It’s spring. (Someplace!) Here it is really
spring still rainy, cold, dreary. Wait, am I depressing you? It’s not that bad – only sometimes. 😉 Really, I just needed a bowl of this tasty soup to warm up my insides and make me a real believer that winter is over. 🙂 Thankfully, although my family may not always understand my need for sunshine, they certainly share a love of this soup! So gather your goods and get choppin’ friends! In 20 min you’ll be savoring our favorite Vegan Corn Chowder…
I don’t peel the potatoes for this recipe. I generally use yellow potatoes but red is quite beautiful and tasty also. Just scrub those spuds and dice into smaller sized chunks. (Big chunks are fine too, just may take a minute or two longer to cook.)
If you don’t have my favorite vegan mayo (Vegenaise by Follow Your Heart) on hand, I’ve subbed vegan sour cream or vegan cream cheese instead (you should be able to cut down on the amount if you use one of these and it will still be quite creamy). All are good options, I’m just partial to Vegenaise.
That’s all folks -easy peasy! Enjoy! And soak up some sun for me if you have it!
20 min Favorite Vegan Corn Chowder
- 3 C. Diced Potatoes (yellow potatoes)
- 1 C. Diced Onion (heaping)
- 2 C. Frozen Corn
- 1 C. Frozen Lima Beans
- 4 C. Water
- 2 tsp. Garlic Powder
- 2 tsp. Onion Powder
- 1 1/2 tsp. Salt
- 1/2 tsp. Seasoned Salt
- 1 tsp. Dried Dill Weed
- Dash of Cayenne Pepper
- 1/2 C. Vegan Mayo (I prefer Vegenaise by Follow Your Heart)
Grab all your ingredients out.
Scrub your potatoes well and dice into small chunks. Dice onion to a similar size.
Add potatoes, onions, corn, lima beans and water to stock pot with heat on med/high.
Add salt and seasonings, saving vegan mayo till after cooking. Bring to a boil without lid, once boiling add lid and reduce heat to low, simmering veggies for approx. 10 minutes or until potatoes are soft.
After turning heat off, stir in vegan mayo. Serve as is or with a garnish of fresh dill!