Corn & Potato Chowder

Ever peek into your fridge and discover dozens of fruits and veggies that are pushing their freshness peak or you just have NO clue what dish to use them up in?

Happens to us a lot.  And the simple answer for getting the very most out of your produce is SOUP!

It’s hard to go wrong with a hearty, filling soup packed with yummy leftover vegetables.  It’s hard to mess up experimenting with different veggies and spices, so throw all your fave ingredients together, and chances are, you’ll end up with something unique and delicious.  Here’s one of our latest soup attempts that turned out amazing!

Corn & Potato Chowder

3 cups frozen corn

4 cups red potatoes (about 5 small ones), chopped

1 cup red bell pepper, chopped

½ cup green bell pepper, chopped

½ cup onion, chopped

2 cups vegetable broth

2 ½ cup milk (I still used almond milk, but the consistency of raw milk tends to be better for the soup)

2 cayenne pepper, minced

2 cloves garlic, minced

3 tbsp olive oil

Salt & pepper to taste

  • In a large saucepan, heat 3 tbsp olive oil and cayenne pepper on medium high heat, until oil begins bubbling.  Add in garlic and onions and continue cooking on medium high heat until onions become translucent
  • Add potatoes, salt and pepper and cook until potatoes begin to brown, about 6 or 7 minutes
  • Next, add the vegetable broth and bring to a boil, then simmer for about 10 minutes
  • Then, mix in the corn, peppers and milk, bring back to a boil, then simmer the entire saucepan for 30-40 minutes, or until all vegetables are well cooked and the chowder had began to thicken

Related posts:

Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Leave a Comment...

*