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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 250.6
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.7 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Coconut Corn Chowder (Vegan) calories by ingredient
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Coconut Corn Chowder (Vegan)

Submitted by: VEGANMIKE

Introduction

I got this from a cookbook I got from my mother-in-law for christmas. I add whatever frozen veggies we have on hand or even canned (no salt added) and it's great. Make it your own and enjoy. Goes great with a sandwich. I got this from a cookbook I got from my mother-in-law for christmas. I add whatever frozen veggies we have on hand or even canned (no salt added) and it's great. Make it your own and enjoy. Goes great with a sandwich.
Number of Servings: 12

Ingredients

    5 cups diced potatoes
    1 cup diced onion
    1 tsp onion powder
    1 tsp salt
    1 TB nutritional yeast
    4 cups frozen corn
    1 packet truvia (or you can add 2 TB of sugar)
    .5 tsp dill weed
    1 can coconut milk (I use lite when I can find it)

Directions

1. Place potatoes, onions, and seasonings (except dill) in the water and simmer for 15 minutes or until tender.

2. Remove 2 cups of the cooked potatoes with a slotted spoon (you will get some of the onions too, but thats ok), and place in a blender. Stir in the frozen corn and dill weed. Turn off heat while blending the sauce.

3. Add coconut milk to the blender with the cooked potatoes. Blend for 30 seconds until smooth but not starchy.

4. Add blended mixture to the soup. Add more water or salt as needed to taste.

NOTE: If you don't have coconut milk on hand you can use 2 or so cups of soymilk or other nut milk.

This recipe makes 8 + cups

Number of Servings: 12

Recipe submitted by SparkPeople user VEGANMIKE.






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