For the Love Of Mangoes

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    Dairy-Free Corn Chowder

    It is what it is, my dudes.
    Prep Time30 mins
    Cook Time35 mins
    Keyword: dairy-free
    Servings: 4 servings


    • Blender


    • 1/2 yellow onion, minced
    • 3 large carrots, thinly sliced
    • 1 red pepper, chopped
    • 3 medium red potatoes, peeled and cubed
    • 1 can full fat organic coconut milk
    • 2 cups frozen organic corn
    • 3 cups organic chicken broth
    • 1 tsp garlic powder
    • 1 tbsp nutritional yeast
    • salt and pepper to taste


    • In a stock pot, boil the potato cubes for 30 minutes until very soft.
    • Remove from heat and drain. 
    • Take 2 cups of the cooked potato and blend with 1 cup of chicken broth until pureed. Set aside.
    • In a large covered sauce pot, sautee onions, carrots, celery and red pepper with salt, pepper, nutritional yeast and garlic on medium heat until carrots are soft.
    • Add corn and sautee uncovered for another 5 minutes.
    • Add the remaining broth, the pureed potato mix and the rest of the potatoes. Add any more salt or pepper to taste. Serve hot. 
    × × × × ×
    Meal Prep × Soups

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