Easy Corn Chowder {Meatless and Dairy Free}

This conversation is sponsored by Silk. The opinions and text are all mine. #MeatlessMondayNight

It’s fall, the season of cooler weather, comfort food, and football.  When the weather turns cooler, there’s nothing I love more than making a big pot of soup, serving it alongside a loaf of fresh bread, and curling up next to the fire while my boys watch the game.  This easy corn chowder is a variation of the corn chowder I usually make but I adapted it to be meatless and dairy-free.  And the best part?  It’s just as delicious as the original.

To make this easy corn chowder, you’ll need 1 tablespoon olive oil, 1 onion {chopped}, 1 28-ounce package of potatoes o’brien {frozen}, 2 cups water, 1 teaspoon salt, 1 teaspoon oregano, 1/8 teaspoon pepper, 2 cans of corn, 2 cans of creamed corn, and 2 cups of Silk Soymilk.

While this recipe doesn’t contain any meat, it still has protein.  Silk Soymilk is a great way to add protein to a meal without adding meat.

Heat the olive oil over medium heat and saute the onion until soft and translucent.

Once the onion is cooked, add the potatoes and water, bring to a low boil then reduce the heat and simmer for five to ten minutes until the potatoes are heated through.

Add all other ingredients and cook over medium heat until heated through, stirring occasionally.

Garnish as desired …

… and serve with crusty bread or rolls for a hearty meal.  This robust chowder is the perfect way to sideline meat this football season!

Have you taken the #MeatlessMondayNight challenge? For more great meatless recipes, be sure to visit the Silk website!