They’ll-Never-Know-It’s-Vegan Corn Chowda’

Yeah, it’s vegan. But my friend didn’t even know it! Trust me. You’ll love it.

LG’s Vegan Corn Chowda’

  • 2 tbsp vegan margarine
  • 1/2 cup yellow onion
  • 2 med. potatoes (peeled and cut into smallish chunks)
  • 3 cups vegetable broth (I like Knorr’s veggie bouillon cubes because they’re nice and salty)
  • 1 tsp hot sauce (less or more depending on your personal taste)
  • 2 tsp+ Worcester sauce
  • 1 tsp Thyme (fresh is best, as usual)
  • 1/2 to 1 tsp Paprika
  • 2 tbsp white flour or cornstarch mixed in 1/4 cup cold water
  • 1-1/2 cups Tofutti Better than Sour Cream + 1/8 cup non-dairy milk
  • 2 cups fresh or frozen corn kernals
  • Salt
  • Fresh ground pepper
  1. Heat margarine and toss in onion, then potatoes. Cook potatoes halfway.
  2. Add veggie broth, hot sauce, Worcester sauce, thyme, and paprika and bring to a boil. Reduce until potatoes are cooked.
  3. Whisk in flour or cornstarch mixture (I prefer flour over cornstarch myself). Cook until it starts to thicken a bit.
  4. Blend or whisk the “sour cream” and non-dairy milk until smooth, then stir into the chowder.
  5. Stir in the corn kernals. Heat through.
  6. Season with salt and pepper, if you want.

Serves 4+

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