Vegan Corn Chowder (GF)

Corn is abundant in the Summer, continuing through September, & while simply grilling corn will always be a beautiful way to prepare it, sometimes you are in the mood for something new! Below is a recipe for a simple vegan corn chowder…

Serving size: 3-4

Ingredients:

-2-4 tbsp healthy fat (cold-pressed extra virgin olive oil, avocado oil, etc.)

-2 cloves garlic, minced

-1/2 yellow onion, chopped

-4 small potatoes, quartered (I use what I have on hand, but would choose new potatoes or small red potatoes. If you have russet potatoes on hand, use 1)

-3 ears of corn, kernels only

-2 cups vegetable broth (I prefer homemade, but if not, choose organic)

-2 cups unsweetened plant based milk (I prefer homemade, but if not, choose a brand without added gums that uses minimal ingredients, i.e., nuts & water)

-Salt & pepper to taste

-1-2 tbsp nutritional yeast

Optional Ingredients:

-Red pepper flakes, to taste

-1 tsp Smoked Paprika

-Sliced radishes

-Avocado

-Green onions, chopped

-Sprouts

-Lime wedges

Directions:

-Bring a soup pot or large sauce pan up to medium heat.

-Add healthy fat, onion, garlic, (red pepper flakes & paprika if desired), & sauté until onions are translucent or slightly browned (depending on your taste), 3-6 minutes.

-Add in the quartered potatoes, a pinch of salt, & cover with the lid to steam for 5 minutes.

-Reserve 1/2 cup of corn kernels & set aside. Add the remaining corn kernels to the pot & stir.

-Add vegetable broth & plant based milk, cover, & bring to a boil.

-Bring heat down to low and simmer until potatoes become soft, 5 minutes or so, until your fork pierces them smoothly.

-Add approximately 3/4 of the soup to the blender, add in the nutritional yeast, and blend until smooth.

-Poor the blended soup back into the soup pot, stir together, & bring back to a low simmer.

-Season with salt & pepper to taste. Add in squeezes of lime juice if desired.

-Let cook, thickening, for 8-10 minutes.

-Serve in bowls with optional garnishes like the remaining corn kernels, colorful sliced radishes, avocado, chopped green onions, sprouts, or lime wedges on the side. A bit of cracked black pepper along with a few extra red pepper flakes also look nice on top. Feel free to drizzle a bit of extra olive oil on top with an added sprinkling of paprika for a picture perfect finish.

Eat up & let me know how you like it!

For your health,

Lily