Corn, Carrot and Potato Chowder Recipe
From my perspective, autumn is the absolute best time of year to delight in soups and chowders. And I can’t think of many that top this super-duper easy recipe I’m sharing with you. It’s full of yummy vegetables—including healthful kale—and has a magnificent, creamy texture. I wasn’t sure whether or not to include kale in this recipe, but after reading some eye-opening information on kale’s anti-cancer properties and high nutrient value, I couldn’t think of a reason not to include it. And I’m glad I did. It’s a great addition to this delicious liquid meal. In fact, I’m kind of obsessed right now with finding more ways to include kale in many of my autumn and early winter comfort dishes—like this one. To me, this corn, carrot and potato chowder is the quintessential autumn soup.
Not only is it ideal for the season, but it’s also ideal for those on a gluten-free diet since the recipe calls for brown rice flour instead of white flour (although, you could use regular flour if you want).
If you plan to bring this to an RV potluck, make sure to double the recipe.
*2 tablespoons Earth Balance margarine
*½ onion, diced
*2 tablespoons brown rice flour
*1 ½ tablespoons Better than Bouillon No Chicken Base
*4 cups water
*5 potatoes, cut into small cubes
*1 cup kale, finely chopped
*1 bay leaf
*2 large carrots, finely chopped
*1 can cream corn
*½ teaspoon pepper
Instructions: Melt margarine in saucepan. Add onion and stir for about 2-3 minutes. Add flour and mix together. Will form a thick paste. Add 4 cups of water and the Better than Bouillon broth and stir. Once the soup base is well blended, add the carrots. Stir and heat for about 5-7 minutes. Add potatoes, kale and bay leaf and heat for about 12-15 minutes or until potatoes and carrots are tender. Add cream corn and pepper and stir. Enjoy!
Makes 4 servings
You Should Also Read:
Vegan and Gluten-Free Lasagna Recipe
Vegan Squash Casserole Recipe
Vegan Hashbrown Casserole Recipe
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