This is a corn chowder that I amped up with some extra veggies. It is by far my favorite soup. It is comforting, warm, delicious, and gets in those veggies. It comes together quickly in one pot and will satisfy the whole family.
You could add a bit of heat with some red pepper flakes or add in even more vegetables. You could even sub the potatoes with sweet potatoes to give it a sweeter taste.
The best way to enjoy your food and keep you on a healthy lifestyle is never to be afraid to get creative with your recipes. Make them your own. You want to enjoy the food you eat!
Makes 4-6 servings
3 cup vegetable broth
2 cups non-dairy milk
16 oz bag frozen corn
3 small potatoes, cubed into bite-size pieces
1 red pepper, diced small
1 large or 2 small carrots, diced small
2 celery stalks, diced small
1 large shallot, minced
3 garlic cloves, minced
1 tsp dried thyme
Black pepper to taste
In a large pot, start to sauté the shallots, pepper, carrots, and celery for 5 minutes in a splash of the vegetable broth. After 5 - 8 minutes, add in the garlic and sauté for another minute. Add in the broth, potatoes, corn, bouillon, and thyme. Simmer for 20 minutes to allow potatoes to cook. Pour in your non-dairy milk and add black pepper to taste. Give it a taste and adjust seasonings as desired.
If you want it a bit thicker, take an immersion blender and blend half of the soup in the pot.
You can top with more ground black pepper, red pepper flakes, nutritional yeast (get in those B vitamins), or some fresh herbs. Adding fresh herbs on top of a dish is a great way to sneak more plant foods into your diet.
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