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My review
Vegan Corn Chowder
17
Mandy
"A healthier vegan version of a traditionally dairy-loaded and fattening chowder. This is even better the second day."
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Ingredients
1 h 5 m servings 271Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.
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Footnotes
- Cook's Note:
- If the chowder is too watery for your liking, add 2 tablespoons of cornstarch mixed with 3 tablespoons of soy milk to the pot and simmer until the mixture thickens. Remember, though, if you plan to have leftovers, the mixture will thicken when it cools.
Nutrition Facts
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8/11/2018
Wait there's no cream? No milk? No butter?!? Vegan Corn Chowder for the win! This recipe is very forgiving, which is great for adding little changes here and there. I used Earth Balance Vegan Bu...