Tuesday-Vegan Corn Chowder

This evening there was a chill in the air.  So what better thing to eat than a steaming bowl of corn chowder.  I love a bowl of thick and hearty corn chowder.  I use fresh corn when available, but frozen corn works just as well.

I use Earth Balance to sauté the veggies and then I add flour to create a roux.  This serves as the thickener for the soup.  I love to cook with So Delicious Unsweetened Coconut Milk.  It is thicker and creamier than most vegan milk.


Vegan Corn Chowder

3 tablespoons Earth Balance

1/2 cup onion, chopped

1 red bell pepper, seeded and chopped

1/4 cup unbleached white flour

2 cups vegetable stock

2 cups potatoes, peeled and chopped

1 bag 16oz frozen corn or 2 cups fresh corn removed from cob

3 cups vegan milk

1 teaspoon salt

1/4 teaspoon pepper

In a large saucepan, melt Earth Balance over medium heat.  Add onions and bell pepper.  Cook for 5 minutes or until veggies are tender.

Add flour and stir until combined.  Heat and stir until a thick paste forms.  Slowly add the vegetable stock while stirring.  Slowly add milk while stirring.  Add the rest of the ingredients.

Bring to a simmer over medium low heat.  Cook for 15 minutes or until potatoes are tender.  Adjust seasonings and serve.

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