Vegan Corn Chowder

Name: Vegan Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 1 1/2 teaspoons olive oil; 1/2 yellow onion, diced; 1/2 red bell pepper, diced; 2 small carrots, diced; 1/2 teaspoon dried sage; 1/4 teaspoon dried basil; 1/2 teaspoon salt; fresh black pepper; 2 cups vegetable broth; 1 1/2 cups frozen corn; 2 small russet potatoes, diced; 1 bay leaf; 1/8 teaspoon cayenne; 2 teaspoons lemon juice; 6 tablespoons soymilk; 2 teaspoons maple syrup

(2)

Recipe by Sara12345

My variation of Isa's recipe in Vegan with a Vengeance

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READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

teaspoons olive oil
¹⁄₂

yellow onion, diced
¹⁄₂

red bell pepper, diced
2

small carrots, diced
¹⁄₂

teaspoon dried sage
¹⁄₄

teaspoon dried basil
¹⁄₂

teaspoon salt
fresh black pepper
2

cups vegetable broth
1 ¹⁄₂

cups frozen corn
2

small russet potatoes, diced
1

bay leaf
¹⁄₈

teaspoon cayenne
2

teaspoons lemon juice
6

tablespoons soymilk
2

teaspoons maple syrup

DIRECTIONS

Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

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