Disclaimer: This post is sponsored by Silk in conjunction with TapInfluence. As always, all recipes, ideas, and thoughts are uniquely my own. This post contains affiliate links.
Who’s ready for some football? I have to be honest, I’m not but the rest of my family is so you can imagine where they are going to be each and every Monday night. My husband may even invite over some friends (if they don’t cheer for their team too loudly) and when that happens, we have to entertain and feed our guests.
I make this mean corn and potato chowder and in an effort to “health” it up, our family decided to sideline meat on Mondays and accept the #MeatlessMondayNight challenge. So what did I do? I replaced the cow’s milk with Silk AlmondMilk. Plant-based diets are not only beneficial to you but it also better for the plant.
One would think going non-dairy with this dish would play down its creaminess but believe me when I say it actually enhanced the flavor of this rich, savory and hearty chowder and is a satisfying way to participate in the #MeatlessMondayNight challenge.
What is the #MeatlessMondayNight challenge? Learn all about it at https://silk.com/sidelinemeat and while you are reading about the challenge you will also see they have a bunch of creative and delicious plant-based recipes to try. Oh did I mention, you also have a chance to win a giveaway? So why don’t you and your family join the #MeatlessMondayNight challenge too so next game day Monday, they will expect you to make this delicious, chowder? You will be the hero in your home.
Now get to cooking. 🙂
1 TB olive oil
1 yellow onion
2 russet potatoes peeled and cut into 1 inch cubes
6 cups Silk Almondmilk
3 ears corn shucked and kernels removed
1/4 tsp cayenne pepper
In Dutch oven over medium heat warm 1 TB of olive oil. Add onions and cook stirring occasionally until translucent (about 5 minutes). Add potatoes and cook 2 minutes. Add Silk Almondmilk and increase heat to medium-high and bring to a boil. Reduce heat to medium-low simmering until potatoes are tender (about 10 minutes). Add corn and cook another 5 to 10 minutes. Using a slotted spoon remove 2 cups of the soup mixture and place in a bowl on the side. Then using an immersion blender, puree remaining soup until silky smooth. Stir in reserved soup mixture, cayenne, salt and pepper to taste. Serve with your favorite veggie sub or side item.
This is sure to be a HIT your next #MeatlessMondayNight.
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This conversation is sponsored by Silk. The opinions and text are all mine.