From the kitchen
Lightened-Up Corn Chowder
Sweet summer corn simmered in a light almond milk broth for a chowder that feels fresh rather than heavy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 3 tbsp Butter or Olive Oil
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Corn Kernels (fresh or frozen)
- 3 cups Vegetable Broth
- 1 cup Unsweetened Almond Milk
- Salt and Pepper, to taste
Method
- Melt the butter in a pot and sauté the onion and celery until softened, about 5 minutes.
- Add the potatoes, corn, and vegetable broth. Bring to a simmer and cook 15 to 18 minutes until the potatoes are tender.
- Purée about a third of the soup and return it to the pot for body, leaving the rest chunky.
- Remove from direct heat and stir in the almond milk.
- Season with salt and pepper, warm gently, and serve.
Kitchen note
Puréeing only part of the chowder gives you body without needing heavy cream — this is the move that compensates for almond milk's thin texture in any brothy soup.
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