I will keep saying it over and over, there is NOTHING, just NOTHING like having some hot soup in a thermos when you’re hiking, biking, snowshoeing or cross country skiing in the winter! It makes you feel gourmet AND warm AND satisified. YUMMY! One of my favorite winter trail eats is vegan dairy free corn chowder! I’ve been perfecting it over the past few years and I hope you enjoy it too! I’m not vegan or dairy free but I love this soup! I used to make it not vegan and with dairy but I like this way better.
My strategy for having hot food on the trail is to make it during the week, heat it up in the morning and pop it in my thermos. You can really use any mushrooms you want, but it’s fun to use seasonal mushrooms like chanterelles this time of year.Print
Vegan Dairy Free Corn Chowder
Delicious and hearty vegan and dairy free chowder, perfect to take on the trail (or eat at home).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 quarts (4 two cup servings) 1x
- Category: Soup
- Method: Saute
- Cuisine: American
2 Tablespoons Olive oil
4 cloves garlic, minced
1 shallot (or half an onion), chopped
2 small, or one large potato (I like to use yukon gold potatoes but you could use any kind)
10 oz mushrooms (any kind works! seasonal mushrooms are fun when available)
2 cups vegetable broth
2 16 oz cans of cream style corn
8 oz frozen corn
In a stock pot or large saucepan, heat the olive oil on medium heat. Add garlic and shallots. Saute 5 minutes.
Chop the potatoes in small cubes, and to pot. Saute 10-15 minutes or until potatoes are cooked.
Chop and add the mushrooms, saute 5 minutes more.
Add the vegetable broth, cream style corn and frozen corn, bring to a boil. Boil approximately 15 minutes until the soup reduces a little bit.
Keywords: vegan dairy free corn chowder soup