Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon vegan butter or light oil
  • 2 medium carrots, (peeled and chopped)
  • 2 ribs celery, (chopped)
  • 1 yellow onion, (chopped)
  • 3 cloves garlic, (minced)
  • 1/4 cup all-purpose flour ((use all-purpose gluten-free flour if preferred))
  • 1 teaspoon dried thyme leaves
  • 3 large white or yukon gold potatoes (about 1 1/2lbs) (peeled and diced (4 cups chopped))
  • 2 cups vegetable broth
  • 2 cups plant-based milk ((such as soy or almond))
  • 3 tablespoons nutritional yeast
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon salt ((or to taste))
  • 1/4 teaspoon pepper ((or to taste))

Instruction

  • Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
  • Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, plant-based milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
  • Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.