Potato, Corn and Leek Chowder {Vegan}
Ingredients
- 1 Tbl Vegan Butter such as Earth Balance
- 1/2 Tbl Olive Oil
- 3/4 C Leek Chopped
- 1/4 C Celery Chopped Finely
- 1/4 C Red Bell Pepper Diced
- 1-1/2 C Almond Milk
- 2 Tbl All-Purpose Flour
- 1-1/2 C Vegetable Broth
- 1-1/2 C Fresh or Frozen Corn Kernels
- 2 C Peeled Cubed Yukon Gold Potatos, cubed
- 1/2-3/4 tsp Salt
- 1/8 tsp Pepper
- 1-1/2 Tbl Fresh Chives to Garnish
Instructions
- Prepare all vegetables as directed.
- NOTE: Rinse leeks after chopping and drain well.
- In a large sauce pot, add the butter and oil. On medium heat, add leek, celery and red bell pepper.
- Cook until vegetables become tender, stirring frequently.
- In a 2 C glass measuring cup, combine 1 Cup of Almond Milk and 2 Tbl All-Purpose Flour and whisk until combined.
- Slowly add to the vegetables, stirring constantly.
- Peel and cube the potatos
- and add to sauce pot along with the corn, broth, salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes or until the potatos are tender.
- Garnish with fresh chives.
[bha size=’234×60′ variation=’05’ align=’aligncenter’]
Rob says
Great recipe! Got a thumbs up from everyone that tried it. Thanks!
aimee says
I’m so glad you enjoyed it 🙂