This Vegan Corn Chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal.
In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving.
Notes
TO STORE: If you have leftovers, you can refrigerate them it an air-tight container for 3 to 4 days.TO FREEZE: Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.TO REHEAT: Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.