Ingredients
- 4 cups low-sodium vegetable broth
- 1 rib celery with leaves, chopped
- 2 cloves garlic, minced (2 teaspoons)
- 1 bay leaf
- 1 whole thyme sprig, plus 2 tablespoons chopped fresh thyme, divided
- 1/4 cup olive oil
- 1 medium onion, peeled and diced (1 cup)
- 1/4 cup flour
- 1 pound small white potatoes, diced (4 cups)
- 4 cups frozen corn kernels
- 2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-ounce pkg. vegan turkey slices, coarsely chopped
- 4 plum tomatoes, peeled, seeded, and diced (2 cups)
- 1 medium avocado, diced (1 cup)
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons lime juice, plus lime wedges for garnish, optional
Description
This Savory Chowder Is Inspired By Pastel De Choclo, A Chilean Corn And Meat Pie. Feel Free To Add Leftover Vegetables To The Soup, Or You Can Even Turn It Into A Pot Pie By Topping The Finished Soup With Leftover Thanksgiving Stuffing, Then Broiling 2 To
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter