A delicious, simple vegetarian corn chowder recipe that can easily be turned vegan by using a milk alternative as for example soy milk.
This vegetable chowder is perfect both for a casual and simple summer evening meal, and elegant enough to serve as a first course for a fancier vegetarian dinner party.
A chowder is a rich soup made creamy and thick with a milk or cream sauce base. In this recipe we will not use any flour, but blend half of the vegetables after cooking together with milk and in this way get a creamy, thick chowder without any gluten.
If you are a vegan or lactose-intolerant, simply change the milk for a milk alternative as soy milk for example.
Serve this vegetarian corn chowder together with a crisp green salad and crusty, fresh bread. It makes the corn chowder to a complete meal.
Served as a smaller portion with some crackers, this creamy vegetable chowder is a delicious and elegant starter, chilled or warm.
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