Description
A delicious and creamy vegan corn chowder with a little kick, using only whole foods and no oils. I added turmeric to boost the health benefits, but that is optional.
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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6