Crystal Margarine Recipes
Prep: 30 min
Servings: 4
This wholesome vegan corn chowder is filling and packed with fresh flavour. We use fresh, sweet corn right off the cob, along with peppers, carrots and celery. The addition of hearty Russet potatoes gives this corn chowder a creamy richness the whole family will love. Topped with the fragrant aroma of cilantro and just the right amount of sea salt, this vegan corn chowder will warm your heart and satiate your hunger.
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ingredients
Chowder
2 tbsp
Crystal Margarine
1/2
large yellow onion, diced
2
garlic cloves, minced
1
red bell pepper, diced, 1/4 set aside for garnish
1
carrot, diced
2
celery stalks, diced
2
Russet potatoes, scrubbed and diced
5 ears
sweet corn, kernels removed, 1/4 cup set aside for garnish
2 1/2 cups
vegetable broth
2 1/2 cups
unsweetened almond milk
2 tbsp
nutritional yeast
sea salt and freshly ground pepper to taste
3 tbsp
finely chopped chives
1/4 cup
cilantro leaves
directions
Heat a large soup pot on medium-low heat, and add Crystal Margarine. When melted, add the onion, garlic, pepper, carrot, and celery. Cook until soft.
Add potato and cover with lid. Allow potato to soften for 5 minutes, stirring halfway.
Add vegetable broth, unsweetened almond milk to pot, and bring to a low boil. Reduce heat to a gentle simmer, and cook until potatoes can be easily pierced with a fork.
Add nutritional yeast, and stir well. Using an immersion blender, carefully blend just over half of the soup to create a creamy consistency, but ensure to leave enough veggies unblended to give a chunky texture to the soup.
Taste soup, and add salt and pepper to taste. Cook on medium-low heat for 15 minutes, stirring frequently, until soup thickens.
To serve, divide into 4 bowls and top with reserved red bell pepper, corn kernels, chives, and cilantro leaves.
