I hope you enjoy this great vegan corn chowder recipe. You can always use real cream instead of almond milk but the almond milk gives it a unique flavor you may enjoy. My mother always made it with almond milk and everyone always wanted to know what her “secret” ingredient was.
Ingredients
- 1/2 cup of butter or vegan butter substitute
- 1 chopped onion
- 1 cup diced celery
- 4 cups hot water
- 4-5 med potatoes, peeled and cut into 1/2 inch cubes
- 4 cups corn off the cob
- 2 Tablespoons of sugar
- 2 teaspoons salt
- dash of white pepper
- 4 Tablespoons flour
- 4 cups of almond milk or milk substitute of your choice
Instructions
- Melt butter. Add onion and celery and sauté until soft (not brown)
- Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are tender. (about 30 minutes)
- Wisk flour into 1 cup of almond milk and stir into soup. Add remaining 3 cups almond milk and simmer until thickened to creamy consistency. (about 15 minutes)
- If too thick add more almond milk if too thin simmer 5-10 minutes more.
If you enjoy this recipe be sure to check out my other recipes and share them with your friends.
