Description:
There’s a universal appeal to soups. Every culture cherishes it. This corn chowder, a vegan twist to the classic, promises warmth with its rich textures and a kick of spice from the chipotle peppers. Paired with fresh vegetables, this dish not only delivers a comforting meal but also a nutritious one.
Ingredients:
- 1 tablespoon olive oil
- 1 diced onion
- 3 roughly chopped garlic cloves
- 1 diced red bell pepper
- 1 diced jalapeño
- 3 cups chopped Yukon gold potatoes
- 1 cup chopped cilantro
- 4 cups vegetable broth
- 2 minced canned chipotle peppers (in adobo)
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon celery seeds
- ½ teaspoon smoked paprika
- 4 cups frozen corn
- ½ cup soy milk
Optional Garnishes:
- Chopped red onion
- Chopped cilantro
- Diced red bell pepper
- Sliced jalapeños
Instructions:
- Starting the Soup: In a large soup pot, heat the olive oil over medium heat.
- Veggie Sauté: Add the onion, garlic, red pepper, and jalapeño. Sauté for about 8 minutes, ensuring frequent stirring.
- Building the Base: Introduce the potatoes, cilantro, vegetable broth, chipotle peppers, cumin, salt, celery seeds, and smoked paprika. Let the mixture come to a boil. Once boiling, reduce the heat to medium and let it simmer for 10-15 minutes, or until the potatoes become tender.
- Adding Corn: Pour in the frozen corn and let it cook for an additional 5 minutes.
- Creaminess with Soy Milk: Stir in the soy milk.
- Blending: With an immersion blender or a regular blender, blend roughly half of the soup to achieve a creamy yet chunky consistency.
- Garnish and Serve: Your plant-based chipotle corn chowder is now ready to delight. Pour it into bowls and garnish with red onion, cilantro, red pepper, and jalapeños, if you like.
Tips:
- For customization, consider varying the type and amount of peppers based on your heat preference.
- Different plant-based milk types, such as oat, almond, cashew, or coconut milk, can also be used depending on your taste preference and desired consistency.
Pairing Recommendations:
Serve with slices of crusty bread, cornbread, or corn muffins. Alternatively, a refreshing salad with ingredients like black beans, diced tomatoes, and a lime vinaigrette can complement the chowder’s rich flavors.
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