Roasted Garlic Corn Chowder

Roasted Garlic Corn Chowder
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  1. 1 Tablespoon Olive Oil
  2. 6 Cups Vegetable Broth
  3. 1 Large Onion
  4. 1-2 Entire Bulbs of Garlic
  5. 1 Large Celery Stalk - Chopped
  6. 4 Large Potatoes - Cubed
  7. 2 Cups of Fresh or Frozen Corn
  8. 2 Large Carrots - Chopped
  9. 1/2-1 Cup Non-Dairy Cream
  10. 1/2 Cup Fresh Cilantro - Chopped
  11. Salt and Pepper and Spike to taste (optional)
  12. A few sprigs of Cilantro for Garnish
  1. Pre-heat oven to 350
  2. Place entire Garlic bulbs in a baking dish and bake until soft in the skins (anywhere from 10-20 minutes depending on size).
  3. Let sit until cool to the touch.
  4. Peel and mash in a small bowl.
  5. Heat stock pot on medium.
  6. Add Oil, Onion, Celery and Sauté until onions are somewhat translucent.
  7. Add Carrots, half the potatoes and mashed Garlic.
  8. Sauté until coated and every so slightly cooked(2-5 minutes).
  9. Add Vegetable Broth and bring to a boil.
  10. Reduce to a simmer and continue to cook until potatoes start to become tender.
  11. Add other half of the Potatoes and cook until they start to become tender also.
  12. Use a wooden spoon or potato masher to smush the first batch of Potatoes, to thicken the broth.
  13. Add Corn, Salt, Pepper, Cilantro and Spike.
  14. Cover and simmer until second batch of potatoes are soft.
  15. Remove from heat.
  16. Stir in Cream.
  17. Garnish with Cilantro and serve.
  18. Enjoy!
Sweet Vegan


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