Warm, comforting, and brimming with wholesome flavors, this Creamy Vegan Potato Corn Chowder is the ultimate bowl of nourishment. Whether you are seeking solace on a chilly evening or simply craving a hearty meal, this recipe delivers. Picture yourself curled up by the fireplace, spoon in hand, savoring each velvety bite. Let’s dive into the kitchen and create something truly delightful.
3cupsplant-based milkunsweetened oat or almond milk - avoid flavored milk
6tbspBob's Red Mill nutritional yeast
½tspblack pepper
1tspsaltdo not add if avoiding salt
2tbspolive oil
Instructions
Fill both medium pots ¾ full with water. Use medium heat.
Chop carrots, celery, peppers and onions then dice using mandoline slicer. Mince garlic.
Slice potatoes then dice using mandoline slicer.
To soften vegetables, add carrots, celery, peppers, onions, garlic and corn to one of the medium pots, stirring occasionally with medium spoon. Approximately 20 mins.
Soften potatoes by adding to the other medium pot, stirring frequently with medium spoon. Approx. 20 mins.
In large pot, add olive oil apply medium-high heat. Remove potatoes from heat and strain through colander. Add potatoes, flour, thyme to large pot. Stir for 2 mins.
Add vegetable broth to pot, scrape bottom and stir for about 1 min. Remove vegetables from heat and strain through colander. Add to large pot and stir.
Add Bob's Red Mill nutritional yeast and plant-based milk. Stir for 1 min.
Simmer for 10 mins, stirring occasionally.
Add black pepper and salt (do not add if avoiding salt).