Go Back
+ servings
vegan-corn-chowder

Cookbooks and Vegan Corn Chowder

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine Vegan
Servings 8 bowls

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 1 stalk celery, chopped
  • 4 cups fresh corn
  • 1 cup yukon gold potatoes, chopped about 3 potatoes
  • 1 teaspoon thyme, dried
  • 2 cups almond milk
  • 2 cups vegetable broth
  • fresh cilantro if desired
  • Vegan Sour Cream if desired

Instructions
 

  • Heat a large soup pot. Add the oil, then the onion, and cook, stirring occasionally, for about 5 minutes.
  • Add all remaining ingredients, bring to a low simmer. Keep the soup simmering, not boiling, for the next 20 minutes.
  • Remove from heat, let cool for a few minutes, and then using an immersion blender, blend the soup. See note below if you don't have an immersion blender.
  • Serve with fresh cilantro and/or vegan sour cream, if desired.

Notes

Notes: if you don't own an immersion blender, and you make soups often, buy one! The one I have is by KitchenAid and has lasted me for at least 15 years.
You can use a regular blender to blend the soup - but oh my gosh, be careful when pouring it! If it were me, I would bring the soup close to room temp, then pour in batches into the blender. Then pour back in the pot and bring back to heat before serving.
Tried this recipe?Let us know how it was!