Classic Vegan Corn Chowder

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This corn chowder is aromatic, beautiful, and costs less than $1 per serving. Filled with fresh herbs and buttery potatoes, it’ll warm you up faster than an electric heater. Corn chowder is one of the first things I ever made a vegan version of, it’s blissfully simple, not to mention frugal. It makes 10 large servings, or about 16 appetizer sized portions, and you can freeze it in a pinch!

Ingredients

2 lb. russet potatoes

1.5 lb white potato

32 oz (or 2 lb.) frozen corn

1 bouillon (or 6 cups vegetable stock)

7 cloves garlic

1/2 tsp. rosemary (I use fresh, but dried is fine)

1/2 tsp. fresh dill (I also use fresh dill, but dried is fine- I can get really cheap herbs at my produce market)

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. basil

1/2 tsp. chili powder

1/2 tsp. cumin

1/4 cup nutritional yeast

1. Peel and chop all of the potatoes. In a large pot of boiling water, cook all of the russet potatoes, 7 whole cloves of garlic, and about half of the white potatoes, I’ll call this the potato pot- put aside the other half of the white potatoes for later use.

2. Put the remaining white potatoes in a separate pot with 6 cups of vegetable stock (or water and bouillon). This will be your soup pot, you’re only cooking the other potatoes separately to eventually use them as a thickener.

3. Add chopped rosemary to your soup pot. Cover and keep on high for 10 minutes. 

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4. When the potatoes in the potato pot are soft, strain and rinse them with cold water. Once they are cool to the touch, transfer them to a food processor with almond milk. Blend completely. 

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5. Now gently mix the pureed potatoes into your soup pot, you should see the stock begin to thicken as you do this. 

6. Add corn, salt, onion powder, basil, chili powder, cumin, and nutritional yeast to the soup pot. Turn heat to medium and let soup heat uncovered for 20 minutes, stirring occasionally.  

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Now dig in!

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