Name: Vegan Corn Chowder
Total time: 2100 s
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon Cooking Oil; 1 Onion; 3 clove Garlic; 2 stalk Celery; 1 Carrot; 2 Potato; to taste Sea Salt and Pepper; 1 tablespoon Vegan Butter; 1/4 cup All-Purpose Flour; 1/2 cup Dry White Wine; 4 cup Vegetable Broth; 1 1/2 cup Corn Kernels; 1/2 teaspoon Dried Thyme; 1 cup Unsweetened Soy Milk; to taste Fresh Parsley

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”

An easy creamy vegan corn chowder recipe! This vegan corn chowder recipe is thick & creamy, which is perfect as a fall and winter dish! It’s also nut-free, and obviously dairy-free!

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”

In a large saucepan, heat Cooking Oil (3 tablespoon) medium heat.

Add Onion (1), Garlic (3 clove), Celery (2 stalk), Carrot (1), and Potato (2). Cook, stirring constantly until onions are translucent and veggies are tender, about 4-5 mins. Season with Sea Salt and Pepper (to taste).

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Vegan Corn Chowder

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