Vegan Corn Chowder

Name: Vegan Corn Chowder
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

16 ingredients

4 steps

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.