A thick and creamy soup that can be made on the stove top or in a crock pot. Makes you feel cozy on a cold day!
Healthy Potato Corn Chowder
I live in Central Wisconsin, where the winters are beautiful but bitterly cold. We stay warm by snuggling under heavy blankets, drinking gallons of Hot Cocoa, baking Homemade Bread, and eating a bowl of this Potato Corn Chowder!
What You’ll Need:
- 2 Potatoes, Peeled & Diced
- 1/2 cup Carrots, Chopped
- 4 cups + 1 cup Water
- 2 tsp Salt
- 1 stalk Celery, Chopped
- 3 large Mushrooms, Chopped
- 1 cup Corn
- 1/2 cup Peas
- 1 tsp Onion Powder
- 1/4 – 1/2 tsp Dill Weed
- 4 tbsp Better than Milk Powdered Soy Milk
- 3 tbsp Flour
How to Make Vegan Potato Corn Chowder
- Combine 2 large peeled and diced potatoes, 1/2 cup chopped carrots, 4 cups water, 2 tsp salt, 1 chopped celery stalk, 3 large chopped mushrooms, 1 cup corn, 1/2 cup peas, 1 tsp onion powder, and 1/4 – 1/2 tsp dill weed into a large pot over medium heat.
- Whisk together 4 tbsp Better than Milk Powdered Soy Milk, 3 tbsp flour, and 1 cup water until thick in a separate bowl, then add to the soup. Stir to combine. Continue to stir every so often to prevent scorching and to evenly heat the soup.
Tips:
- Freezing – You can easily freeze this in a freezer safe container.
- Crock pot – Combine the ingredients as instructed into a crock pot instead of a large pan over the stove. Cook on the high heat setting for 3-4 hours, or until the potatoes are soft enough to poke a fork through.
More Soups & Chili:
- Easy Cheesy Potato Soup
- Vegan Tomato Soup
- Creamy Vegetarian White Bean Chili
- Vegetarian Chili
- Winter Vegetable Chili
- Vegetarian Beefless Stew
Yield: 8
Vegan Potato Corn Chowder
Vegan Potato Corn Chowder, a thick and creamy soup that can be made on the stove top or in a crock pot. Makes you feel cozy on a cold day!
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- 2 Potatoes, Peeled & Diced
- 1/2 cup Carrots, Chopped
- 4 cups + 1 cup Water
- 2 tsp Salt
- 1 stalk Celery, Chopped
- 3 large Mushrooms, Chopped
- 1 cup Corn
- 1/2 cup Peas
- 1 tsp Onion Powder
- 1/4 - 1/2 tsp Dill Weed
- 4 tbsp Better than Milk Powdered Soy Milk
- 3 tbsp Flour
Instructions
- Combine peeled & diced potatoes, diced carrots, 4 cups water, salt, chopped celery, chopped mushrooms, corn, peas, onion powder, and dill weed into a large pot over medium heat.
- Whisk together soy milk powder, flour, and 1 cup water until thick in a separate bowl then add to the soup. Stir to combine. Continue to stir every so often to prevent scorching and to evenly heat the soup.
