Ingredients and Weight:
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 red bell pepper, chopped
- 1 1/2 cups vegetable broth
- 1 14.5-ounce can cream-style corn
- 1 14.5-ounce can whole kernel corn
- 1 cup nondairy milk (such as almond milk or oat milk)
- 1/2 cup nutritional yeast
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, carrots, and bell pepper. Cook until softened and fragrant, about 5-7 minutes.
- Stir in the vegetable broth, cream-style corn, whole kernel corn, nondairy milk, and nutritional yeast.
- Bring to a simmer and cook for 30-35 minutes, or until the vegetables are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley or chives and serve warm.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and comforting
- Rich, sweet corn flavor
- Packed with vegetables
- Vegan and dairy-free
- Easy to prepare
User Comments:
- "This chowder is so delicious and creamy, I couldn't believe it was vegan!"
- "The perfect comfort food on a cold day. I added a touch of cayenne for a little spice."
- "This has become a new family favorite. The kids loved the sweet corn flavor."
- "A healthy and satisfying soup that's perfect for a crowd."
- "I topped mine with crispy tortilla strips for an extra crunch."
Special Precautions and Tips:
- To make a gluten-free chowder, use gluten-free broth and nondairy milk.
- For a thicker chowder, add more nutritional yeast or cornstarch (1 tablespoon mixed with 2 tablespoons of water).
- Serve the chowder with a side of crusty bread or crackers for dipping.
