#vegan chowder

Roasted Sweetcorn Chowder Paahdettu maissichowder While the cold weather continues, I thought I would share another soup recipe. There is noting better than coming in from the cold and warming up with a bowl of steaming soup and a chunk of homemade bread. This chowder is basically a full meal, it is so thick and filling. I like to roast my corn in the oven for extra flavour and a slight…

Best Vegan Chowder EVERRRRR 👇👇👇👇

☆Ingredients☆ •1 large Butternut squash(cut into like ¼ ~ ½ inch sizes, slice skin off) •1 can Pumpkin puree •1 lb. Fresh brussel sprouts(quarter them) •"Enough" Coriander •"Enough" Fennel seeds (grind these up) •"Enough" Cumin •1 can Coconut milk (add after done pressure cooking) •Like ¼ cup for each bowl (while serving) Forager Cashewgurt(or any unsweetened plain vegan yogurt) •1/2 cup Nutritional yeast (add after done pressure cooking) •Somethin like 8 Roasted mini sweet peppers, skins peeled off. •4 Fresh ears of corn, cut off the kernels •Lotsa Garlic minced •1 medium sized Onion diced •1 Tbsp Better Than Bouillon vegetable base(optional) •6~8 cups Vegetable stock •"Enough" Black pepper and salt •2~6 Bay leaves

Pretty much put all the ingredients into an Instant Pot or other pressure cooker, and presser cook for 14 minutes! Then remove bay leaves. Or at least try to. And blend a little bit of it with an immersion blender. Add coconut milk and nutritional yeast. Then serve.

I thought this up while working on register, I was hungry and craving these things. Then as I got home and made it, got creative with the flavours and spices.

Vegan Sweet Potato Chowder

Vegan Corn Chowder 

Chowder I made 12.22.18