Corn Chowder

As the winter season winds down, so does soup season 😢. Don’t get me wrong, I still enjoy soups all year round, just not hot soups on ridiculously hot days 😅. Although, this corn chowder definitely can make it a few more months, perhaps leading into the summer 🙌. This soup is bursting with flavor, especially from the added creole seasoning 😉. Having spinach in this is also an added bonus for sure. It doesn’t take away from the flavor, but increases the nutritional value.

Spinach is quite the power house leafy green 🌱💪. And by power house, I mean it’s perfect for athletes. Eating spinach may help decrease oxidative stress put on your body. For example, if you put your body through an intense workout, like running a half marathon or a HIIT workout 🏃🏋️, you feel a delayed soreness the following day. If your eating spinach there could be less delayed muscle soreness. Your body becomes better able to deal with this stress by eating spinach. This could be due to the anti-inflammatory effects of this leafy green which can then lead to quicker recovery and get you back on your feet faster.

So perhaps Popeye was onto something always eating his spinach 🤔. Are you a spinach eater?

Total Time:

50 Minutes (mainly from baking potato)

Ingredients:

Produce

  • 1 Yellow onion, diced

  • 1 Potato

  • 3/4 cup spinach

Baking and Spices

  • Creole seasoning for garnish

  • 1 Tbsp whole wheat flour

Other

  • 1 15oz can of corn, drained

  • 1/2 cup vegetable broth

  • 1/2 cup non-dairy milk

Directions:

  1. Preheat oven to 425º. Scrub and prick the potato in a few places with the tines of a fork to allow steam to escape from baking. Place in a preheated oven for 45-50 minutes. The potato is done when the skin is dry and the inside feels soft when pierced. Chop potato when cool to the touch.

  2. Heat potato, onion, and spinach in a pot with the veggie broth.

  3. Mix in corn, non-dairy milk, flour and a pinch of creole seasoning.

  4. Lower heat and stir until thick. Serve with more creole seasoning.

*This recipe was made with slight alterations from

“The Vegan Stoner Cookbook” by Sarah Conrique and Graham I. Haynes*

Health and Wellness, Plant Based Nutrition, Plant-Based Recipe, VeganCor-Cor the HerbivoreSoup, Soup recipe, Soup Season, Soup of the day, Corn Chowder, Bowl, Comfort food, cruelty free, Certified Nutritionist, DIY, Dinner ideas, delicious, Delicious, Cold Weather, Non-Dairy, Non-dairy recipe, non-dairy milk, Easy to make, Easy recipe, Health, Vegan, vegan, Weeknight meal, vegan recipe, vegetables, Vegan bowl, 10 ingredients or less, Holistic Coaching, Wellbeing, Health and Wellness, Holistic Nutrition, Homemade, simple recipe, Quick dinner idea, Lunch ideas, plant based, plantbased recipe, plant based recipe, Plant based nutrition, Nutrition, Nutritionist, whole food plant based, whole foodsComment