Vegetarian Corn Chowder Recipe
Get ready to cozy up to a big bowl of this lumpy 30-minute vegetarian corn chowder. It’s the only year-around soup you’ll need.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 Servings
- 1 pkg. Bids Eye Super Sweet Corm
- 1 pkg. Birds Eye Mixed Vegetables
- 1 large White Sweet Potato or russet potato, diced
- ¼ cup Onion diced
- 2 cloves garlic
- 1 can Coconut milk
- Salt and pepper to taste
Blend one bag of the Bird’s Eye Super Sweet Corn with the coconut milk in the food pressor. Set aside.
Sauté onion and garlic: Melt butter in a large pot over medium heat. Add the onion and diced potatoes and cook for 2 minutes on medium low heat, stirring frequently.
Next, you will need to make the roux: Add in the flour, garlic, and cook for 1 1/2 minutes. While whisking, slowly pour in the corn and milk mixture. Cook for 2 more minutes.
Then, add 1 bag of the Bird’s Eye Mixed Vegetables and season: Stir in Bird’s Eye Mixed Vegetables and season with salt and pepper to taste.
Simmer the soup: Adjust the heat to high and bring to a quick boil. Then reduce the heat to medium-low and allow to simmer, stirring occasionally. Cook for an additional 15 minutes or until the vegetables are soften.
If the chowder is too thick, add either 1 cup of milk or vegetable broth to loosen it.
Serve warm and enjoy.
Corn Chowder Recipe Notes
- If the chowder is too thick, add either 1 cup of milk or vegetable broth to loosen it.
Serving: 6Servings | Calories: 244kcal | Carbohydrates: 34.3g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 8.1g | Sodium: 139.9mg | Potassium: 451.7mg | Fiber: 5.5g | Sugar: 10.9g | Vitamin A: 307.8IU | Vitamin C: 11.9mg | Calcium: 6.3mg | Iron: 5.5mg