How to Make Vegan Chowder

Thicker and richer than any vegan chowder you could have imagined is what you’ll get with this hearty, healthy recipe. After just one bowl, you’ll have a craving for the chunky vegetables in a creamy, savory sauce.

Instructions

Difficulty: Easy

Things You’ll Need:

• 6 cups soy or rice milk
• 2 tbsp. cornstarch
• 8 medium potatoes, peeled and chopped
• 6 large carrots, peeled and chopped
• 6 stalks celery, chopped
• ½ medium onion, chopped
• 1 vegetable bouillon cube
• 1 cup hot water
• 3 cloves minced garlic
• 1 tsp. salt
• 1 tsp. pepper

1. In crockpot or large boiling pan, combine milk and cornstarch. Combine with whisk, stirring vigorously until cornstarch is dissolved.
2. Add chopped potatoes, carrots, celery and onion to the crockpot or pan.
3. In small mixing bowl, dissolve vegetable bouillon cube in the hot water. Add garlic, salt and pepper. Mix well.
4. Add vegetable bouillon mixture to crockpot or pan. Stir all ingredients well.
5. If cooking your vegan chowder in a crockpot, cook on high for 6 to 8 hours, or until it assumes the desired consistency.
6. If cooking in a pan on the stove, bring to boil then simmer for 2 to 3 hours, or until it reaches the desired consistency.

Tips & Warnings

• For variations on this vegan chowder recipe, try adding corn, chopped green beans and your favorite herb seasoning blend.