Soup

Coconut Corn Chowder (Vegan) is for Soup.

Coconut Corn Chowder (Vegan) takes several minutes to prepare.

Coconut Corn Chowder (Vegan) takes several minutes to cook.

Coconut Corn Chowder (Vegan) makes 12 servings.

The ingredients for Coconut Corn Chowder (Vegan) are:

5 cups diced potatoes
1 cup diced onion
1 tsp onion powder
1 tsp salt
1 TB nutritional yeast
4 cups frozen corn
1 packet truvia (or you can add 2 TB of sugar)
.5 tsp dill weed
1 can coconut milk (I use lite when I can find it)

Here is how you make Coconut Corn Chowder (Vegan):

1. Place potatoes, onions, and seasonings (except dill) in the water and simmer for 15 minutes or until tender.2. Remove 2 cups of the cooked potatoes with a slotted spoon (you will get some of the onions too, but thats ok), and place in a blender. Stir in the frozen corn and dill weed. Turn off heat while blending the sauce.3. Add coconut milk to the blender with the cooked potatoes. Blend for 30 seconds until smooth but not starchy.4. Add blended mixture to the soup. Add more water or salt as needed to taste. NOTE: If you don't have coconut milk on hand you can use 2 or so cups of soymilk or other nut milk. This recipe makes 8 + cupsNumber of Servings: 12Recipe submitted by SparkPeople user VEGANMIKE.

The nutritional information for Coconut Corn Chowder (Vegan) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 250.6

• Total Fat: 12.8 g
• Cholesterol: 0.0 mg
• Sodium: 41.7 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 5.1 g
• Protein: 5.8 g

The dietary needs meet for Coconut Corn Chowder (Vegan) is Vegan