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Vegan Corn Chowder with a Kick
Vegan Corn Chowder with a Kick
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy vegan corn and potato chowder with a spicy twist from hot smoked paprika and red pepper flakes.
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
  • 0.5 teaspoon hot smoked paprika
  • 0.5 teaspoon crushed red pepper flakes
  • 3 cups canned whole kernel corn, drained
  • 4 medium green onions, chopped
  • 1.5 cups soy milk, divided
  • 3 tablespoons blanched almond flour
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
Instructions:
  • In a large saucepan over medium heat, sauté onion, bell pepper, and jalapeno in 2 tablespoons of vegetable broth until tender, about 5 to 7 minutes. Then, stir in the rest of the broth and add the potatoes, bringing the mixture to a boil.
  • Lower the heat, cover the pot, and let it simmer for 15 minutes. Stir in mustard, basil, paprika, and pepper flakes until everything is well combined. Add the corn, green onions, and almost all of the soy milk (leaving about 3 to 4 tablespoons behind) and bring the mixture to a boil.
  • In a small bowl, combine almond flour with the rest of the soy milk until smooth. Add this mixture to the chowder along with salt and turmeric. Bring to a boil, then simmer and stir until the soup thickens and bubbles, approximately 2 minutes.

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