Vegan Potato, Leek & Corn Chowder

"A classic corn chowder soup, contains heavy cream, butter and even bacon sometimes. These ingredients are unnecessary and seriously unhealthy. This vegan chowder, is still creamy, buttery and delicious, but now it’s healthy for you. Sounds like a win-win situation to me. Instead of heavy cream, I use full-fat coconut milk. I promise, it doesn’t taste like coconuts, but any plant-based milk can be used. The potatoes make this soup creamy on its own, so you could forgo the milk all together. Just add 1/2 cup more veggie broth or water. I added some sautéed leeks to this pot off golden goodness to boost the flavor. However, they aren’t needed and the sautéed onions will taste wonderful on their own. I used a gluten-free flour to give the soup more body, but you can use any all-purpose flour or just omit it all together. Just add another small potato into the mix. It all works, this soup is very versatile and you can add some spice, too."

Preparation Time10 min

Cooking Time25 min