Always double-check the ingredients, but most brands of canned cream-style corn are dairy free!
Author: Contributed
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
2 cups water
4 large Russet potatoes or Yukon Gold potatoes, cut into ½-inch cubes (optionally peeled)
1 large onion, minced
2 teaspoon dried parsley
1 teaspoon dairy-free vegetable bouillon (can sub chicken bouillon for non-vegan)
½ teaspoon sea salt, plus additional to taste
¼ teaspoon black pepper, plus additional to taste
1 (14.5-ounce) can cream-style corn
1 (14-ounce) can whole kernel corn, drained
1 cup plain unsweetened dairy-free milk beverage or light canned coconut milk
Instructions
In a medium saucepan, combine the water, potatoes, onion, parsley, bouillon, salt, and pepper. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
Remove the pan from heat and stir in the cream-style corn and whole kernel corn.
Put 2 cups of the mixture into a blender and briefly puree. Do not over-blend or the potatoes will become gummy.
Return the pureed mixture to the saucepan, stir in the dairy-free milk and heat through. Add additional salt and/or pepper to taste, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cream-style-potato-corn-chowder