Recipes, Vegan

Corn Chowder {on the lighter side}

Raise your hand if you LOVE corn chowder? I mean REALLY love it! *Raises hand* I’ve been a fan for as long as I can remember. Growing up, I ate the traditional corn chowder with sausage, cream corn, evaporated milk, etc. This year we (meaning me, really, but my husband puts up with my crazy) have endeavored to eat a more plant-based diet. I’ve had quite a few health and hormone issues given the stress I’ve put on my body in recent years: count’em THREE kids in a little over THREE years. After some research and encouragement from friends and family, including the MDs in the bunch, I decided to go plant-based 80% of the time with an occasional diversion- cue Sushi and Mexican food!

I’ve found one of the easiest ways to stick to a diet change is to make foods you love, healthier! One cold, Oklahoma day I was craving some comfort food. I had all the vegetables necessary to make corn chowder: potatoes, carrots, corn, etc. I got to thinking how I’d manage without the cream and meat… ‘Well, I’ve got coconut milk and pea plant “meaty crumble” so let’s give that a try!’ I thought. I was not AT ALL disappointed.

If you’re looking for a yummy, healthy version of this classic warming soup, you’re welcome. 😉

Vegan Corn Chowder

vegan-corn-chowder

 

 

Ingredients:

1-2Tbs coconut oil
1 yellow onion
1 organic pepper- any color
2-3 cloves of garlic, minced
1/2 bag Beyond Beef Beefy crumble
4 small potatoes
Water
1 can of coconut milk
1 can fire roasted corn
Cumin
Smoked Paprika
Cajun Seasoning or chili powder if preferred
Himalayan salt
1/2 bag organic shredded carrots

 

Directions:

Wash, chop potatoes into bite sized pieces and place in a large pot. Cover potatoes with water- JUST cover- and bring to roaring boil. Continue to boil until soft. While potatoes are boiling chop onion, pepper and garlic and add to sauté pan with coconut oil. Sauté for 3-4 minutes until the onions are translucent then add the beefy crumble and spices to taste. Continue to sauté for another 5 minutes.

Once potatoes are soft, add 1 can of coconut milk, shredded carrots and fire roasted corn to pot. Then add the contents of the sauté pan. Bring all ingredients to a simmer and add additional liquid, water or coconut milk, if you wish. Simmer for 30 minutes and serve.

So there you have it. In a little over 30 minutes, you can have delicious, warm, hearty, and healthy corn chowder in your mouth. I’m hungry just thinkin’ about it! We’ve got the “Ice-pocolypse” upon us, so tonight sounds as good a night as any to whip it up! Enjoy!

 

xo

Mollie

 

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