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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hearty Vegan Potato Corn Chowder

1.0

4 large yukon gold potatoes, cubed (roughly 2 lbs.)

1 and ½ cups corn, frozen

3 white carrots, diced

1 medium onion, chopped

3 garlic cloves, minced (or 1 and ¼ teaspoon garlic powder)

4 cups vegetable broth

1 cup non-dairy milk

½ teaspoon dried thyme

1 teaspoon dried parsley, or 1 Tablespoon fresh

1 and ¼ teaspoon Himalayan pink salt, or to taste

1 bay leaf

2 Tablespoons nutritional yeast

Optional for thickening: 3 Tablespoons all-purpose flour, use GF if needed

Add everything, except the non-dairy milk and flour to a large soup pot.
Cover and bring to a low boil. Cook until potatoes and carrots have softened. About 15 minutes.
Remove the bay leaf. Blend about ¼-⅓ of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour)
Mix in the non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed.
Serve topped with fresh green onions and fresh ground pepper.
Add all the ingredients, except the flour to the inner pot.
Mix the ingredients together and seal the lid and steam valve. Set the Instant Pot to MANUAL or PRESSURE COOK for 3 minutes on HIGH PRESSURE.
Once the cooking time has finished allow the Instant Pot to naturally release pressure for 15 minutes. Carefully turn the steam valve to release any remaining pressure.
Unseal the lid, give the soup a stir, and remove the bay leaf.
Blend about ¼-⅓ of the soup using an immersion blender or standard blender. For a creamy soup feel free to blend it all. (see note to thicken it with flour).
Serve topped with fresh green onions and fresh ground pepper.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Chowder

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 136 weeks ago

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