This vegan corn chowder is another recipe that is super simple but extremely yummy. The only thing in it that is not totally strait forward is the caramelized shallots. They add such a pop of flavor however that it is worth the extra few minutes they add the the recipe.

In order to properly caramelize onions or shallots you want to add them chopped to a frying pan with a little bit of oil. Then cook them on low heat for 30-40 minutes. This will give them the depth of flavor and sweetness caramelized onions are famous for. It also softens and smooths the sharpness of the onion flavor allowing them to support the rest of the dish instead of taking over.

This is a nice hearty recipe and I like it better than a lot of soups because it actually leaves me feeling full and satisfied. A bowl of corn chowder, some tea, a fresh biscuit and a nice sun spot to sit in with my cat are about all I need for a perfect afternoon.

This is a great recipe because it is large enough that you can have it for good meal at lunch, and then have lots left over for another lunch, or to have as a side with you supper. However you choose to eat it this vegan corn chowder is definitely going to be something you enjoy!

What you will need:

3 Medium Potatoes

1 cup Corn Kernels

5 cups Almond Milk

4 Caramelized Shallots

1 can Creamed Corn

3 tbsp vegan margarine

1 tbsp Oil

1 tsp Salt

How to Make Vegan Corn Chowder:

Begin by peeling and dicing the shallots, place them in a frying pan in low heat with a tbsp of oil. Leave these to caramelize, stirring occasionally, while you get the rest of the dish prepared.

Peel, dice and then boil the potatoes. Drain and set aside.

Pour milk into a medium sized pot and heat to med-high. Add the margarine and heat until bubbling, then reduce the heat to medium.

By now the shallots should be caramelized, add these along this the potatoes, corn kernels, salt, and creamed corn.

Cook, stirring often for 10 minutes.

Serve with fresh vegan biscuits and enjoy!!