This lush and velvety soup contains no dairy ~ with the addition of silken tofu, leeks, potatoes and lots of corn, a creamy soup that eats like a meal! Roasted Delicata Squash and Chives make the perfect garnish
Bowls of healthy, vegan corn chowder – garnished with roasted delicata squash and fresh-cut chives
No dairy? No problem. You can still have your creamy, hearty, delicious soup and eat it, too.
Whether you’re vegan, dairy-averse or just looking to lighten up a little – this corn soup has a wonderful texture. Hearty yet light… and gluten-free too!
The potatoes will help thicken the soup – and one third of the soup is pureed and poured into the soup.
I chose leeks instead of onions – leeks make any soup taste better! They have a silky texture and mellow-sweet flavor.
Dairy-product alternatives can that taste like the real deal – and you can get enough protein from plants.
I’ve added organic silken tofu to the chowder: Tofu is low in calories (and also fat) for the amount of vegetarian protein it packs in, which is one reason it is so popular with vegetarians and vegans.
A healthy alternative: Because going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. And going meatless once a week can also help reduce our carbon footprint and save precious resources like fossil fuels and fresh water. Some thing to consider…
Take advantage of they summer’s bumper crop of sweet corn! Buy extra ears, cut kernels from the cob and freeze in airtight containers. If using in this recipe – use frozen corn, no need to defrost… just cook until crisp-tender.