This vegan version of corn chowder soup is perfect for a chilly day or light enough for a summer treat.
Corn Chowder
Rich and Creamy Dairy Free Chowder.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 1276 kcal
Ingredients
- 4 cups organic corn fresh or frozen
- 4 cups unsweetened organic soy milk or any dairy free milk
- 2 carrots medium sized carrots diced
- 1 celery stalk diced
- 1 yellow onion medium sized onion diced
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons Bragg's liquid amino
- 3 Tablespoons nutritional yeast
- 1 teaspoon granulated garlic heaping
- 1 teaspoon dried basil heaping
- 1 teaspoon dried parsley heaping
- 2 teaspoons sea salt
Instructions
- Dice carrots, celery, and onion by hand or pulsed in a food processor using the s-blade.
- Heat the olive oil on medium high, add diced vegetables and saute for about 3 minutes.
- Add Spices (yeast, garlic, basil, parsley, celery salt, sea salt) to sauteed diced vegetables.
- Add Corn to mixture along with liquid amino.
- Add soy milk and allow the soup to simmer on medium heat for about 20 minutes stirring often.
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