1/4 Photos of Non-Dairy Vegan Potato Corn Chowder
This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.
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- 3 medium potatoes, peeled and diced
- 1 1/2 cups water
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, pared and chopped
- 1/2 small red bell pepper, finely chopped
- 1/2 teaspoon dried thyme or 1/2 teaspoon oregano
- 1/2-2/3 cup soymilk
- 1 cup corn kernel
- black pepper, to taste
- 1Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- 2Cover, reduce heat to low and simmer for 20 minutes.
- 3While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- 4Remove skillet from heat and put on the side.
- 5When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- 6Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- 7Heat the chowder on medium heat for about 5-10 minutes.
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Nutritional Facts for Non-Dairy Vegan Potato Corn Chowder
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 236.5
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 47.6 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 6.5 g
- Sugars 4.0 g
- Protein 7.1 g