• Rachel Elizabeth

Creamy Potato Corn Chowder (Dairy Free, Gluten Free)

One of my favorite meals before becoming WFPB (whole foods, plant based) aka healthy vegans was loaded baked potato soup or chowder. Between almond milk, vegan butter, and cheese it's not hard to recreate but I was determined to create a delicious but actually healthy alternative!

I strive to get as many different plants into my kiddos as I can so I'm always thinking of new ways to sneak the less desirables in. I can not remember what made me think of blending up cauliflower one day to make a creamy base but it was like a light bulb went off. However, I absolutely detest the bitter taste of cauliflower so I had to be able to disguise it well enough. I got it on the first attempt! I couldn't believe how good it tasted and the kids were none the wiser.

This recipe does not call for an oil or additional fat and there is a reason. It has become a staple in our weekly rotation because my husband and I practice High Carb, Low Fat to loose weight. Even though we've both exceeded our goal and I am a smaller size than when I ran track in High School, this one is so delicious and healthy without the added oil that it will stay!

I love to top this chowder with roasted chickpeas as well. I typically make a batch of them every few days to top salads and soups with. I rinse and strain my chickpeas, place in a ziplock bag, add a little sea salt, garlic powder, and paprika. Shake it up, empty onto a baking sheet and roast at 375 for 20-30 minutes (until just crunchy on the outsides).

A few notes about this recipe. It is possible to saute garlic without any oil but you have to watch it very carefully because it can burn quickly. Make sure you have your broth ready to add as soon as it is done. You, of course, can add a tablespoon of oil if you wish. Minced garlic is actually an important component in this recipe, while I do sometimes have to sub for garlic powder, in this one I would not.

This recipe calls for nutritional yeast which is an inactive yeast filled with B vitamins that adds a really amazing cheesy flavor to recipes. It can be omitted but you may want to sub with a non-dairy cheese topping for that additional cheesy element.

You can use sea salt instead of liquid aminos. If chopping potatoes on a week night just ins't doable for you, you can use frozen southern style hash browns (these are the diced ones). This will also reduce your cooking time as the will just need to be heated.

You will need:

1 Head of Cauliflower, Chopped

5 Cups of Potatoes, Diced

4 Cloves of Garlic, Minced

4 Cups of Vegetable Broth

2 Cups of Corn

½ Cup Nutritional Yeast

2 Tbs Liquid Aminos

¼ Tsp Thyme

½ Tsp Basil

Black Pepper to taste

1. In a large pot of water, add your cauliflower and bring to a boil until softened. Strain the cauliflower and place in high speed blender or food processor.

2. Add 1 cup of vegetable broth to the cauliflower and process until completely blended and creamy.

3. In your empty large pot, sauté your garlic until aromatic.

(You can choose to add oil in this step if you wish)

4. Add the 3 cups of vegetable broth to the pot and potatoes. Bring to a boil and continue until potatoes are softened.

5. Add cauliflower, corn, nutritional yeast, liquid aminos (or sea salt), thyme, pepper and basil to the pot and let simmer for 20-30 minutes.

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