Vegan corn and potato chowder: Chupe!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is typically cheaper.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and water with seasoning is cost-effective.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: allspice

Cinnamon is a healthier spice option and allspice is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Stir in diced potatoes and cook for another 3-4 minutes.

Add corn, vegetable broth, thyme, bay leaves, and nutmeg; bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Remove bay leaves and blend half of the chowder until smooth.

Return blended chowder to the pot and stir in coconut milk; heat through.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens