For those who abstain from animal products — and those who don’t – this easy vegan corn chowder recipe is packed with deliciousness. This recipe takes only a few minutes to make. Give it a try!

Ingredients:

• 1 small onion, cut into 1 ¼-inch dice (about 1 cup)
• 6 small garlic cloves, minced (about 1 tablespoon)
• 6-7 cups vegetable stock
• 6 cups fresh or frozen corn (6 fresh cobs or about 24 ounces frozen)
• 1 large russet potato (about ¾ pound), scrubbed and cut into ¼ inch-dice (about 3 cups)
• 1 medium red bell pepper, cored, seeded, and cut into ¼ inch dice (about 1 cup)
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh thyme
• 1/3 cup almond flour
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions:

1. In a large pot or Dutch oven, bring onion, garlic and 1 ½ cups vegetable stock to a boil. Reduce heat to low and simmer, covered, until onions are soft and translucent, about 10 minutes.
2. Add corn, potato and remaining stock. Bring to a boil, then reduce heat to simmer until potatoes are soft, about 10-15 minutes.
3. Blend half the mixture in a blender until smooth and return to the pot. Add more broth to adjust consistency, if needed.
4. Add bell pepper, parsley and thyme. Simmer for another 10 minutes.
5. Add almond flour and 1/3 cup water to a blender and blend until smooth. Stir this almond cream into the soup. Add salt and pepper to taste. Serve hot.

Adapted from ForksOverKnives.com

Nutrition Information per serving:

Calories: 131, Fat: 2.9g, Cholesterol: 0.0mg, Sodium: 413.4mg, Total Carbohydrates: 26.5g, Fiber: 3.8 g, Sugar: 4.5g, Protein: 4.9g