Corn Chowder

Corn Chowder

By GeminiGoddess


2 Tbsp margarine

Extra virgin olive oil

1 onion, diced

1 red bell pepper, diced

3 garlic cloves, minced/crushed

6 sprigs fresh thyme leaves (or 1 tsp dried)

4 cups vegetable broth

3 potatoes, diced

1 ½ cups soy milk

Creamy sauce (recipe below)

6 cups frozen corn

1 head broccoli, chopped (optional)

1 lb fresh, baby spinach (optional)

2-3 medium carrots, chopped

1 can white beans, rinsed & drained (optional)

¼ cup fresh parsley (optional)

Salt, black pepper, and cayenne pepper to taste


Heat the margarine & 1 Tbsp olive oil in a large soup pot over medium heat. Sauté the onion, red bell pepper, garlic, and thyme until soft, approximately 10 minutes. Add broth and bring to a boil. Add potatoes and boil for about 7 minutes, until potatoes begin to break down. Add soy milk, creamy sauce, corn, and any veggies desired. Cook until veggies are tender. Mash some of the potatoes to thicken the soup. Add parsley and drizzle in some olive oil. Salt & pepper to taste.

Creamy Sauce

By Summer Keightley


½ cup soy milk

¼ cup raw cashews

¼ cup nutritional yeast

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 Tbsp tahini

½ tsp salt


Blend all ingredients except soy milk in a food processor or blender. Then gradually add soymilk and process until well combined.

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