Summer is right around the corner! Yay! But as we patiently wait for these illustrious warm summer days, we have to endure the cold for another few weeks. Every year as I get ready for summer, I try to add a few healthy recipes to my weeknight meal rotation. Usually, for me, that means salad. But as we all know, salads get boring. Plus when it’s still chilly out, I like to have a hot meal waiting for me at the end of the day. So this week I’m sharing one of my favorite lightened up versions of a comfort food classic. It’s creamy, warm and so tasty, the non-vegan versions don’t even compare. This soup is easy, delicious, healthy—do I need to go on? Plus, it takes 40 minutes or less. I felt like Rachel Ray making one of her famous 30 minute meals. Top it off with some green onions, and get out your sourdough bread—or even better cornbread—and it's a weeknight meal that you’ll probably make every week. (We do!)
My soup looks much darker than I had anticipated it would. This is because I opted for the “Better than Bouillon” vegetable stock concentrate instead of regular veggie stock. Better than Bullion is full of flavor and I wanted this soup to pack a punch. If you want your soup to look more like the non-vegan version this recipe is modeled after, you can use the veggie stock from the store.
Everyone’s favorite feline food critic gives this recipe an 8/10! Chloe loved the simplicity and how the corn was the star of this dish as opposed to the cream and bacon that goes into the non-vegan versions, which can overpower the softer, sweeter taste of the veggies. Plus, anything that you can dip sourdough bread into is always a winner here!
Vegan Corn Chowder
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients
1 Tbsp olive oil
½ white onion
4 garlic cloves
2 large russet potatoes
Salt and pepper to taste
½ tsp cinnamon
3 cups vegetable broth
3 cups water
12 oz bag of frozen kale
3 cups fresh or frozen corn
Directions
Prepare the vegetables by finely dicing the onion, mincing the garlic and cutting the potatoes into ½” cubes. Set aside.
In a large pot, add the olive oil, onion and garlic to the pot and sauté on medium-low until softened.
Add the potatoes, salt, pepper and cinnamon and sauté for another minute.
Add the vegetable broth and water to the pot and cook the soup until the potatoes are easily pierced by a fork.
Use an immersion blender to purée roughly ⅓ of the soup. Or, use a standing blender to purée the soup.
Add kale and corn and cook until the kale has softened. Add any additional salt and pepper to taste.
Enjoy!
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