Potato Corn Chowder – 20 Minutes

Potato Corn Chowder – 20 Minutes
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This Potato Corn Chowder makes for a quick but oh so delicious meal! No chopping needed. This recipe uses all frozen veggies but is definitely not short on flavor.

Healthy Texas Vegan

Potato Corn Chowder - 20 Minutes

This Potato Corn Chowder makes for a quick but oh so delicious meal! No chopping needed. This recipe uses all frozen veggies but is definitely not short on flavor. Delicious with a side of crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups vegetable stock
  • 1- 32 oz southern style hash browns - all natural if possible
  • 2 cups corn (frozen or can)
  • 1 bag veggie starter (onion, celery, carrots)
  • 2 tbsp nutritional yeast
  • 1/2 tea parsley, (chopped and dried)
  • 1 tea chives, dried
  • 1/4 tea black pepper
  • 1/4 tea paprika
  • 2 cups plant-based milk

Method
 

  1. Add all ingredients (except plant milk) to a stock pot.
    Healthy Texas Vegan - Potato Corn Chowder
  2. Bring to a boil.
    Healthy Texas Vegan - Potato Corn Chowder
  3. Add the plant milk and return to a slight boil.
  4. Simmer until heated through. Enjoy!
    Healthy Texas Vegan - Potato Corn Chowder
  5. *Side note - if you like a thicker chowder, make a slurry of 1 tbsp arrowroot powder or cornstarch and 3 tbsp of water. Stir into chowder and cook 1-3 minutes longer and it will thicken the chowder.
Author:
Filed Under: All Recipes, Vegan Main Dishes

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