Corn Chowder Soup

This corn chowder soup recipe is extremely rich and filling


1 tablespoon olive oil

1 carrot, thinly sliced

1 stalk celery, sliced

1 teaspoon fresh rosemary, minced

2 tablespoons fresh parsley, minced

4 cups soy milk or vegetable stock, or some combination of these

1 potato, chopped

3 cups corn

Salt & Black pepper to taste

Over low heat, saute carrot, celery, and herbs for 5 minutes in olive oil, stirring frequently. Puree half the corn in food processor. Add all remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.

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