Dairy-Free Corn Chowder- The East Providence Post

By amaliana

Ingredients

• 2 cups water, boiling
• 2 cups corn, frozen
• 2 cups potato, diced, skin on
• 1/4 cup parsley, fresh, finely minced
• 1/2 cup celery, finely minced
• 3 tablespoons dairy-free butter
• 1 tablespoons onion, finely minced
• 3 tablespoons flour
• 2 cups rice milk
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

1. In a large saucepan, heat water, corn, potato, parsley, and celery to boiling over high heat. Once boiling, reduce heat to low, cover and cook for 20 minutes.

2. Meanwhile, in a small skillet, heat dairy-free butter. Add in onion and cook until onion softens slightly.

3. With a wire whisk, stir in flour and cook for one minute, stirring constantly.

4. After corn mix has cooked, stir in rice milk, flour mixture, salt and pepper.

5. Cook, stirring until slightly thickened. Serve warm. Enjoy!