A vegan soup that is one of the most delicious recipes so far this summer season from Chef Wendy! Local potatoes, corn, house veggie stock, and a little thyme-infused coconut milk come together perfectly here for a hearty dish that you can pull from the freezer at any time. All soups and stews come frozen to store nutrition and freshness. 1 qt / 2-3 servings
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$12.00
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Corn Chowder
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Serving Recommendations
Defrost in the fridge for 1-3 days before use, then gently bring to a simmer in a small pot over low to medium heat. After serving, cover the pot to keep it warm and avoid over-thickening while eating/considering seconds.
