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Vegan Corn Chowder

Serves: 4

Prep: 40 Min

November 2014

By Jacynthe René

If you’re looking for a filling, hearty soup that’s packed with nutrition, this vegan corn chowder by Jacynthe René, actress and healthy living ambassador, is just the soup for you.

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup quinoa
  • 3 cups frozen organic corn
  • 4 cups vegetable broth
  • 1 bay leaf
  • ½ Tbsp salt
  • 2 cups organic soy or almond milk, unsweetened
  • ½ cup red pepper, diced
  • 2 Tbsp fresh dill
  • Freshly ground pepper, to taste

Preparation

  • In a pot, heat olive oil over medium heat and add onion. Cook for 2 minutes.

  • Stir in garlic, quinoa and corn. Continue cooking for 3 minutes.

  • Add vegetable broth, bay leaf and salt. Bring to boil, cover and simmer for 25 minutes.

  • Add non-dairy milk, red pepper, dill and pepper. Simmer for 5 minutes. Adjust the seasoning.

  • Garnish with the fresh dill and serve.

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