Chickpea Corn Chowder

SERVES 2PREP COOK

chickpea corn chowder

cup

olive oil

2sticks

celery, chopped

2

canned chickpeas, drained and rinsed

1

potato, cut into small cubes

1large

red onion, finely diced

2cups

frozen fire-roasted corn

1teaspoon

sea salt

1.5tablespoons

old bay seasoning

1.5tablespoons

apple cider vinegar

3cups

vegetable stock

½cup

oat milk

  1. In a large dutch oven over medium heat, add to cook celery in olive oil until browned.

  2. Add canned chickpeas and potato for 5m, stirring occasionally.

  3. Add to cook red onion until softened (10m).

  4. Fold in 1.5 cup of fire-roasted corn, sea salt, old bay seasoning, and apple cider vinegar until fragrant (2m).

  5. Add to bring vegetable stock to a boil. Turn down heat to simmer for 20m.

  6. Add to bring oat milk to a boil.

  7. You may choose to use an immersion blender to blend half or all of the chowder. Otherwise, keep cooking until thickened, stirring frequently.

to serve

6slices

baguette

2stalks

scallions, thinly sliced

  1. In two deep bowls, add a portion of chowder in each. Garnish with scallions and remaining corn. Taste and adjust seasoning with salt and old bay seasoning.

  2. Serve with crusty bread.