Vegan Corn Chowder

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Another hit!  The kids and I all loved this, even my husband liked it.  Didn’t see that one coming!

I adapted this from the recipe I found here.

Vegan Corn Chowder

  • 2 tablespoons organic butter
  • 1 small onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 clove garlic, minced
  • 2 1/2 cups water
  • 2 cubes vegetable bouillon
  • 2 cups corn
  • 2 cups almond milk
  • 1 tablespoon millet flour
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
    1. Melt butter in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
    2. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup almond milk. Stir soup well, then stir in remaining 1 cup almond milk. Quickly whisk in millet flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

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