Vegan Succotash Chowder

Some ideas for recipes just come to me on a whim, like when I’m on a run. That’s how the idea for this chowder developed. 

Succotash was one of those vegetable side dishes I grew up with that I had to learn to love, but once I did, it became a comfort food. Nostalgia can be nice.

There’s something about a warm cup of goodness filled with corn, baby lima beans, and potatoes in a rich, vegetable-based broth that sounded really appealing! So, I went to work on bringing this idea to fruition. You will love the results as much as my family and I did!

I used frozen corn and lima beans here, but you can easily substitute fresh, especially in the summer months when these ingredients are plentiful at farmer’s markets.

Ingredients:

1 onion, diced

2 cloves garlic (or store-bought minced garlic or two frozen garlic cubes)

1 celery stalk, diced

1/4 cup flour

Olive oil

1 carton vegetable broth

2-3 large gold potatoes or equivalent, peeled and cut into uneven slices

1 small package frozen Lima beans (10-12 oz)

1 small package frozen corn (10-12 oz)

Salt and pepper to taste

1 T Seasoning salt (I like Trader Joe’s Chicken-less or Lidl)

Onion salt to taste

1 cup plant milk (I like Silk 10g Protein Milk, plain unsweetened)

Directions:

  • In a large soup pot or Dutch oven, saute the onion and garlic in a bit of olive oil over medium heat until just beginning to brown. 
  • Add the seasoning salt.
  • Add the celery and continue to saute until beginning to soften. 
  • Add another tablespoon or so of olive oil, then sprinkle in the flour, stirring to combine with the oil and veggies. 
  • Add broth gradually, mixing the flour into the broth. 
  • Add the frozen veggies and sliced potatoes.
  • Bring mixture to a boil, then reduce heat to low. 
  • Cover and simmer until potatoes are tender, about 20 minutes.
  • Add plant-based milk and stir.
  • Add salt, onion salt, and pepper to taste.
  • Serve with crackers or toast!
  • If you are gluten-free, substitute 2 T cornstarch for the flour. 
  • Cutting the potatoes in uneven slices lets them break down a bit as they cook, further thickening the soup. See the video below where I cut potatoes and onions for another vegan soup recipe, but this is the method I used for the potatoes in this recipe.

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If you try this recipe, take a photo and share it on Instagram, tagging me @annecreates

As always, I hope you all are safe and healthy.

Published by annecreates

I am a physical therapist, wife, mom, runner, artist, and vegan. I'm passionate about helping others find wellness, speaking about the human experience, and in fighting for social justice. Assistant Coach for the Sports Backers Marathon Training Team. Current ambassador for: Boco Gear, SaltStick, SPIbelt, and Noxgear.

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