Vegan Corn Chowder with a Kick
Description
Hot smoked paprika and red pepper flakes give this creamy vegan corn and potato chowder a delightful kick.
Ingredients
•
1 medium sweet onion, chopped
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1 medium green bell pepper, chopped
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1 medium jalapeno pepper, seeded and chopped
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2 cups vegetable broth
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3 medium Yukon Gold potatoes, cubed
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2 teaspoons Dijon mustard
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1 teaspoon dried basil
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1/2 teaspoon hot smoked paprika
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1/2 teaspoon crushed red pepper flakes
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3 cups canned whole kernel corn, drained
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4 medium green onions, chopped
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1 1/2 cups soy milk, divided
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3 tablespoons blanched almond flour
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1 teaspoon salt
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1 teaspoon ground turmeric
Directions
1
Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
2
Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
3
Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.