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.
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
Instructions
- Add all ingredients (except plant milk) to a stock pot.
- Bring to a boil.
- Add the plant milk and return to a slight boil.
- Simmer until heated through. Enjoy!
- *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.