Creamy Vegan Smoky Corn Chowder with Pigout Seasonings
Ingredients
- 1 large potato, peeled and diced
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 1/4 cup unsweetened, non-dairy milk
- 12 oz. frozen corn
- 1 sprig rosemary
- 4 sprigs thyme
- 3 tbsp nutritional yeast
- 1/2 tsp PigOut Pigless Original Seasoning
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Preparation
Peel and dice the potato. Add to a heavy-bottom pot. Boil in broth with bay leaf and cumin until barely tender. Transfer broth and potato to a glass bowl. Set aside.
Heat oil in the pot and sauté chopped onion and garlic. Add flour and mix well. Add milk, stirring with a whisk until thick and creamy.
Add potatoes and corn to the sauce. Mix well.
Add rosemary, thyme, nutritional yeast, and PigOut Original Seasoning. Simmer for 10 minutes.
Stir in apple cider vinegar. Remove herb stems. Season with salt and pepper.
Serve the chowder with toasted bread.