Vegan Potato Corn Chowder
The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.
Put on your comfy pants and thick socks and make a big pot of this chowder.
•1 small onion, cut into ¼-inch dice (about 1 cup)
•4 small garlic cloves, minced (about 1 tablespoon)
•6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock
•6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
•1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
•2 -3 cups sweet potato also diced .
•1-2 stalks celery
•1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
•1 teaspoon finely chopped fresh parsley
•1 teaspoon finely chopped fresh thyme
•1/3 cup almond flour
•Sea salt and freshly ground black pepper
1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.
Add almond milk
Add salt and pepper to taste. Serve hot.
I like top top with chives or parsley if I have them
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .
Also you can add 2 teaspoons yellow curry to flour for a more warming flavor