Corn, Mushroom, and Potato Chowder (Vegan) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl. Ingredients:
3 tablespoons olive oil |
3 yellow onions, sliced |
3 garlic cloves, chopped |
4 cups vegetable broth |
5 potatoes, peeled and cut into 1-inch cubes |
1 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
1 (16 ounce) package frozen corn |
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella) |
2 tablespoons fresh parsley |
1 teaspoon crushed red pepper flakes (more or less to taste) |
1/2 cup plain soymilk (more or less to taste) |
Directions:
1. Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
4. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
5. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
6. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
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