Non Dairy Vegan Potato Corn Chowder Recipes

RICH & CREAMY VEGAN CORN CHOWDER

Steps:

• Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.
• Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
• Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
• Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
• Remove from heat. Remove the thyme stems. Stir in the corn.
• Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.
• Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
• Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!
• Keeps well refrigerated for about 3 days.

NON-DAIRY VEGAN POTATO CORN CHOWDER

Steps:

• Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
• Cover, reduce heat to low and simmer for 20 minutes.
• While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
• Remove skillet from heat and put on the side.
• When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
• Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
• Heat the chowder on medium heat for about 5-10 minutes.