Vegan Potato Corn Chowder
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
  • 1 bag frozen cauliflower rice
  • 3 medium white potatoes - peeled & diced
  • 1 bag frozen corn
  • 4 cups almond milk
  • 1 cup fresh chopped parsley - plus more for garnish
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp coriander
  • salt & pepper to taste
  1. In a large pot, bring the almond milk and the cubed potatoes to a boil over high heat.
  2. Reduce the heat to medium-high so that the milk and potatoes continue to boil, and the potatoes begin to break down, and thicken the milk. This should take 10-15 minutes.
  3. Add the rest of the ingredients, and continue cooking for three more minutes on medium-high.
  4. Top with fresh parsley, and serve piping hot.
Recipe by Lean Green DAD® at