Corn chowder might be my favorite soup. It’s the kind of soup that you suddenly realize you’ve had three bowls and there are no left-overs for tomorrow, so you need to go out and get more ingredients for more soup.
This recipe is warm and comforting while remaining a low fat dish.
High in iron, magnesium, and phosphorus, as well as vitamin C and b-6, this recipe will help you battle off the winter colds spreading, keep the energy high with the lack of sun in the season, and help repair muscles post workout.
Who knew corn chowder could be so amazing?
Let's nom the things.
Crockpot Corn Chowder
3 cups red potatoes, quartered
2 cans corn
4 cups water/broth
2 veggie bouillon cubes
1 T oregano
2 tsp paprika
2-3T liquid aminos (or tamari/soy sauce)
1 cup nondairy milk (option for a bisque style)
Toss everything but the nondairy milk in the crock pot.
Let cook for 6 hours on low, 4 hours on medium.
Use immersion blender or blender to puree down ¾ of the soup.
Stir in milk, if adding. Top with favorite toppings such as chives, more corn, cracked pepper, hemp hearts, etc.