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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My variation of Isa's recipe in Vegan with a Vengeance Ingredients:
1 1/2 teaspoons olive oil |
1/2 yellow onion, diced |
1/2 red bell pepper, diced |
2 small carrots, diced |
1/2 teaspoon dried sage |
1/4 teaspoon dried basil |
1/2 teaspoon salt |
fresh black pepper |
2 cups vegetable broth |
1 1/2 cups frozen corn |
2 small russet potatoes, diced |
1 bay leaf |
1/8 teaspoon cayenne |
2 teaspoons lemon juice |
6 tablespoons soymilk |
2 teaspoons maple syrup |
Directions:
1. Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
2. Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
3. Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
4. Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.
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