Creamy Veggie and Corn Chowder

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Creamy Veggie and Corn Chowder

Author: Jennifer Welsh

Prep time: 5 MCook time: 30 MTotal time: 35 M

A non-dairy, plant based bowl of pure comfort.

Ingredients:

• I lb. Yukon Gold potatoes
• 1 medium sized head, cauliflower (or 16 oz. frozen pkg)
• 1 14 oz. can corn
• 3 medium carrots
• 3 stalk, large (11"-12" long) Celery, raw
• 1 medium onion
• 2 tbsp Better Than Bouillon Vegetable Base*
• 6 cups water*

Instructions:

1. If using fresh cauliflower, clean it and separate into florets. Chop onion and dice potatoes. Place all into a stock pot or dutch oven with 6 cups water and the bouillon. Bring to a boil, cover and simmer until cauliflower is fork tender. About 15-20 minutes.
2. While that is is cooking, slice or chop the carrots and celery. When cauliflower, potato and onion mix is done, use an immersion blender to puree, or pour into a blender with the broth and process until smooth.
3. Pour back into the pot and add carrots and celery. Bring to a boil and then simmer until carrots and celery are cooked, about 15 minutes, depending on how big you sliced or chopped them. Add the can of corn and heat through. Salt and pepper to taste.

Notes:

*You can use any veggie broth instead of the water and Better Than Bouillon. Instant Pot directions: Place cauliflower, potato and onions in the Instant Pot with the water and bouillon. Cook on high pressure for 6 minutes. Release pressure manually. Use an immersion blender to puree. Add slice carrots and celery and cook on high pressure for 1 minute. Release pressure manually and add the can of corn to heat through.

Created using The Recipes Generator