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Corn Chowder

Scrumptiously hearty chowder, perfect for a chilly day.

Time

30 min

Serving size

6

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Heat the olive oil in a soup pot over medium heat. Add the leeks, celery, shallots and garlic and cook for 3-4 minutes.
  2. Add the Silk, vegetable stock, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer until potatoes are tender, 5-7 minutes.
  3. Remove 1 cup of the vegetables and 1/2 cup of the liquid. Puree until smooth and return to the pot.
  4. Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper.
  5. Garnish each serving with chopped chives or tarragon.

Ingredients

  • 1 Tbsp olive oil

  • 1 cup finely diced leeks

  • 1 stalk celery, finely diced

  • 2 shallots, minced

  • 1 clove garlic, minced

  • 4 cups Silk UNSWEET ALMONDMILK OR ORGANIC UNSWEET soymilk

  • 1 cup vegetable stock

  • 2 cups frozen corn kernels

  • 2 medium potatoes, peeled and diced

  • 1 bay leaf

  • 1/2 tsp fresh thyme

  • 1 tsp salt

  • 1/2 RED BELL PEPPER, SEEDED AND FINELY DICED

  • FRESHLY GROUND BLACK PEPPER, TO TASTE

  • 1-2 Tbsp chives or fresh tarragon for garnish