Vegan Corn Chowder
Ingredients
- 4 cloves garlic, chopped finely
- 3 tbsp dairy-free butter
- 1/4 cup all-purpose flour, substitute for gf flour
- 1 cup unsweetened dairy-free milk
- 4 ears of fresh corn, husk removed and washed.
- 1 large white onion, chopped into small pieces
- 2 stalks of celery, chopped into small pieces
- 4 medium yukon gold potatoes, chopped in 1/2 inch cubes
- 4 cups of vegetable broth or stock, i used low sodium
- 1/2 red bell pepper diced into small pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- garnish
- green onion, chopped finley
- paprika
- salt
- pepper
Preparation
Heat a large pot on medium heat
Once hot, add butter, salt, pepper, and chopped onion and cook for 3-4 minutes
Add the flour and stir
Add the vegetable broth, potatoes, red bell pepper, celery, and garlic
Stir and bring soup to a boil
Depending on the broth you use will determine what color your soup is
Once the soup is boiling turn heat down to low-medium and simmer for 15 minutes or until the potato is fork tender
Using a small knife cut the corn off the cob and add the fresh corn to the soup
Pour the dairy-free milk in the soup and cook for an additional 10-15 minutes or until the corn is completely cooked
Taste soup and add additional seasoning (salt, pepper, or paprika) if needed
Divide into soup bowls
Garnish with bread and chopped green onions
Leftovers can be kept in the refrigerator in an airtight container for 3 days