It’s a beautiful rainy day in Southern California- the perfect weather to curl up on the couch with a hot bowl of vegan corn chowder. This is my go-to recipe. It’s sweet, hearty and very simple to make.
Here’s what you’ll need:
- 2 tablespoons of olive oil
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of yukon gold potatoes (you can use 1 russet potato instead)
- 1 chopped brown onion
- 1 box of vegetable broth
- 1 bag of frozen sweet white corn
- 1 cup of soy creamer (if you don’t need it to be vegan, feel free to use good old half & half)
In a large pot, start by sauteeing the chopped onions in a couple tablespoons of olive oil. Once they’re translucent, add in your carrots and celery. Mix the vegetables together and let it all cook, on low to medium heat, with the lid on for about 10 minutes. Mix periodically and add a sprinkle of salt. The veggies will sweat and become the base for your soup.
Once the carrots have softened a bit, add in the full box of vegetable broth, and then your potatoes. Bring to a boil. When the soup starts boiling, add in the bag of corn and bring down to medium heat. Cook until the vegetables are softened.
Now for the magic… when the carrots and potatoes are fully cooked, add in a cup of soy creamer. I get mine from Trader Joe’s. Cook for a couple more minutes, and that’s it!