Warm up on a blustery, cold day with a bowl of my One Pot Vegan Corn Chowder. Loaded with white corn, sweet carrots and russet potatoes, pair it with vegan garlic bread or biscuits and you’ve got the perfect meal in just under 30 minutes.
- 1/4 cup vegetable broth (substitute 1 tbsp olive oil if not WFPB)
- 3 cloves garlic (minced)
- 1 medium sweet yellow onion (diced)
- 2 large carrots (sliced)
- 3 stalks celery (chopped)
- 2 large potatoes (I used Russet)
- 1 tsp red pepper flakes
- 1 tsp tarragon
- 1 tsp turmeric
- sea salt & black pepper to taste
- 3 cups vegetable broth
- 3 cups almond milk (or any plant based milk)
- 16 oz organic frozen white corn
- 3 tbsp nutritional yeast (optional)
For the Roux
- 1/4 cup flour
- 3–4 tbsp filtered water
- Heat olive oil or veggie broth (for WFPB) in large pot over medium heat.
- Toss in onion, carrots, celery and potatoes and give it a good stir. Cover and saute until onion is translucent and veggies begin to soften.
- Season with red pepper flakes, tarragon, turmeric and sea salt and pepper to taste. Stir until well combined.
- Add vegetable broth and almond milk and stir thoroughly. Turn up heat just high enough that it starts to simmer. DO NOT BRING TO BOIL. Continue to simmer for about 5 minutes.
- Finally, toss in your frozen corn and nutritional yeast. Stir well and simmer for 15-20 minutes.
- Remove from heat and add your roux (instructions to follow). Stir until thickened, about 5 minutes. Serve immediately with a side salad and vegan garlic bread or biscuits.
How to Make a Roux
- In a small bowl or jar, add 3-4 tbsp filtered water to 1/4 cup almond flour. Stir briskly with a fork or small wire whisk until roux is thick and creamy, but still pour-able. If needed, add more water to reach desired consistency.
- DO NOT BRING TO A BOIL. It will curdle the milk and make it grainy.
- If you do increase the heat to high by accident and the milk curdles, don’t worry. Once you add the roux, it will fix this.
- Thin out this chowder by adding more almond milk. Thicken by adding more roux.
- You can use additional vegetables as you see fit. Or, if you don’t have a particular vegetable that I use, substitute for what you do have.
- If you’d like this vegan corn chowder less golden in color, use less turmeric.
- Nutrition facts are calculated using olive oil.
- Category: Soup