VEGAN CORN AND POTATO CHOWDER

Silky, creamy, cheesy Vegan Corn Chowder with Potato! This is a family favorite recipe. I love the rich, savory flavors paired with the sweetness of the corn. Veganizing old comfort foods is so much fun and I find I enjoy them even more with healthier, fresh ingredients.

Potato and Corn Chowder in a bowl
This chowder is just 8 simple ingredients and super easy assembly. (Which always makes for a great weeknight meal.) Either serve it as is, or blend half to create more of a creamy consistency and achieve that extra golden, cheesy broth. Truly hope you enjoy as much as we do!

INGREDIENTS

1. 1 onion
2. 8-10 small red potatoes (about 2 lbs. or 4-5 cups diced)
3. 3-4 cloves garlic
4. 3 cups organic corn (frozen or fresh)
5. 3 1/2 cups vegetable broth
6. 2 cups plain almond milk (unsweetened)
7. 2/3 cup nutritional yeast (I use this brand)
8. 1 1/2 tsp. smoked paprika
9. Salt/pepper to taste
10. TOPPINGS (OPTIONAL)
11. Fresh chives or green onions

INSTRUCTIONS

1. Dice onion. In a large stockpot over medium-high heat, saute onion in 3 Tbsp. broth/water for about 7-8 minutes.
2. Meanwhile, mince garlic and cut potatoes into about 3/4″ chunks.
3. Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.
4. Add minced garlic and cook for 1 minute.
5. Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.
6. Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
7. Salt/pepper to taste, and add more nutritional yeast if desired.
8. Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)
9. Garnish with fresh chives, green onion, etc. if desired.

NUTRITION PER SERVING (ESTIMATE)
Calories: 387kcal | Carbohydrates: 81g | Protein: 13g | Fat: 3g | Potassium: 1942mg | Fiber: 10g | Sugar: 11g | Vitamin A: 26.9% | Vitamin C: 44.3% | Calcium: 16.9% | Iron: 20.1%

FULL READING :https://www.thegardengrazer.com/2017/12/vegan-corn-and-potato-chowder.html

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