I’ve said it before and I’ll say it again…. soup is one of the best ways to get rid of random veggies in your fridge, while also making a large amount of food… either for others… or future lunches.
Corn chowder was one of my favorite college meals, as it was a vegetarian special that popped up frequently at dining spots on campus. So I thought… how can I make it better (and vegan!). Corn chowder can be something as simple as corn with a creamy style base…. or you can do what I did and jazz it up with a bunch of other colorful veggies, which makes it great for rainy spring days.
This recipe calls for very little ingredients, so it’s very simple and easy. Greens can easily be substituted if you prefer broccoli or spinach, and other vegetables can be added if available. So let’s check out a rainbow corn chowder that will warm you up inside and out.
Description: Vegan Kale and Corn Chowder
Diet: Plant- Based, Vegan, Gluten-Free, Soy-Free, Nut-Free
Ways to make low-waste: make your own veggie stock from vegetable scraps, get bulk vegetables, make your own oat milk
Recipes makes: 1 large pot (lots of servings!)
Prep time: 15 minutes
Cook Time: 30 minutes
Put-Together-Time: 1 minute
Total time: 46 minutes
1 cup of kale
3 large carrots
2 small potatoes
1 1/2 cup of corn (or 1 can)
2 cups of oat milk
3 cups of vegetable stock
Zatural Pink Himalayan Sea Salt
1 glove of garlic – chopped
Dice tomatoes, carrots and potatoes
Add garlic, carrots and potatoes to a large pot
Season with pepper and Zatural salt
Once carrots and potatoes have softened, add kale and corn
Pour in oat milk
Add vegetable stock to soup
Let the soup simmer for 20 minutes
Serve hot with rolls or biscuits!
Enjoy and enjoy for the next couple days (leftover soup is always better than the fresh stuff!)
Your full-time plant-based eater, and full-time corn chowder lover,