Vegan Corn Chowder
This creamy, veggie-packed corn chowder is completely vegan and gluten-free! Rich, hearty and loaded in flavor, you won't believe there's no cream!
Servings 4
Calories 330kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 celery sticks diced
- 2 medium carrots peeled and diced
- 1 medium onion diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne optional
- 4 cups vegetable broth
- 2 tablespoons vegetable bouillon paste optional
- 4 medium red potatoes diced
- 3 cups corn fresh or frozen - divided
- 2 bay leaves optional
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, celery, and onion to the pan along with salt, pepper, cayenne, garlic powder, and onion powder. Saute until tender, about 7-9 minutes, stirring frequently.
- While vegetables saute, place the corn in a large bowl and cover with warm water. Let sit five minutes; strain.
- Place two cups of the corn in a food processor and pulse for 45-60 seconds to create a thickening paste; set aside.
- Add the vegetable broth and vegetable boullion (if using) to the pot and bring to a boil. Stir in potatoes and bring to boil again then reduce to low and simmer 10 minutes.
- Stir in corn paste reserved from food processor along with bay leaves and remaining 1 cup whole corn kernels. Bring the pot back to a boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust before serving. Remove bay before serving.
Nutrition
Serving: 2cups | Calories: 330kcal | Carbohydrates: 67g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 1585mg | Potassium: 1359mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6019IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 2mg