Who doesn’t love a light yet creamy corn chowder? I found this lovely little Corn Chowder with Potatoes and Basil in one of my favorite cookbooks: Vegetarian Cooking for Everyone. It was so easy to make vegan but subbing a couple ingredients and using an immersion blender to incorporate the potatoes so that they add to the richness and make it even more creamy. The sweet and savory balances in this soup and it makes your house smell amazing when you’re preparing it.
Corn Chowder with Potatoes and Basil highlights some fun summer flavors – you can use fresh corn and basil and even potatoes you may have growing in your garden. As the seasons turn. purchase these items at the store and feel free to use frozen corn. Studies show that frozen fruits and veggies are just as nutritious as fresh actually.
This soup has awesome texture because of the corn and potatoes. Soy milk and blenderizing about 1/2 the cooked potatoes creates a creamy texture that is so comforting and delicious. The fun thing about this recipe is that you’re adding creaminess without any of the saturated fat usually found in whole milk or cream. Maximize nutrients but skip the weight of heavy cream with this simple Corn Chowder with Potatoes and Basil!