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    You are in: Home / Recipes / Potato and Corn Chowder Vegan Recipe
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    Potato and Corn Chowder Vegan

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    FeedMePlz's Note:

    Yymmy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil over med heat in 2 qt saucepan. Add bay leaves, onion,.
    2. 2
      and celery sauté 2-3 minute Add garlic and cook another 1-2 minute.
    3. 3
      Whisk yeast into the vegetable stock. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
    4. 4
      Lower heat to med-low and simmer slowly covered 20 min or until potatoes are cooked.
    5. 5
      Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
    6. 6
      Return soup to a boil and add arrowroot/cornstarch (only if you want.
    7. 7
      to thicken the soup).
    8. 8
      Garnish with vegetarian bacon bits or vegan cheese. I add green onions for topping as well.
    9. 9
      Serve hot.

    Ratings & Reviews:

    • on September 28, 2010

      45

      This soup was delicious! Even my husband ate it and loved it! Great vegan recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato and Corn Chowder Vegan

    Serving Size: 1 (1900 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2327.8
     
    Calories from Fat 206
    87%
    Total Fat 22.9 g
    35%
    Saturated Fat 17.2 g
    86%
    Cholesterol 0.0 mg
    0%
    Sodium 1164.1 mg
    48%
    Total Carbohydrate 488.4 g
    162%
    Dietary Fiber 63.3 g
    253%
    Sugars 32.2 g
    129%
    Protein 61.8 g
    123%

    The following items or measurements are not included:

    sodium-free seasoning

    vegetable stock

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