Easy| Servings: 6 | Ready In: 25 minutes | Yield: 10 cups soup
With simple ingredients, this hearty vegan soup is easy to make any night of the week. Corn and potatoes are lightly pureed to help create a creamy base, without extra fat. Enjoy this healthy, plant-based recipe when you need a taste of summer.
Ingredients
- 4 red potatoes, divided
- 32-oz bag frozen corn (3 1/3 cups), divided*
- 1 cup almond milk, unsweetened plain
- 3 cups water, divided
- 1 carrot
- 1 red bell pepper
- 1 small zucchini
- 2 sprigs fresh thyme
- 2 bay leaves
- Dash of cayenne, optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
How it’s Done:
To make the Chowder broth: Scrub the potatoes. Keep the peel on. Dice into bite-sized pieces. In a medium pot, combine ½ of the potatoes, ½ of the corn, the 1 cup of almond milk and 1 cup water. Cover, bring to a boil, then reduce to a simmer. Simmer 10 minutes, until the potatoes are tender. While this simmers, you can prepare your other vegetables: peel and dice the carrot. Seed and dice the bell pepper. Dice the zucchini.
Once the potatoes are tender, use an immersion blender** to roughly puree the broth. This will create a creamy, rich base for your soup.
To finish the Chowder: Add the remaining corn, diced potatoes, diced carrot, diced bell pepper, and diced zucchini. Add the fresh thyme, bay leaves, cayenne (if using), and the other 2 cups of water. Cover and bring to a boil. Reduce to a simmer and simmer until the carrots are tender, about 7 to 8 minutes.
Remove from heat. Season with salt and pepper and serve.
Yield: 10 Cups
Chef’s Tips
*Chef Katie’s Ingredient Tip: One ear of fresh corn yields about ¾ cups of corn kernels. If you prefer to use fresh corn, you’ll need about 4 large ears. For extra flavor, keep the cobs after you cut off the kernels. You can immerse the cobs into the almond milk-water broth to give the soup even more flavor.
** No Immersion Blender? You can use a regular stand blender to puree the soup. Be care transferring the hot corn-potato mixture to your blender. To avoid a blender eruption, leave the lid cracked and begin by pulsing a few times at low speed.
Stock Up:
Nutrition Facts
Serving size: 1/6 of a recipe (about 1 3/4 cups).
Serving size: 1/6 of a recipe (about 1 ¾ cups).
Calories 220.41
Calories From Fat (8%) 16.92
% Daily Value
- Total Fat 1.96g 3%
- Saturated Fat 0.23g 1%
- Cholesterol 0mg 0%
- Sodium 247.23mg 10%
- Potassium 958.88mg 27%
- Total Carbohydrates 49.58g 17%
- Fiber 5.73g 23%
- Sugar 5.92g
- Protein 7.12g 14%
- Calcium 47.36mg 5%
- Iron 54.88mg 305%
- Vitamin A 2700.38IU 54%
- Vitamin C 16.14mg 27%
Shopping and Gear List
- Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
- Frontier All-Natural Cayenne Pepper, Ground, 1.76-Ounce Bottle
- Edward & Sons Not-Chick’n Bouillon Cubes, LOW SODIUM, 2.5 Ounce (Pack of 12)
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