This dairy-free version of classic corn chowder is sweet, salty, creamy and healthy. It also keeps and reheats well, and, although it has a relatively long cooking time, it requires very little preparation.
Serves 4 as an entree
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 3 cups vegetable or chicken broth, store-bought or homemade
- 2 medium gold potatoes, chopped into small chunks
- 1 cup chopped vidalia onions
- 1 cup chopped celery
- 3 cups yellow corn, canned or frozen
- 1/3 cup coarse polenta
- 1/4 cup cornmeal
- 1 cup plain unsweetened soymilk (preferably one that uses a thickening agent, such as Silk)
- Salt and pepper, to taste
- Sauteed greens, for garnish
1. In a 3-quart stockpot, bring the broth to a boil and add the potatoes, onions and celery. Cook until the potatoes are tender, about 10 minutes.
2. Add the corn and polenta. Cook for 20 minutes more at a low boil.
3. Mix the cornmeal with a small amount of water and, turning down the heat, add to the stockpot. Cover and let simmer for about 15 minutes more.
4. Add the soymilk, salt and pepper, cooking until desired thickness and temperature. Garnish with lightly sauteed greens, such as collards or spinach. Serve hot.