooking time
  9. Serve in heated sourdough loaves
  10. Garnish with green onion
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-potato-and-corn-chowder/