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

Ingredients:

Vegetables:

1 cup of kale

3 large carrots

2 small potatoes

1 1/2 cup of corn (or 1 can)

1/2 tomato

Broth:

2 cups of oat milk

3 cups of vegetable stock

Zatural Pink Himalayan Sea Salt

Pepper

1 glove of garlic – chopped

 

How-To:

Dice tomatoes, carrots and potatoes

Mince garlic

Chop kale

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,

 

AJ