Vegan Corn Chowder
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
1
medium
red bell pepper, chopped
-
1
clove
garlic, minced
-
1
teaspoon
dried thyme
-
a pinch
cayenne pepper
-
4
cups
water
-
1
pound
Yukon gold potatoes, cut into 1-inch chunks
-
1
pound
frozen organic corn kernels
-
2
teaspoons
sea salt
-
½
teaspoon
ground black pepper
-
1
cup
coconut milk (or milk of choice)
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onion and pepper until softened.
- Add the garlic, thyme, and cayenne pepper and stir for one more minute.
- Add the water, potatoes, corn, salt, and black pepper, bring to a boil, then cover and simmer until the potatoes are fork-tender.
- Stir in the coconut milk, then blend half of the soup until smooth and return it to the pot.
- Adjust seasoning to taste and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
251
Total fat
16g
Total carbohydrates
26g
Total protein
4g
Sodium
1191mg
Cholesterol
0mg
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