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Corn Chowder

Rich and Creamy Dairy Free Chowder.
Course Soup
Cuisine Healthy, Vegan
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

  1. Dice carrots, celery, and onion by hand or pulsed in a food processor using the s-blade.
  2. Heat the olive oil on medium high, add diced vegetables and saute for about 3 minutes.
  3. Add Spices (yeast, garlic, basil, parsley, celery salt, sea salt) to sauteed diced vegetables.
  4. Add Corn to mixture along with liquid amino.
  5. Add soy milk and allow the soup to simmer on medium heat for about 20 minutes stirring often.