Vegan Potato Corn Chowder
Author -Yields: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 poblano or jalapeño peppers, seeded and chopped
- 1 teaspoon smoked paprika
- 1 slices vegan bacon, diced, or 2-4 vegan sausage links, sliced crosswise
- Kernels from 3 large or 4 small ears of corn (about 3/4 lb/340 g of kernels)
- 4 medium/large or 5 small russet potatoes, peeled and diced (about 1 1/4 lbs/570 g after preparation)
- 4 cups low sodium vegetable broth
- 1 teaspoon kosher salt
- 1/2 cup unsweetened vegan creamer, full fat, canned coconut milk, or homemade cashew cream
- Freshly ground black pepper, to taste
- Chopped cilantro leaves and stems, chopped or pickled chilis, and/or vegan cheese shreds, for serving (optional)
Instructions
- Heat the olive oil in a large, heavy bottomed pot over medium heat. When the oil is shimmering, add the onion and peppers. Cook for 5 minutes, stirring occasionally, or until the vegetables are soft and onions are clear. Stir in the smoked paprika and vegan bacon. Cook for another minute, stirring frequently.
- Add the corn, potatoes, broth, and salt to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in the creamer or cashew cream. If the chowder is too thick for your liking, you can add an extra splash of water or broth as well. Season to taste with additional salt and freshly ground black pepper. Serve, with any toppings or garnishes you like.