Luann's Corn Chowder
(Reduced Fat and Dairy-free)

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Ingredients

Soup

  • 2 cups water
  • 1 large onion, finely chopped
  • 2 ribs celery, thinly sliced
  • 2 large potatoes (about 2 pounds), peeled and diced in 1/4 to 1/2-inch pieces
  • 3 cups fresh or frozen sweet corn kernels
  • 2 teaspoons sugar (or to taste)
  • 1 teaspoon salt (or to taste)
  • 4 cups unsweetened soy or almond milk
  • 1/4 cup flour
  • 1 (15 ounce) can cream-style corn
  • 1 tablespoon trans-fat free margarine-type spread
  • 1 teaspoon dried parsley
  • 1/8 teaspoon black pepper

Instructions

  1. In a large saucepan, combine the water, onion, celery, potatoes, corn, sugar, and salt; bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes or until the vegetables are tender.
  2. When the vegetables are tender, transfer about 2 cups of the mixture to a blender or food processor container. Add the soy milk and flour, then blend or process until completely smooth. Return the pureed mixture to the saucepan.
  3. Stir in the creamed corn, margarine-type spread, parsley, and black pepper; bring to a boil over medium-high heat, stirring constantly to prevent sticking, then continue cooking and stirring for 1 or 2 minutes.
  4. Remove the saucepan from the stove. Taste and adjust seasonings as needed.
  5. Serve hot with saltine crackers, if desired.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes



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