Vegan Corn Chowder
My vegan version of a southern favorite, this Vegan Corn Chowder is healthy and delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 4 - 6 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 potatoes, peeled and chopped
- 1/4 cup white wine
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 4 cups corn, fresh or frozen
- 4–5 cups unsweetened nondairy milk of choice*
- Sea salt and freshly ground black pepper
Instructions
- In a large pot over medium heat, saute the onion in olive oil until soft. Add carrots, potatoes, wine, sugar, and salt and saute 3-4 minutes.
- Add 3 1/2 cups corn.
- Add enough milk to just cover the ingredients.
- Bring to a boil, then reduce the heat and simmer 20 minutes. Remove from heat and puree gently with an immersion blender to desired consistency. If you don’t have an immersion blender, transfer the mixture, in batches, to a regular blender and blend. Return to heat and add the remaining 1/2 cup of corn. Allow to cook an additional 2-3 minutes.
- Season to taste with salt and pepper and serve.
Notes
I prefer the milk I use in this recipe or this one.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 284
- Sugar: 16.8g
- Sodium: 552mg
- Fat: 12.1g
- Carbohydrates: 35.3g
- Protein: 4.3g
Keywords: Vegan Corn Chowder
Find it online: https://happyhealthymama.com/vegan-corn-chowder.html