" Vegan Corn Chowder is the ultimate healthy comfort food! This easy recipe is loaded with veggies in a rich dairy-free broth for a simple dinner that’s enormously satisfying."
- Debra Klein
Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.
Stir in celery, carrots and potatoes and continue to cook, stirring occasionally for 3 minutes. Use another 1-2 Tablespoons broth, as needed, if pot becomes dry.
Stir in garlic and spices and cook until fragrant, about 1 minute. Add in corn and stock, stir and then simmer uncovered for 15 minutes. Stir in almond milk and continue to simmer.
Use an immersion blender to puree half the soup into a thick and creamy base. Leave some of the veggie chunks to have a varied texture chowder.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.