Vegan Corn Chowder
Ingredients
The soup
-
2
tablespoons
grapeseed oil or oil of choice
-
½
cup
diced red onion
-
4
cloves
garlic, chopped
-
2¾
cups
corn kernels (about 4 ears)
-
2
teaspoons
cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
chili powder (mild)
-
to taste
Salt
-
1
red bell pepper
diced
-
1
Poblano pepper
diced (optional)
-
1
jalapeño pepper
diced (optional)
-
4
cups
Silk® Oat Yeah™ Oatmilk
Optional toppings
-
to taste
Black beans (cooked)
-
to taste
Sliced avocado
-
to taste
Sliced jalapeño peppers
-
to taste
Minced red onion
-
to taste
Diced tomato or salsa
-
to taste
Cilantro
-
to taste
Chopped green onions
-
to taste
Lime wedges
Instructions
- Heat oil in a large pot over medium-high heat and sauté the diced onion for 5 minutes until translucent.
- Add garlic, corn, cumin, smoked paprika, chili powder, and salt, cooking for another 5 minutes until the corn is tender.
- Stir in the diced red bell pepper, Poblano pepper (if using), and jalapeño pepper (if using), and cook for 3 additional minutes until softened.
- Pour in the oatmilk, bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Ladle two-thirds of the soup into a blender and blend until creamy, then return it to the pot and mix with the unblended portion.
- Serve in bowls with optional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
350mg
Cholesterol
0mg
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