Creamy Vegan Corn Chowder

• Vegetarian

• Produce

  • 2 sticks Celery
  • 1 Cilantro
  • 4 ears Corn
  • 1 Green onion
  • 1 tsp Parsley, dried
  • 1 Potato, medium
  • 1 Yellow onion

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 tsp Celery salt
  • 1 bits Corn and red pepper
  • 3 tbsp Flour
  • 1 tsp Paprika, smoked
  • 1 Red pepper
  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 tbsp Olive oil

• Dairy

  • 1 cup Soy/almond/oat milk

Found on crazyvegankitchen.com

Description

Ingredients

• 1 tablespoon Olive Oil
• 1 Yellow Onion, diced
• 1 Red Pepper, diced
• 2 sticks of Celery, diced
• 1 medium Potato, peeled and diced
• 3 tablespoons Flour
• 1 cup Soy/Almond/Oat Milk
• 2 cups Vegetable Broth
• 1 teaspoon Celery Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 4 ears of Corn, shucked
• 1 teaspoon Apple Cider Vinegar
• Salt/Pepper, to taste
• Chopped Green Onion, for garnish
• Cilantro, for garnish
• Extra bits of Corn and Red Pepper, for garnish

Directions

• In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
• Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
• Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
• Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
• Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
• Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.