Creamy Vegan Potato Corn Chowder Cooking method
Vegan corn chowder recipe INGREDIENTS
o 4 cups fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (disolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor
Slow cooker:
Remove corn from fresh cob and set aside or use frozen.
Blend 2 cups of the corn in a blender with the soy milk and pour into
slow cooker along with all other ingredients. Cook on low for 8-10
hrs or on high for 4-6 hrs.
In a pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside.
Saute onion, and celery in the oil for 10 minutes, add the potatoes
and simmer for an additional 15 minutes, stirring often. Add the remaining
ingredients, bring to a boil, lower the heat and simmer for 1 1/2
hours.
Pour into bowl and enjoy with bread
Your Vegan corn chowder recipe is ready now
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