This is a hearty corn chowder that does NOT contain potatoes. It does have lots of other veggies, though, that add color and nutrition to the soup. You can make it in a stock pot or a slow cooker, depending on how much time you have. It's one of those recipes that's great to put together in the morning and have ready by dinner time.
Ingredients:
- 1 small onion
- 2-3 cloves garlic
- 2-3 T extra virgin olive oil
- 1 quart vegetable stock
- 1 C plant-based milk
- 1 bag frozen white corn
- 1 can sweet green peas, drained
- 1 can creamed yellow corn
- 2 medium carrots
- 1/2 t cumin
- 1/4 t thyme leaves
- 1/8-1/4 t ground thyme
- 1/4 t sage
- a pinch of rosemary
- cayenne pepper to taste
- salt & pepper to taste
Preparation:
- Chop the onions and put them in a pan over low heat with the olive oil, salt, and pepper.
- While the onions are cooking, mince the garlic.
- Add the garlic, cover, and let the onions sweat until translucent, being careful not to burn the garlic.
- In the meantime, put all other ingredients in a slow cooker with the heat on high.
- When the onions and garlic are ready, add to the crock pot. Let the chowder cook on high until the carrots are soft.
- Turn down to low heat and let it simmer for as long as you'd like to let the flavors meld.
- Enjoy!
