Creamy Vegan Corn Chowder
(Veggie Soup in Disguise)
4 Cups of corn (from the ear or frozen, I used frozen)
1 Red pepper, chopped
3 Medium carrots, chopped
2 Sweet potatoes
1/2 Onion, diced
2.5 Cups vegetable broth
1/2 Cup soy milk
2 Tsp garlic powder
1/2 Tsp cayenne pepper
Salt & pepper
Thyme & bay leaves
1) Saute the onions, carrots, red pepper and corn in a large pot. While you’re doing this, microwave and mash the two sweet potatoes. When onions turn clear, cover in vegetable broth and let simmer until the carrots are soft. I added some thyme and a few bay leaves here.
2) Stir in the mashed sweet potato and blend 1/2 to 3/4 of your mixture in a blender or food processor. Make sure to take out the bay leaves before doing this.
3) Poor the mixture back into the pot and stir in your garlic powder, cayenne, salt and pepper. Add 1/2 cup soy milk here if you want a creamier soup.
It’s that easy. And of course this recipe is very adaptable, so feel free to add in more veggies or switch up the spices!
