Potato Corn Chowder (vegan)

This easy vegan potato corn chowder is filled with flavorful spices and is ready
in just 30 minutes! Selenium-rich brazil nuts, potatoes, and corn create the
creaminess of this soup. Makes 6 generous main course servings.

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6 plant varieties in this recipe, plus broth, toppings, and spices

Servings: 6

Author:

Prep Time:
15 minutes

Cook Time:
15 minutes

Pre-soak brazil nuts:
8 hours

Total Time:
30 minutes

Course:

Soup Main Course

Cuisine:

Southern

Keywords:

corn easy potato chowder homemade

Instructions

1 Soak the brazil nuts in a sealed jar filled with filtered water for at least 2
hours. Store in the fridge until preparing the soup.
2 Heat a large soup pot over medium heat. While it heats, prep the veggies;
otherwise, have them prepped beforehand. Once the pot is hot, turn the heat down
just a bit and add the chopped onion, stirring occasionally.
3 While the onion cooks, strain the jar of brazil nuts and place the nuts in your
blender, along with 2 cups of the filtered water. Blend for at least 30 seconds,
until you have a smooth nut milk. This step could also be done prior to cooking.
4 Once the onion is translucent, add the garlic and jalapeno. Stir one minute.
5 Add the spices and nutritional yeast and stir briefly, until well distributed.
Then add the potatoes, corn, brazil nut milk, remaining 2 cups of water, and
broth. Stir.
6 Increase heat to high, stirring occasionally. Once boiling, reduce heat to
medium-low and simmer 10-15 minutes, until potatoes are soft.
7 Blend partially (or fully, if desired) with an immersion blender. Alternatively,
carefully (it's hot!) place ladlefuls of the chowder in your blender, blend
until smooth, then carefully pour back into the soup pot.
8 Add desired toppings and serve. Extra soup can be stored in sealed containers in
the fridge for a few days, or in the freezer for a few months.

Potato Corn Chowder (vegan)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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