Creamy Corn Chowder
Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish.
- 1 tablespoon(s) olive oil
- 1 yellow onion chopped
- 2 rib(s) celery chopped
- 4 clove(s) garlic minced
- 1 teaspoon(s) dried thyme leaves
- 1 tablespoon(s) all-purpose flour (gluten-free if preferred)
- 3 cup(s) plant-based milk (such as oat or soy)
- 3 medium red potatoes (1 1/2 cups) cut into small cubes (skin left on)
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 cup(s) fresh or frozen corn kernels
- coconut bacon
- vegan cheddar shreds
- chives chopped
- fresh parsley chopped
- In a large soup pot heat the olive oil over medium heat. Add the onion and celery and sauté until the onions become translucent and are just beginning to brown. Add in the garlic and thyme and cook for a minute more.
- Stir in the flour, then add in the Suncoast Macadamia milk, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender. Use a immersion blender to blend about 1/3 of the soup. This makes the soup very creamy and thick, but still leaves lots of texture. Yum! If you have a standing blender, just scoop about 1/3 of the soup into the blender, blend, pour it back in and stir to combine.
- Finally add in the corn and cook until it's heated through, about 5 more minutes. Serve hot with garnishes of choice such as vegan bacon bits, parsley, chives, or vegan cheddar shreds.
I used red potatoes here but yukon golds, or white potatoes would work just fine too. If you prefer you can peel off the skin. Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.