corn & basil chowder, vegan-style

i just finished night two of corn chowder for dinner, and it’s deee-licious! my husband veganized a recipe our friends gave us years ago, and it turned out fantastic. because i want to spread the joy, i’m going to share it here. eat up!

vegan corn & basil chowder

2 large potatoes, diced
1 large onion, chopped
2 celery ribs, chopped
6 cups veggie broth
4 cups corn, fresh or frozen
1/2 tsp thyme, crumbled
1 bay leaf
1 tsp salt
1 cup silk creamer
1/2 cup fresh chopped basil

saute onion and celery in a bit of earth balance or olive oil. add broth, potatoes, corn, thyme, bay leaf, & salt. simmer, covered, approximately 20 minutes or until tender.

discard bay leaf and transfer 2 cups of solid with a slotted spoon to blender. add creamer to blender and puree mixture.

add puree and basil to chowder and heat, stirring occasionally, until heated through. season with salt and pepper, and serve.

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3 comments

  1. So, I made this the day you posted it.
    Great the first night
    AMAZING the second night
    and actually better than AMAZING the third night
    Thanks one thing I alway missed was chowder.

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