VEGAN CORN CHOWDER

Ingredients: Makes 6 servings 

• 4 ears of corn shucked and steamed 
• 1/2 cups chopped baby carrots 
• 3 cups diced baby potatoes
• 5 stalks celery 
• 3 cups vegetable broth
• 3 TBS or to taste nutritional yeast
• 2 cups vanilla almond milk
• Salt and pepper to taste

Directions:

• Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
• Use tongs to remove corn from the boiling water and place on a cutting board.
• Chop potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
• While the potatoes are cooking, saute the rest of the vegetables. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
• Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the almond milk and broth to the blender, and blend until completely smooth. This may take two or three rounds of blending.
• Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
• Remove from heat and taste chowder. Add salt and pepper to taste.
• Enjoy!!!

 

• Nutrition: Per serving -Makes 4
  Calories: 330
  Fat: 4
  Carbs: 68
  Protein: 10
  Fiber: 8.7
  ​Sugar: 20