Creamy Corn Chowder

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I am so thrilled that I have found this amazing “comfort food” creamy corn chowder soup! I found a few vegan recipes to work from online and then whipped this up yesterday. I ate a bowl and a half last night and it was perfect on day 2 of Spring that felt much more like Old Man Winter. My boyfriend liked it too so this meal will definitely win over your meat eating friends.

Creamy Corn Chowder Recipe

Gather:

  • 1 container of vegetable fat free stock (low sodium if you can find it)
  • 1-2 packages of frozen corn (I used 2 but would probably just use 1 next time)
  • 7 golden potatoes (small to medium) chopped into cubes
  • 3 carrots chopped
  • 3 stalks of celery chopped
  • 1 small onion
  • 1/2 red pepper chopped
  • 1 tablespoon Mrs. Dash regular seasoning
  • 1 tablespoon dill
  • 1/2 teaspon red pepper flakes
  • 1 teaspon ground pepper
  • Additional seasonings to taste (you might try a clove of garlic or 2)

Create:

Oh how much I love my crockpot! Throw everything in. Make sure all of the veggies are covered with the stock. Cook on High for about 5-6 hours. When done, fill 1/2 of blender canister full of soup and blend lightly for about 30 seconds. You want a creamy consistency but it is ok if there are still chunks in there. Pour back into crockpot and stir. This gives the soup the creamier texture.

Revise:

You can also add corn starch, creamy tofu, or plain almond or soy milk for additional thickness/creaminess. I didn’t find it needed it at all. Also, consider adding additional veggies such as stalks of broccoli or cauliflower. My boyfriend thought it would be good with some string green beans or lima beans. Next time! Enjoy! ~Amanda Rae

Soups  are a great way to introduce a lot of vegetables to kids. -Emeril  Lagasse

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