Creamy Corn & Potato Chowder 2

Creamy Corn & Potato Chowder
This soup is soooo good and just what you need for comfort on a cold winter day.
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  1. 2 Tb. Non Dairy Butter
  2. 1 Large Onion finely chopped
  3. 2 Garlic Cloves, minced
  4. 4 Cups of Vegetable Broth
  5. 3 Russet Potatoes, diced
  6. 2 Red Bell Peppers, diced
  7. 2 Celery Ribs, chopped
  8. 1 Bay Leaf
  9. 1/2 Teaspoon Pink Sea Salt
  10. 3 Cups Frozen Corn Kernals
  11. 4 Scallions, sliced
  12. 1/2 Cup of Cashew Cream
  1. Actively sautee onion and garlic in the butter in a large soup pot until onion is translucent, about 8 minutes. Add in broth and bring to a boil. Add in potatoes, red pepper, celery, salt, and bay leaf and cook until potatoes are soft, 12-15min. Add in corn and scallions and cook for two more minutes. Remove three cups of soup and blend in blender until smooth. Add it back to the soup with the cashew cream and stir it all together. Viola!
Adapted from Inspired by Jeanne Lemlin
Adapted from Inspired by Jeanne Lemlin
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2 thoughts on “Creamy Corn & Potato Chowder

  • E

    HI I would love to try this! I live overseas where we don’t have excess to packaged non-dairy butter or vegan veggie broth, what can i use instead also to get the same buttery taste…