Potato and Corn Chowder
 
 
Considering it's quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.
Author:
Ingredients
  • 1 C onion, diced
  • 1 C celery, sliced thin
  • 5 cloves garlic, minced
  • 1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
  • 2 lbs russet potatoes, diced (I used frozen ones)
  • 1 tsp dried rosemary
  • 1 C corn kernels
  • 14-oz coconut milk
  • 4 C vegetable broth
  • ½ C nutritional yeast
  • 1-2 Tbs olive oil
  • Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives
Directions
  1. In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes.
  2. Add the garlic and saute another 3 minutes.
  3. In a large bowl, whisk together the nutritional yeast and vegetable broth.
  4. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes.
  5. Add the potatoes and corn and simmer 10 minutes. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/01/31/potato-and-corn-chowder/