Corn Chowder (Dairy-free)
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup diced carrots
- 3 cups vegetable broth
- 1 cup unsweetened plant milk
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp chopped chives, for garnish
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Blend only about half the soup, leaving the rest chunky — this gives the chowder a creamy body while still keeping bites of potato and corn intact.
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat and sauté the onion and garlic for 3-4 minutes, until fragrant.
- Add Vegetables & Flour: Add the potatoes, carrots, and 3 cups of the corn. Sprinkle in the flour and stir to coat.
- Simmer: Pour in the vegetable broth and bring to a simmer. Cook for 15-18 minutes, until the potatoes are tender.
- Blend: Blend about half the soup with an immersion blender (or in batches in a regular blender) for a creamy texture, leaving some chunks.
- Finish: Stir in the plant milk, remaining corn, smoked paprika, salt, and pepper.
- Simmer Again: Simmer for another 5 minutes, until heated through and slightly thickened.
- Garnish & Serve: Ladle into bowls and garnish with chopped chives.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The potatoes adds heartiness and a creamy texture once cooked. The diced carrots adds natural sweetness and color.
Corn Chowder (Dairy-free)
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup diced carrots
- 3 cups vegetable broth
- 1 cup unsweetened plant milk
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp chopped chives, for garnish
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The potatoes adds heartiness and a creamy texture once cooked. The diced carrots adds natural sweetness and color.
Prep:
Blend only about half the soup, leaving the rest chunky — this gives the chowder a creamy body while still keeping bites of potato and corn intact.
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat and sauté the onion and garlic for 3-4 minutes, until fragrant.
- Add Vegetables & Flour: Add the potatoes, carrots, and 3 cups of the corn. Sprinkle in the flour and stir to coat.
- Simmer: Pour in the vegetable broth and bring to a simmer. Cook for 15-18 minutes, until the potatoes are tender.
- Blend: Blend about half the soup with an immersion blender (or in batches in a regular blender) for a creamy texture, leaving some chunks.
- Finish: Stir in the plant milk, remaining corn, smoked paprika, salt, and pepper.
- Simmer Again: Simmer for another 5 minutes, until heated through and slightly thickened.
- Garnish & Serve: Ladle into bowls and garnish with chopped chives.
