November 1, 2009
30 min or less active, gluten-free, soup, summer, vegan
Our friend, Cathy S. from outside Richmond, VA, emailed me awhile back asking for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to a vegan recipe with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
Servings: 8
Time: 15 minutes active; 90 minutes total
Price: ~$5.50 total; ~$0.68 per serving
Nutrition (per serving):
Calories: 207.5
Protein: 9.9g
Fat: 1.2g
Saturated fat: 1.2g
Carbohydrates: 30.3g
Fiber: 6.7g
Sodium: 228.7mg
Cholesterol: 0mg
High In:
Good Source:
Low In: