Corn Chowder Rosie Daley
Dive into a hearty bowl of *Corn Chowder Rosie Daley*, a comforting, plant-based twist on a classic favorite. Packed with vibrant seasonal vegetables like sweet corn, tender Yukon Gold potatoes, and aromatic celery, this creamy chowder gets its luscious texture from a clever blend of vegetable stock and unsweetened almond milk—no dairy required. Subtle hints of ground cumin and fresh thyme elevate the depth of flavor, while a quick purée technique ensures the perfect balance of chunky and silky. Ready in just 50 minutes, this wholesome, gluten-free recipe is ideal for cozy weeknight dinners or meal prepping for the family. Garnished with fresh parsley, this warm and satisfying chowder is as beautiful as it is nourishing. Your search for the perfect vegan corn chowder ends here!
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Recipe Information
Ingredients
- 4 cups Corn kernels (fresh or frozen)
- 3 pieces Small Yukon Gold potatoes, diced
- 1 piece Yellow onion, finely chopped
- 2 pieces Celery stalks, diced
- 1 piece Carrot, diced
- 3 cloves Garlic cloves, minced
- 4 cups Vegetable stock
- 1 cup Unsweetened almond milk (or any milk of choice)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are tender and the onion is translucent.
Stir in the minced garlic, thyme, and cumin. Cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes, corn kernels, vegetable stock, salt, and black pepper. Stir well and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the flavors meld together.
Using an immersion blender, puree a portion of the soup directly in the pot to achieve a creamy consistency. Alternatively, you can transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the almond milk, adjust seasoning with more salt and pepper if needed, and heat through for 2-3 minutes.
Ladle the chowder into bowls and garnish with fresh chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 75.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 752 mg | 58% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6473 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
