potato corn chowder

December 23, 2016 ,

A creamy potato soup, just the thing for a slushy BC winter day.  We’ve created a vegan chowder that will knock your socks off!

This soup has only a few ingredients, making it an easy “clean the fridge out” dinner.

Yields: 6 servings

Ingredients:

  • 1 tbsp vegan butter/oil
  • 1 leek, diced
  • 2 celery stalks, diced
  • 4 potatoes, peeled + cubed
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • 1 tsp thyme
  • 1 tsp Old Bay spice*
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 2 tbsp flour
  • 400 mL can coconut milk
  • 4 cups vegetable stock (low-sodium)
  • 2 cups frozen corn
  • chopped green onion (optional)

Directions:

1. Melt vegan butter (or oil) in a large stock pot over medium heat.  Add chopped leek and saute for 3 minutes.

2. Add celery, potatoes, garlic, and cook 5 minutes to soften potato.  Add spices and flour and stir to coat the vegetables evenly, cooking an additional 5 minutes.

3. Add coconut milk and vegetable broth, bring to a boil.  Reduce to medium heat and simmer for 20-30 minutes, stirring occassionally.

4. Use an immersion blender or transfer soup to blender, blend the soup until smooth and creamy.  (If using a normal blender transfer back to pot)

5. Add frozen corn to soup and simmer for 2-5 more minutes, until corn is heated through.  Serve with chopped green onion for garnish.

Notes:

Old Bay spice mix is found in a small yellow tin, it adds a salty + savory taste to this vegetable chowder.

References:

Nutritional info: CRON-O-Meter