Vegetable Chowder

This chowder recipe is a great way to use up the last of those summer veggies, as we transition to fall. You can add zucchini, cabbage, bell pepper, or any other vegetables you have on hand. Like all my recipes, this one is not precise, and you can play around with it according to what you have or like.

It's dairy-free but incredibly creamy due to 3 main reasons: the starch that from the potatoes, the coconut milk, and the partial blending at the end. No animal products are needed to achieve this rich creamy result!

This soup is whole food plant based, and therefore uses no oil! Instead, we "water saute" the onion and celery before adding all of the remaining ingredients. This is a method you can use with almost any recipe, but works especially well soups, if you're trying to decrease oils in your cooking. 

I served this soup with a slice of toasted organic sourdough smeared with Miyoko's vegan butter (which is amazing btw). I hope you enjoy!

Vegetable Chowder

Serves 6-8

• 1 large yellow onion, chopped
• 4 stalks celery, chopped
• 2 medium carrots, chopped
• 5 garlic cloves, minced
• 1.5 cup potato, chopped (Yukon gold or new potatoes)
• 3 cups fresh sweet corn (about 3 ears)
• ½ teaspoon smoked paprika
• 1 tablespoon white wine vinegar
• 3 cups vegetable broth
• 1 (14 oz.) can light coconut milk 
• Sea salt and black pepper
• 2 leaves kale, stems removed and chopped
• Chopped chives, for garnish 

Heat a soup pot over medium heat. Saute the onion and celery slowly, adding a tablespoon of water or vegetable broth at a time to keep from sticking, until tender and translucent.

Add remaining ingredients, except kale and chives, and increase to a boil, stirring frequently.

Reduce back to low, cover and simmer until potatoes are tender. Using an immersion blender (or very carefully in a blender), blend about half of the mixture, leaving it creamy with plenty of chunky vegetables.

Add any salt and pepper to taste. Serve hot with chives as garnish.