Vegetarian Corn Chowder

Name: Vegetarian Corn Chowder
Total time: 50 min
Ingredients: 1 small onion, cut into ¼-inch dice (about 1 cup); 6 small garlic cloves, minced (about 1 tablespoon); 6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock; 6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen); 1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups); 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup); 1 teaspoon finely chopped fresh parsley; 1 teaspoon finely chopped fresh thyme; ⅓ cup almond flour; Sea salt; freshly ground black pepper

www.forksoverknives.com

Our easy vegan corn chowder recipe will become a dinnertime favorite. Enjoy its sweet taste and creamy texture without the heaviness of traditional chowder.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

1 small onion, cut into ¼-inch dice (about 1 cup)
6 small garlic cloves, minced (about 1 tablespoon)
6 to 7 cups <a target="_blank" href="https://www.forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a> or no oil, low-sodium, store-bought vegetable stock
6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
⅓ cup almond flour
Sea salt
freshly ground black pepper