Tuesday, October 15, 2019

Corn Chowder

A dairy-free take on a classic chowder.

Corn Chowder

2 Tbsp. vegetable oil
1 onion, diced
4 stalks celery, diced
2 carrots, peeled and diced
3 c. diced red potatoes
8 Tbsp. flour
4 c. water
4 c. unsweetened almond milk
2-15 oz. cans cream-style corn
2 tsp. sea salt
1/4 tsp. black pepper

1. In a large pot, heat vegetable oil and add onion, celery, carrots, and potatoes. Cook until they just begin to get tender.
2. Add flour and coat the vegetables.
3. Add water to cover the vegetables and bring to a boil. Cook for 10 minutes.
4. Add creamed corn, almond milk, salt, and pepper. Bring to a boil, then lower heat and simmer until it reaches your desired chowder consistency.

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