- 2 Tbsp low-sodium vegetable broth
- 1 onion diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 16 oz package frozen corn kernels, thawed or canned
- 1 cup unsweetened plain almond milk
- 1 sweet potato washed and cut in 1/2" to 1" diced
- 1 cup mushrooms diced
- 2 cups low-sodium vegetable broth
- 2 Tbsp quinoa flour
- Red pepper flakes If you want a spicy flavor
- Add the 2 Tbsp broth to a soup stockpot and set over medium heat. Once broth is hot add onion, salt, and pepper. Cook for about 4 minutes, stirring occasionally, until onions have softened.
- Stir in corn kernels and continue to cook for 2 minutes. Transfer 3/4 cup of the mixture from the pot to a food processor and add 3/4 cup of the almond milk. Blend until smooth and set aside.
- Add the sweet potatoes to the pan and cook for 1 minute then mix in the vegetable broth and mushrooms. Bring mixture to a boil and cook for 4-5 minutes, or until the sweet potatoes are nearly fork tender.
- Whisk the remaining 1/4 cup almond milk and the quinoa flour together in a small bowl until well combined. Add to the pan and cook, stirring occasionally, for about 1 minute, or until the chowder thickens slightly.
- Return the pureed corn mixture to the pan along with the milk. Add red pepper flakes if you like. Cook until heated through, about 3 minutes. Enjoy!
Notes from the Chef
Quinoa flour is typically in the health food section or baking section at most grocery stores. In this recipe it can also be replaced with wheat flour, corn meal, or any other flour of your choice.
Let the soup cool and then put it in a freezer safe container for a quick and easy freezer meal.