This Creamy Corn Chowder is hearty, delicious, and packed with sweet corn flavor…..and you’d never guess it’s dairy-free!
If I had to decide on my favorite time of year, I think I’d choose fall. The kids are back in school, the leaves are changing color, there’s a crispness in the air….and football season is just around the corner!!! Of course, anyone who knows me knows that 99% of my excitement about football is about the food….but really….can you blame me??
There’s nothing quite like football food. It’s soulful, it’s satisfying, and it’s always delicious….and even better when it’s shared with friends! We always love having friends and family over to watch Sunday football, and this year, I’m thinking of branching out. Why focus all our efforts on Sundays when we could we watching Mondays, too?
Of course, by watching, I also mean eating…..and since the games are at night, I’m talking dinner! Have you heard of the #MeatlessMondayNight challenge? The folks over at Silk are challenging families to “sideline meat” this season by going meatless on Mondays! It’s something I’ve always wanted to do, and this year, I’m up to the challenge.
Especially if it means delicious dinners like this Creamy Corn Chowder, made with Silk Soymilk! Not only does it taste amazing, but I love the idea of adopting a more plant-based diet. And you’d NEVER guess it’s dairy-free! Silk has a wide variety of plant-based beverages and yogurt alternatives which are extremely versatile in the kitchen and can be used to create meat- and dairy-free versions of your favorite recipes. So….are you up for the challenge? (pssst – try this chowder and I think you will be!) Happy football season, my friends! Here’s to Meatless Mondays!
- 3½ c. corn kernels, fresh or frozen
- ½ c. chopped purple onion
- ½ c. chopped green pepper
- 1 Tbsp. olive oil
- 2 c. vegetable broth
- 1 c. cubed, peeled potato
- 1 c. Silk Soymilk
- 1 Tbsp. flour
- ½ tsp. salt
- ¼ tsp. pepper
- fresh cilantro, for garnish
- Cook onion and green pepper in olive oil over medium heat until onion is tender.
- Stir in vegetable broth and potato.
- Bring to boiling; reduce heat. Cover and simmer 10 minutes.
- Stir in corn and cook over medium heat, 10 minutes more, stirring occasionally.
- In a small bowl combine soy milk, flour, salt, and pepper. Add to corn mixture.
- Increase heat to medium-high and cook, stirring, until thickened and bubbly.
- Cook and stir 1 minute more.
- Serve in individual bowls; garnish with cilantro as desired.
This conversation is sponsored by Silk. The opinions and text are all mine.