I make a double batch of this in the summer and freeze it for the winter months. When you thaw this corn chowder in the winter you will be amazed with the taste! Fresh in season sweet corn is what makes this chowder amazing.
8 ears of fresh sweet corn, cut off the cob
3 large Yukon gold potatoes, peels, diced
3 large carrots, peels, diced
1 medium yellow onion, diced
1 orange pepper, diced
1-3 jalapeños, diced
2 1/4 cups vegetable broth
6 cups almond milk, plain, unsweetened
4 tbsp nutritional yeast, optional
1 tbsp dill weed
1 tsp chili pepper
salt and pepper to taste
Set crock pot to high heat for 2 hours; add vegetable broth, almond milk and corn. Boil potatoes until tender, add to crock pot. Sautee onion, peppers and carrots in ¼ cup of vegetable broth until al dente, tender yet still firm and add to crock pot. Finally add nutritional yeast and seasonings, allow chowder to simmer for the remainder of time, stirring occasionally. Serve immediately or cool and freeze for a delicious winter warm up!