Corn and Potato Chowder

Vegan Corn and Potato Chowder | #VeggieAngie

The weather is sunny and beautiful today! The hubby and I went for a 3 mile run along our nearby greenway and came home to a warm bowl of homemade Corn and Potato Chowder. I’d been meaning to veganize this Roasted Corn and Yellow Tomato Chowder from Sweet Fine Day, and we finally got around to it. I didn’t use yellow tomatoes in my recipe because our local grocery store only carries the mini ones, and they are too expensive. The soup still came out delicious and will definitely be a new go-to recipe for weeknight dinners!

Vegan Corn and Potato Chowder | #VeggieAngie

Corn and Potato Chowder (serves 4-6)

Ingredients:
4 ears fresh corn
1 tbsp olive oil
1/2 red onion, finely diced
3-4 stalks celery, diced
3 cups vegetable broth (I use Knorr Homestyle Vegetable Stock)
2 russet potatoes, peeled and cut into cubes
1 cup coconut milk
2 tbsp cornstarch
1 tsp italian seasoning
salt and pepper to taste

Directions:
Remove husks and boil the corn, covered, in a large soup pot until tender – about 5 minutes. Strain the cobs and rinse with cold water to cool them. Slice the corn kernels off the cobs and set them aside. Heat olive oil in the same soup pot on medium heat. Cook the diced red onion and celery for about 4 minutes. Add the corn and cook for an additional 3-4 minutes. Pour in the vegetable broth and potatoes and simmer until the potatoes are cooked, approximately 10 minutes. (Note: I microwaved my potato cubes for one minute to decrease cook time). Dissolve the cornstarch into the coconut milk before stirring it into the pot. This is very important or you will have a difficult time having your cornstarch dissolve in the pot. Season with italian seasoning, and salt and pepper to taste. Serve with freshly baked ciabatta, focaccia or my Homemade Rosemary Bread.

Vegan Corn and Potato Chowder | #VeggieAngie

The potatoes are melt in your mouth good and the fresh corn and celery gives this chowder a great texture. I’d would love to get a hand blender to puree a portion of this soup next time. I’ll also add diced carrots for more color and texture. Feel free to play with the recipe like I did and let me know how it goes! We’re visiting my sister Sarah’s family tonight. I’m looking forward to a delicious dinner and spending time with my squishy niece Lillian.

Have a wonderful week!

xo angie

This entry was posted in Gluten-Free, Savory Recipes, Veganized It! and tagged , . Bookmark the permalink.

6 Responses to Corn and Potato Chowder

  1. Laura says:

    Sounds like a great run and a great dish to return to!

  2. Having food ready when you get back from a workout is maybe the best thing ever. The soup sounds fantastic.

  3. apaVegan says:

    This chowder was creamy, rich and full of flavours. I used frozen corn instead of the fresh and it turned out great. I will definitely make it again.

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