Vegan Potato and Corn Chowder

By Dinnerfy

This Vegan Potato and Corn Chowder is a creamy and healthy comfort food. It is made with potatoes, corn, onion, garlic, celery, carrot, vegetable oil, all-purpose flour, vegetable broth, almond milk, nutritional yeast, salt, black pepper, paprika, and fresh parsley. It is a vegan and gluten-free dish that is perfect for those following a plant-based diet. The chowder is rich in flavor and packed with nutrients. It is a popular dish in many countries and is loved for its creamy texture and delicious taste. Each serving of this chowder is estimated to have a carbon footprint of [insert carbon footprint value]. It is also a low-calorie dish, with approximately [insert calories per serving]. The nutritional facts of this chowder include [insert nutrition facts]. Enjoy this comforting and flavorful vegan chowder!

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🥑 Vegan
🌾 Gluten Free
Vegan
Chowder
Comfort Food
Creamy
Healthy

15 mins

30 mins

Nutritional Value

null

Ingredients

Total: 15Serves: 4
4 medium-sized Potato
2 cups Corn
Notes:

fresh or frozen

1 medium-sized Onion
Notes:

diced

3 cloves Garlic
Notes:

minced

2 stalks Celery
Notes:

diced

2 medium-sized Carrot
Notes:

diced

2 tablespoons Vegetable Oil
2 tablespoons All-Purpose Flour
4 cups Vegetable Broth
1 cup Almond Milk
2 tablespoons Nutritional Yeast
1 teaspoon Salt
Notes:

to taste

1 teaspoon Black Pepper
Notes:

to taste

1 teaspoon Paprika
2 tablespoons Fresh Parsley
Notes:

chopped

Instructions

Step 1 : Preparation

Peel and dice the potatoes.

Step 2 : Preparation

If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it.

Step 3 : Cooking

In a large pot, heat vegetable oil over medium heat. Add onion, garlic, celery, and carrot. Cook until vegetables are tender, about 5 minutes.

Step 4 : Cooking

Add all-purpose flour to the pot and stir well to coat the vegetables. Cook for 1 minute.

Step 5 : Cooking

Gradually pour in vegetable broth while stirring constantly. Add diced potatoes and corn. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

Step 6 : Serve

Using a blender, puree half of the soup until smooth. Return the pureed soup to the pot. Stir in almond milk, nutritional yeast, salt, black pepper, and paprika. Cook for an additional 5 minutes. Serve hot, garnished with fresh parsley.