Soup Recipes/ Vegan Recipes

Spicy Sweet Corn Chowder

Spicy Sweet Corn Chowder

This vegan corn chowder is incredibly delicious, creamy, and spicy, made with sweet corn, veggies, herbs, and spices. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup and adding a modest amount of almond or coconut milk.

Ingredients for this Recipe :

  • 2 tbsp extra virgin olive oil
  • 2 stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 4 cloves fresh garlic, finely minced
  • 1 jalapeno pepper, finely chopped
  • 5 cup organic vegetable stock
  • 2½ lbs. Russet potatoes, chopped
  • 5 ears sweet corn, kernels only
  • 1 tbsp fresh oregano
  • 2 tsp ground cumin
  • 1 bay leaf
  • Sea salt and black pepper, to taste
  • 1/2 cup almond or full-fat coconut milk
  • Optional: fresh chives to garnish

Safety Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.

How to Make Sweet Corn Chowder :

Step One:

Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.

Step Two:

Heat olive oil in a large, high-sided skillet over medium heat. Add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.

Step Three:

Pour vegetable stock into skillet and add potatoes, sweet corn, oregano, cumin, and bay leaf. Season with salt and black pepper, to taste, and stir to combine.

Step Four:

Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender approximately 20 minutes. Stir occasionally while cooking.

Step Five:

Transfer 3-4 cups of the soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into the skillet and stir to combine. Taste and adjust seasonings, as desired.

Step Six:

Stir almond or coconut milk into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve this creamy corn chowder immediately. Enjoy!

Vegan Corn Chowder

Other Vegan Soup Recipes –

Vegan mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Vegan yellow tomato soup – Roasted Yellow Tomato Soup

Vegan tomato soup recipe – Roasted Tomato and Fennel Soup

Other Recommending Vegan Recipes –

Vegan mango smoothie – Tropical Mango Breakfast Smoothie

Vegan rice noodles recipe – Spicy Peanut Rice Noodles with Broccoli

Roasted vegetables recipe – Mediterranean Roasted Vegetables

Spicy Sweet Corn Chowder

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Soup American
Serves: 6
Prep Time: 20 minutes Cooking Time: 30-40 minutes Total Time: 50-60 minutes

This vegan corn chowder is super delicious, creamy, and spicy, loaded with sweet corn, potatoes, veggies, and spices. Try and Enjoy!

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 4 cloves fresh garlic, finely minced
  • 1 jalapeno pepper, finely chopped
  • 5 cup organic vegetable stock
  • 2½ lbs. Russet potatoes, chopped
  • 5 ears sweet corn, kernels only
  • 1 tbsp fresh oregano
  • 2 tsp ground cumin
  • 1 bay leaf
  • Sea salt and black pepper, to taste
  • 1/2 cup almond or full-fat coconut milk
  • Optional: fresh chives to garnish

Instructions

1

Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.

2

Heat olive oil in a large, high-sided skillet over medium heat. Add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.

3

Pour vegetable stock into skillet and add potatoes, sweet corn, oregano, cumin, and bay leaf. Season with salt and black pepper, to taste, and stir to combine.

4

Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally while cooking.

5

Transfer 3-4 cups of the soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into the skillet and stir to combine. Taste and adjust seasonings, as desired.

6

Stir almond or coconut milk into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately. Enjoy!

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