ItsAllGoodVegan’s 1-Pot Vegan Corn Chowder ?
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Easy and simple 1-Pot Vegan Corn Chowder. Wholesome but comforting soup full of contemporary veggies like corn, celery, onion, and potatoes. Served with bread and garnished with chopped inexperienced onion. This recipe is household pleasant and could be made gluten-free.
Four cloves garlic, chopped finely
Three Tbsp dairy-free butter
¼ cup all-purpose flour, substitute for GF flour
1 cup unsweetened dairy-free milk
Four ears of contemporary corn, husk eliminated and washed.
1 massive white onion, chopped into small items
2 stalks of celery, chopped into small items
Four medium yukon gold potatoes, chopped in ½ inch cubes
Four cups of vegetable broth or inventory, I used low sodium
half of pink bell pepper diced into small items
half of tsp Salt
half of tsp Pepper
Inexperienced Onion, chopped finley
Warmth a big pot on medium warmth. As soon as sizzling, add butter, salt, pepper, and chopped onion and cook dinner for 3-Four minutes. Add the flour and stir.
Add the vegetable broth, potatoes, pink bell pepper, celery, and garlic. Stir and produce soup to a boil. Relying on the broth you utilize will decide what coloration your soup is.
As soon as the soup is boiling flip warmth all the way down to low-medium and simmer for 15 minutes or till the potato is fork tender.
Utilizing a small knife reduce the corn off the cob and add the contemporary corn to the soup. Pour the dairy-free milk within the soup and cook dinner for an extra 10-15 minutes or till the corn is totally cooked.
Style soup and add extra seasoning (salt, pepper, or paprika) if wanted.
Divide into soup bowls. Garnish with bread and chopped inexperienced onions.
Leftovers could be stored within the fridge in an hermetic container for Three days.
[Recipe & Photography by Marissa Wong from itsallgoodvegan, as posted on itsallgoodvegan.com]