Cozy Pumpkin Corn Chowder
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 leek
- 1 orange carrot, grated
- 1 yellow carrot, grated
- 1 white carrot, grated
- 15 baby red potatoes, cut in quarters
- 15 golden potatoes, cut in quarters
- 8 tsp. Better Than Bouillon vegetable base
- 8 cups water
- 1 tsp. garlic powder
- 1 tsp. Basil
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. chili pepper flakes
- 1/2 cup nutritional yeast
- 1 1/2 cups plant-based milk (oat milk used)
- 1 cup fresh or frozen corn
- 1 tin of pumpkin from Thrive Market
Preparation
Heat the olive oil in a large pot.
Add the leek and sauté until softened.
Add the grated orange, yellow, and white carrots. Cook for a few minutes.
Add the baby red and golden potatoes. Stir well.
In a separate bowl, mix the Better Than Bouillon vegetable base with water. Pour into the pot.
Add garlic powder, basil, cinnamon, allspice, and chili pepper flakes.
Stir in nutritional yeast and plant-based milk.
Add corn and the tin of pumpkin. Mix thoroughly.
Allow the chowder to simmer until the potatoes are cooked and the flavors are well combined.