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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.0
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 555.3 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.6 g

View full nutritional breakdown of MAKEOVER: Vegan Corn Chowder (by VEGK80) calories by ingredient
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MAKEOVER: Vegan Corn Chowder (by VEGK80)

Submitted by: VEGK80

View the original recipe for Vegan Corn Chowder

Introduction

This recipe was taken directly from Tal Ronnen's cookbook "The Conscious Cook", and it's amazing! This recipe was taken directly from Tal Ronnen's cookbook "The Conscious Cook", and it's amazing!
Number of Servings: 12

Ingredients

    2 large yukon gold potatoes
    2.5 cups almond milk
    5 cups frozen yellow corn
    2 large carrots
    1 stalk celery
    2 medium yellow onions
    8 cups faux chicken stock
    2 sprigs of fresh thyme

Directions

Sprinkle a pinch of salt in the bottom of a medium stock pot and heat for 30 seconds. Then add olive oil and heat for 1 minute to create nonstick effect.

Cut all vegetables to 1/4" dice. Add celery, onions, bell pepper, and carrots to pot and saute over medium heat for 10 minutes, stirring frequently.

Add potatoes, faux chicken stock, and 2 sprigs of fresh thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.

Add cashew cream and corn and let simmer for 15 minutes. Salt and pepper to taste.








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