Potato Corn Chowder: February 2020, Week 2

Updated: Feb 28, 2020

Prep Time: 15 mins                    Cook Time: 20 mins                 Yield: 6 servings

Ingredients: Resource from https://www.whereyougetyourprotein.com/vegan-potato-corn-chowder/

INGREDIENTS: 4 large yukon gold potatoes, cubed (roughly 2 lbs.)

2-3 white carrots, diced

1 medium onion, chopped

3 garlic cloves, minced (or 1 and 1/4 teaspoon garlic powder)

4 cups vegetable broth

1/2 teaspoon dried thyme

1 teaspoon dried parsley, or 1 Tablespoon fresh

1 and 1/4 teaspoon salt, or to taste

1 bay leaf

1-2 Tablespoons nutritional yeast

1 and 1/2 cups corn, frozen

1 cup milk or non-dairy milk (oat milk is a good substitute

Optional for thickening: 3 Tablespoons all-purpose flour DIRECTIONS Add everything, except the corn, non-dairy milk, and flour (if using) to a large soup pot.

Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.

Remove the bay leaf and add in the corn. Blend about 1/4-1/3 of the soup using an immersion blender or standard blender. (see note to thicken it with flour if needed) Mix in the non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed. Serve topped with fresh parsley and fresh ground pepper.


Flour: If you are using flour to thicken the soup, measure out 1/4 cup non-dairy milk and whisk in the flour. Pour the flour mix and remaining 3/4 cup non dairy milk into the soup pot.

For an extra thick chowder, add the flour and blend 1/4 of the soup.

Leftovers- save well in the fridge for up to 4 days. Reheat any leftover chowder on the stove in a saucepan. Since refrigerating further thickens the chowder, you may need to add more veggie broth to help thin it out and adjust the seasonings.


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