Creamy Corn Chowder
Creamy, chunky vegan corn chowder with sweet corn, Yukon Gold potatoes, red bell pepper, and cashews. Dairy-free, gluten-free, and hearty, perfect for cozy, nourishing meals.
Ingredients
- 1 onion diced
- 3 garlic cloves crushed
- 1 red bell pepper diced
- 2 cans corn kernels drained
- 3 Yukon Gold potatoes pelled and diced
- 2 tbsp apple-cider vinegar
- 1 tsp smkoed paprika
- 4 cups vegetable broth Better than Bouillon
- 1 cup soy milk unsweetened and plain
- 1/3 cup raw cahews
- 1 tbsp green onions to garnish
Instructions
- In a large pot, heat a little oil (or water for oil-free) over medium heat. Add the diced onion and crushed garlic, and sauté for 3–4 minutes until fragrant and softened.
- Stir in the diced red bell pepper, the drained corn kernels, diced Yukon Gold potatoes, smoked paprika, and apple cider vinegar. Mix well and cook for at least 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Let cool a couple minutes and add about 1/4 of the soup into a blender with your plant-based milk of choice, and the cashews. Be very careful to not burn yourself. One smooth and creamy, pour back in the pot and gently mix.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with green onions and black pepper. Serve warm and enjoy!
Nutrition
Calories: 195kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 799mgPotassium: 642mgFiber: 5gSugar: 8gVitamin A: 1317IUVitamin C: 48mgCalcium: 80mgIron: 2mg
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