Hearty Corn Chowder


Ingredients (use vegan versions):

  • 2 onions, diced
  • plenty of garlic
  • 2-3 carrots, sliced
  • 1 large potato, cubed to edible chunks
  • 1 stalk celery
  • chopped leek, red pepper, or other veggies if you’re feeling extravagant
  • cumin
  • crushed red pepper
  • bazil
  • black pepper
  • 3 tablespoon flour
  • 5 cup broth (powder, homemade, whatever you have)
  • 1 lb. frozen corn kernels
  • 1 can cream-style corn
  • 1/2 cup vegan soymilk (optional)


Saute all the veggies until soft. You may need to add water
as they cook, to prevent sticking. Add some spices (you can
always adjust later) & the flour. Stir well. Add broth, frozen
and canned corn, and bring to a near-boil. Simmer until
corn is heated through, finish with a 1/2 c. soy milk if desired.

I like to make this soup well-spiced, so I use a heavy hand with the black & red pepper.

Serves: 6

Preparation time: 10 minutes prep, 20 cooking.

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