Basic Vegan Corn Chowder

This recipe seems simple, but it’s packed with flavor. The fresh basil really makes it. And this recipe is pretty easy to whip up as long as you have basics like vegetable broth, potatoes, and frozen corn on hand.

Ingredients:

• 2 large yukon gold potatoes
• 1 medium yellow onion
• 1/2 cup frozen corn
• 6 sprigs fresh basil
• 2 T olive oil
• 2 cups vegetable broth
• 1 cup soy milk or 1/2 cup plain yogurt
• salt and pepper to taste

Instructions:

1. Chop the onion finely. Dice the potatoes into 1/2” cubes.
2. Heat the olive oil in a stock pot over medium-low flame.
3. Sauté the onions until soft and transparent.
4. Add the potatoes, season with salt and pepper, then sauté a few minutes more.
5. Add the corn and stir well, then add the vegetable broth.
6. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender (easily pierced with a fork).
7. Add the soy milk or yogurt and stir well. Taste for seasoning.
8. Chop the basil and stir in just before serving.

Pro tip: This recipe tastes even better when you use fresh veggies from the farmers market. Get a couple of ears of corn, one or two summer onions, and a bunch of baby potatoes to throw in the pot.