Dinner for 6

Corn and Wild Rice Chowder

Name: Corn and Wild Rice Chowder
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups vegetable broth; 4 oz dry wild rice; 1 tbsp extra virgin olive oil; 1 onion; 1 tsp minced garlic; 3 carrots; 2 cups sliced bell peppers; 1 lb + 1 cup frozen corn; 1/4 cup nutritional yeast; 1 tsp salt; pepper to taste (optional); 1 cup unsweetened almond milk

Wild rice and vegetables simmer in broth, then finish with corn, nutritional yeast, and almond milk for a creamy chowder.

$1.19per serving $

70 minstart to table

6servings

American Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

6 cups vegetable broth
4 oz dry wild rice
1 tbsp extra virgin olive oil
1 onion
1 tsp minced garlic
3 carrots
2 cups sliced bell peppers
1 lb + 1 cup frozen corn
1/4 cup nutritional yeast
1 tsp salt
pepper to taste (optional)
1 cup unsweetened almond milk

Steps

Bring the vegetable broth to a boil in a large pot over high heat.
Stir in the wild rice, reduce the heat to low, cover, and simmer for 45 minutes.
Heat the olive oil in a large skillet over medium heat and cook the onion, garlic, carrots, and bell peppers for 10 minutes.
Add the cooked vegetables, frozen corn, salt, and pepper to the rice pot.
Simmer the chowder uncovered for 10 minutes, stirring occasionally.
Stir in the nutritional yeast and almond milk, then heat gently for 5 minutes without boiling.