Corn Chowder

Corn Chowder

This vegetable soup recipe is so deliciously simple, and it’s totally vegan! Feel free to experiment with your favorite veggies and spices. A great meal prep recipe, because you can portion this soup and freeze it for later!

Ingredients

  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 cup chopped onion
  • 1/2 tsp dried thyme
  • 16 oz frozen corn
  • 3 garlic cloves minced
  • 1 can of light coconut milk
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • pepper (to taste)
  • 1 red bell pepper diced
  • salt (to taste)
  • 2 cups vegetable broth
  • 1 white potato peeled & cubed
  • Procedure

  • Sauté onion and garlic in olive oil. Season with salt & pepper.
  • Add potatoes, celery, carrots, & bell pepper. Cook until potatoes have softened, around 5 minutes.
  • Add broth, coconut milk, corn, paprika, and thyme.
  • Bring to a boil, then cover, turn down the heat, and simmer 15 minutes, until potatoes are tender.
  • Use an immersion blender, or blend in a food processor or blender until smooth.
  • Adjust seasonings to taste. Allow to cool.
  • Enjoy as is, or package in air-tight plastic storage containers freeze. Lay flat in freezer and stack to save space.
  • Before you’re ready to eat, thaw out overnight in fridge. Reheat over medium-low heat on the stove.
  • Nutritional Info

    Serving: 1 cup,
    yields about 8 cups servings
    Calories: 118

    • 18g Carbs

    • 4g Fat

    • 2g Protein

    Print Friendly, PDF & Email