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Vegan Corn Chowder

Cream Base:

5 Cups frozen riced cauliflower

4 cups frozen corn

4 cups water


3 cups golden potatoes peeled and chopped into bite size pieces

4 cups frozen corn

2 carrots peeled and diced

1 red onion diced

2 poblano peppers diced

4 cloves garlic minced

1 red pepper diced

1/2 tsp chili powder

1/2 tsp seaweed flakes


Cook the cream based ingredients in the microwave per the manufacturers instructions. Add the cooked riced cauliflower and the cooked corn to a blender with the 4 cups water and blend until smooth. Set aside

In a stock pot, boil the potatoes and corn until they are fork tender, about 10 minutes. Drain and set aside

In the now emptied stockpot, add a bit of water for water sautéing and once it starts steaming, add the carrots, onion, all the peppers and the garlic. Sauté for 5-7 mins until veggies are soft and fragrant. add the boiled potatoes and corn and stir to combing. Add the cauliflower and corn mixture and stir to combine. Let simmer for 5 minutes to get the flavors to combine. Add the chili powder and seaweed flakes, stir to combine. Serve with some extra corn on top, ground pepper and a sprinkle of parsley. Enjoy.

Link to Youtube Video:

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