fbpx

Recipe by Dorit Teichman

Corn Chowder

()
add or remove this to/from your favorites
Corn Chowder
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - No Refined Sugar

With a few smart swaps, this creamy and flavorful comfort soup is a healthy version of a much-loved classic.   Yield: 8 (1-cup) servings

Ingredients

Corn Chowder

  • 2 tablespoons Tuscanini Extra-Virgin Olive Oil

  • 1 large onion, chopped

  • 4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic

  • 2 medium russet potatoes, peeled and diced (about 3 cups)

  • 3 cups fresh or frozen organic corn kernels

  • 3 cups low-sodium vegetable broth

  • 1 and 1/2 cups unsweetened coconut milk or Gefen Almond Milk

  • 1 teaspoon cleaned and minced fresh thyme

  • 1 teaspoon Pereg Turmeric (optional)

  • sea salt, to taste

  • freshly ground black pepper, to taste

Directions

Prepare the Corn Chowder

1.

Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and sauté for another two minutes.

2.

Add potatoes, corn, broth and coconut or almond milk and simmer for about one hour. Do not allow soup to boil.

3.

Stir in thyme and turmeric, if using, and cook another 15 minutes. Season with salt and pepper to taste.

Credits

Photo by Heather Winters

Recipe tags

clean eating corn corn chowder Dorit Teichman healthy parve potato soup raw vegan
Corn Chowder

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Savory Cucumber Salad

Savory Cucumber Salad
Bourbon Honey-Mustard Short Ribs

Bourbon Honey-Mustard Short Ribs
Roasted Pepper and Hearts of Palm Salad

Roasted Pepper and Hearts of Palm Salad