Corn Chowder
This creamy plant-based soup is a summer favorite!
Servings: 0
Equipment
- immersion blender or blender / food processor
Ingredients
- 1 onion coarsely chopped
- 1 large potato peeled and coarsely chopped
- 6 cups frozen sweet corn
- 2 garlic cloves
- 2 tsp salt
- 3+ cups vegetable broth
- 1/4 cup brown sugar
- 1/4 tsp crushed red pepper
- 1 red bell pepper seeded and finely chopped
- 1 minced jalapeno or poblano pepper OPTIONAL
- 3 tbsp olive oil OPTIONAL
- 1-2 limes cut in wedges
Instructions
- In a large saucepan cook onion, potato, 4 cups of corn, garlic, and salt for 8-10 minutes, either with a little vegetable broth or olive oil, until the onion is translucent.
- Add the broth, brown sugar and crushed red pepper. Bring to boil. Then reduce heat to medium and let simmer for another 15 minutes.
- Turn off the heat. Blend the soup right in the pot using the immersion blender. Or blend in a blender, working in batches. Be careful working with hot liquids!
- In a large skillet, cook the red bell pepper and the other 2 cups of corn (either with a little vegetable broth or olive oil) until lightly browned. Add to the soup.
- OPTIONAL: Add minced jalapeno or poblano to the soup
- Squeeze a lime wedge over the bowl when serving.
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