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Healthy Vegan Corn Chowder

Course Lunch & Dinner, Soups and Stews
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely chopped onions
  • 16 ounces organic frozen corn
  • 8 ounces tempeh cut into small cubes
  • 1 tbsp finely minced garlic
  • 1 tsp dijon mustard
  • 1 tbsp room temp vegan butter
  • 3 tbsp nutritional yeast
  • sea salt to taste
  • 2 cups plain and unsweetened dairy free milk
  • 3 cups vegetable broth
  • 1 cup vegan pepper jack cheese
  • cilantro for garnishing

Instructions

  • sauté the onions, tempeh and corn in olive oil for 4 minutes on medium high heat and stir often.
  • then, add the mustard, butter, nutritional yeast, sea salt, dairy free milk and only 2 cups of the vegetable broth. the third cup is reserved for the blender.
  • cook on medium high heat roughly another 20 minutes. once the soup is done cooking, add the cup of cheese while it's hot and stir well. then add between 3/4 and 1/2 of the soup to a large blender. also add in the last cup of vegetable broth.
  • blend until a creamy consistency forms and then pour back into the pot with the remaining soup. add freshly chopped cilantro and enjoy!