Description
Velvety almond milk lends a creamy texture to sweet corn and hearty potatoes, while fresh thyme infuses an herby warmth in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic and sauté until the onion is translucent.
- Stir in the flour and cook for 1 minute to form a light roux.
- Add the diced potatoes, corn kernels, vegetable broth, bay leaf, and thyme leaves and bring to a boil.
- Reduce heat to a simmer, cover, and cook until the potatoes are tender.
- Remove and discard the bay leaf.
- Stir in the almond milk and nutritional yeast, then season with salt and pepper.
- Simmer for 2 to 3 minutes more until the chowder is creamy and heated through.
- Adjust seasoning as needed and serve hot.
Notes
- For extra richness, substitute full-fat coconut milk for almond milk.
- Stir frequently to prevent the chowder from sticking to the bottom of the pot.
- This chowder can be stored in the refrigerator for up to four days.
- Reheat gently on low heat and add a splash of almond milk if the chowder becomes too thick.