A delicious and quick low-fat vegan corn chowder.
|Servings 5||Serving Size 1 Cup|
In a food processor place carrot, onion, garlic and mushrooms and pulse about 5 times. Next, in a large soup pot place butter and oil and pour the onions etc from the processor, place on stove and let saute about 5 minutes on medium heat.
To the soup pot, add the water, potatoes, lemon pepper, thyme, mustard, rosemary and salt. Cook on medium heat and let boil for 10 minutes. Then add corn and cook an additional 5 to 7 minutes more.
While corn is cooking, in the food processor add almond milk, coconut milk, arrow root and Tabasco sauce and blend for about a minute. After the corn has cooked add this to the pot and let boil for about a minute or 2 until it slightly thickens.