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.