A delectable, creamy, and slightly spicy vegan corn chowder made with just natural foods and no added oils. Although it is optional, I added turmeric to increase the health benefits.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 medium sweet onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium jalapeno pepper, seeded and chopped
- 2 cups vegetable broth
- 3 medium Yukon Gold potatoes, cubed
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil
- ½ teaspoon hot smoked paprika
- ½ teaspoon crushed red pepper flakes
- 3 cups canned whole kernel corn, drained
- 4 medium green onions, chopped
- 1 ½ cups soy milk, divided
- 3 tablespoons blanched almond flour
- 1 teaspoon salt
- 1 teaspoon ground turmeric
Instructions
- Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
- Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.
- You can use fresh roasted corn if desired.