It’s been hot here today in Sydney – like, really, really hot! I can’t believe we’re already in fall. It’s one of my favourite seasons here in Australia.
Despite the heat I really felt like cooking a soup/chowder tonight so I’ve been experimenting a bit with a vegan corn chowder. Most of you have probably tried seafood chowder or ‘regular’ corn chowder before, but this serves to us vegan’s who’s watching what we’re eating a bit more than normal :)
Ingredients:
- 1 onion, peeled, finely diced.
- 2 cloves of garlic, peeled, finely diced.
- 2 potatoes, peeled, diced into 1 cm cubes
- Olive Oil
- 2 & 3/4 cup vegetable stock
- 3 cups unsweetened almond milk (I use Almond Breeze )
- 1 can organic corn kernels (400g)
- Parsley
- Sourdough
Directions:
- Heat oil in a large saucepan on high. Cook onion and potatoes for about 5 mins, until onion softens.
- Reduce heat to medium. Add vegetable stock and almond milk and bring to a simmer. Cook for 10 mins or until potato is tender.
- Add corn kernels and cook for a few minutes until heated through.
- Serve in bowls, sprinkle with chives and extra corn kernels and serve with toasted sourdough.
Enjoy!
Thanks for a marvelous posting! I actually enjoyed reading
it, you might be a great author. I will remember to bookmark
your blog and will come back very soon. I want to encourage you continue your great work, have a nice holiday weekend!