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Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.


Servings

6

Total time

35 minutes


Ingredients

  • 1 tablespoon vegan Butter (or light oil)
  • 2 carrots (medium, peeled and chopped)
  • 2 ribs celery (chopped)
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour (use all-purpose gluten-free flour if preferred )))
  • 1 teaspoon dried thyme leaves
  • 3 white potatoes (large, or yukon gold, peeled and diced, 4 cups chopped )))
  • 2 cups vegetable broth
  • 2 cups non-dairy milk (such as soy or almond )))
  • 3 tablespoons nutritional yeast
  • 1 cup corn kernels (fresh, or frozen)
  • 1 teaspoon salt (or to taste )))
  • ¼ teaspoon pepper (or to taste )))


Method

  1. Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
  2. Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, non-dairy milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
  3. Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.
  4. View the recipe instructions at itdoesnttastelikechicken.com

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