I went through one my grandmother’s old cookbooks recently, looking for recipes I could veganize. This one was a chicken corn chowder that I thought sounded good. Nothing like warm, creamy chowder on a cold winter night! This is quick and easy, coming together in around 30 minutes, even with prep time.
1 tablespoon Earth Balance Buttery Spread (or olive oil)
1 medium onion, chopped
3 tablespoons flour
1/4 teaspoon black pepper
1/2 teaspoon dried rubbed sage
3 cups water + 3 teaspoons Better Than Bullion’s No Chicken Base
2 cups unsweetened plant-based milk (I used cashew milk)
3 medium red potatoes, chopped
10 oz frozen corn kernels
1 1/2 cups chickpeas (canned or cooked from scratch)
Saute the onion in the butter over medium heat for 6 minutes. Add the flour and spices and mix well, cooking for another minute. Add the rest of the ingredients and put a lid on the pot. Turn the heat up to high and bring to a boil, then turn down to medium-low and simmer for 20 minutes, covered. Season with salt, if needed.