Velvet Corn Chowder

Makes 8 servings

1 medium yellow onion, chopped
2 medium carrots, sliced
1 medium potato, chopped
2 cups vegetable broth
1 15-ounce bag frozen corn
1 1/2 cups vanilla soy- or oat milk
1/2 teaspoon turmeric
1/2 teaspoon sea salt
black pepper, to taste

Place onion, carrots, potato, and broth in a large saucepan. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 15 minutes.


Add corn, non-dairy milk, and turmeric and heat until corn is thawed.

Transfer the mixture into a blender and process until smooth. Return the soup to the saucepan and season with salt and black pepper. Soup will be a creamy thick consistency.

Per serving (1/8 of recipe): 103 calories;1.2 g fat; 0.2 g saturated fat;10.3% calories from fat; 0 mg cholesterol; 3.7 g protein; 21.7 g carbohydrate; 5.2 g sugar; 3 g fiber; 434 mg sodium; 73 mg calcium; 1.3 mg iron; 6.4 mg vitamin C; 1343 mcg beta-carotene; 0.9 mg vitamin E. [Recipe from Kate Oakland]