We are now at the time of the year I like to call "We are not allowed to buy any groceries until after New Year's." Between the boyfriend's family, my family, and going on a mini trip, we will be far away from our fridge for quite a while, and returning from vacation to nasty spoiled produce is the worst. Consequently, our meals for the next few days will be fairly interesting as I try to use up the limited food products we have. This one actually turned out marvelously, and was super easy, really tasty, and pretty darn cheap for all you broke cooksters out there.
10 Ingredient Vegan Potato Chowder
oil of choice (all we have is olive oil)
4 medium/large yukon gold potatoes
1/2 of a large red onion
1 box vegetable broth (1 pint)
1/2 can whole kernel sweet corn
3 garlic cloves
dash red pepper flakes
dash ground mustard
dash seasoned salt
flour for thickening
1. Chop up onion and mince garlic, toss into pot with a bit of oil. Cook on medium heat until onions are tender.
2. While that's going, chop up potatoes. I would recommend chopping into fairly small cubes.
3. Add vegetable broth to pot. Once it's boiling (or close to boiling... I'm really impatient) add chopped potatoes and spices. Cook for about 12 minutes or until potatoes are cooked but not mushy.
4. Add drained corn.
5. This is the important part: thickening the soup. Having an immersion blender would probably help this process, but as a broke cookster I do not have one of those. 2 methods for thickening, I used both. 1) Using a slotted spoon, take out some of the potatoes/onions and mash in a separate bowl, add back to soup. 2) Ladle out some of the broth into a separate bowl, and add a spoonful of flour. Whisk until lumps are gone. Add back to soup. Repeat until soup is desired consistency.
And voila! Easy, hearty, vegan deliciousness.
