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Almond Harvest Chowder

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  • 1 Tbsp (15 mL) vegetable oil or coconut oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, minced
  • 1.5 lbs. (681 g) sweet potato, peeled and chopped into ½ -inch (1 cm) pieces
  • 5 cups (1.25 L) fresh or frozen corn kernels
  • 1 red pepper, seeded and chopped into ½ -inch (1 cm) pieces
  • 1 bay leaf
  • 2 sprigs fresh thyme or ½ tsp (2 mL) dried thyme leaves
  • 1 large zucchini, trimmed and chopped into ½ -inch (1 cm) pieces
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) low sodium vegetable stock or low sodium chicken stock
  • 3 cups (750 mL) So Nice Organic Almond Unsweetened
  • salt and pepper, to taste


  • In a large pot, heat oil over medium heat. Add bacon, if using, and cook until starting to crisp, about 4 minutes. Stir in onion and cook, stirring often, until translucent, about another 4 minutes. Stir in garlic, potatoes, corn kernels, peppers, bay leaf and thyme. Cook, stirring often, until potatoes start to soften, about 8 minutes. Stir in zucchini.
  • Sprinkle flour over vegetables and cook, stirring constantly for 1 minute. Stir in stock and let it come to a simmer before reducing heat to medium-low and adding So Nice Organic Almond Unsweetened. Allow soup to simmer and thicken until potatoes are soft, about 8 to 10 minutes. Season to taste with salt and pepper and remove thyme sprigs and bay leaf. Serve while warm.

Tip: try stirring in 1 tsp (5 ml) smoked paprika when adding the zucchini for a smoky flavour

Makes 6 servings