Vegan Potato, Leek & Corn Chowder

• Vegan
• Gluten free

• Produce

  • 4 ears 2 cups frozen or fresh corn, frozen or fresh
  • 1 Bay leaf
  • 1 cup Carrots
  • 2 sticks Celery
  • 2 cloves Garlic
  • 1 Leek, large
  • 1 tsp Parsley, dried
  • 4 Potatoes, medium
  • 1 Red bell pepper
  • 1 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 1 cup Coconut milk, full-fat canned
  • 3 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 1/2 tbsp Lime juice, fresh

• Baking & Spices

  • 3 tbsp Gluten free flour
  • 1 Pepper, fresh ground
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on veganhuggs.com

Description

Directions

• In a large pot, heat coconut oil & a pinch of salt over medium heat. Sauté onion & leeks about 2-3 minutes, until softened. Add celery, red bell pepper, garlic, salt, pepper & spices (except bay leaf) sauté until softened 5-6 minutes
• Add potatoes and carrots, combine well. Stir in flour and cook for 1-2 minutes. Stirring frequently, so flour doesn’t burn. Add vegetable broth & bay leaf. Bring to a boil and then reduce heat to a light simmer. Cook for about 10-15 minutes, or until vegetables are almost tender
• Add corn and bring back to a light boil, then reduce heat and lightly simmer for another 5-8 minutes, until vegetables are tender.
• Remove from heat & remove bay leaf. Add the coconut milk and lime juice, stir well. Check for salt and add more, if needed. Using an immersion blender or regular blender, blend about half of the soup or more, depending on your desired consistency.
• Serve in your favorite sound bowls with some fresh bread and a lime wedge. Enjoy!

Nutrition