Growing up, my little French grandmother’s corn chowder was one of my favorites. Recently, I received several requests asking for a corn chowder that can be made without potatoes (a night shade) or animal-based milk. If you want to avoid potatoes, double the pasta. I make this with potatoes but use gluten-free pasta. If you don’t need gluten-free, any type of pasta can be used.

         Ingredients

• • 4 cups vegetarian broth (Pacific has an organic, vegetarian, low sodium option)
  • 2 medium onions chopped
  • Two cans whole kernel sweet corn (no salt or sugar added) 
  • Two large Idaho potatoes, peeled and cubed
  • 1 8-ounce package of Pasta (I like gluten-free mix legumes Penne Rigate or mixed brown rice and quinoa fusilli)
  • 1 Tbsp chicken-like seasoning
  • 1 Tbsp nutritional yeast flakes (not Brewer’s yeast)
  • 2 tsp ground turmeric powder
  • 1½ tsp sea salt or NoSalt substitute
  • ½ tsp thyme
  • ½ tsp marjoram
  • ½ tsp basil
  • ½ tsp pepper, if desired
  • 2 cups almond milk – add just before serving

  Preparation

   Place all ingredients in a saucepan except for almond milk.  Bring to a boil and then simmer until tender, stirring periodically..

  When tender, add two cups of almond milk and mix. Reheat if needed, avoiding boiling.  

  Serving

  Ladle into serving bowls and enjoy.