Soup

Creamy Vegan Potato and Corn Chowder is for Soup.

Creamy Vegan Potato and Corn Chowder takes 10 minutes to prepare.

Creamy Vegan Potato and Corn Chowder takes 60 minutes to cook.

Creamy Vegan Potato and Corn Chowder makes 12 servings.

The ingredients for Creamy Vegan Potato and Corn Chowder are:

2 boxes low sodium vegetable broth
8 medium white potatoes
1/2 yellow onion
2 jalepeno peppers
1 bag frozen roasted corn
1 container Toffuti "Better than Cream Cheese"

Here is how you make Creamy Vegan Potato and Corn Chowder:

Makes 12 2-cup servings.Wash or peel the potatoes and cut in half. Dice the onion and jalepeno and saute for 1-2 minutes in the bottom of a large pot. Add the potatoes and vegetable broth and bring to a boil. Reduce heat and simmer for 30-40 minutes until potatoes can be easily mashed.Add frozen corn and cook over low heat another 5-10 minutes until fully thawed.Add soup to blender in batches and puree (carefully!) with the toffuti until thick and creamy.Serve and enjoy!**Optional-- Cook the frozen corn in the microwave and add to soup after it has been pureed for a chunkier soup.Number of Servings: 12Recipe submitted by SparkPeople user WATERWITCH09.

The nutritional information for Creamy Vegan Potato and Corn Chowder is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 176.4

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 140.3 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 4.6 g
• Protein: 5.4 g

Creamy Vegan Potato and Corn Chowder is Mexican cuisine.

The dietary needs meet for Creamy Vegan Potato and Corn Chowder is Vegan