Description
This Creamy Vegan Corn Chowder with Sun Milk has a layered flavor, rich creaminess and chunks of goodness. Great when you need some comfort food on a cold or warm day.
Ingredients
Scale
- 2 cups potatoes cut into 1” chunks (I leave the skins on but you can peel them if you like)
- 4 cups fresh corn kernels (or frozen corn that’s been defrosted). Canned corn isn’t recommended.
- 1 small onion diced
- 1 cup veggie broth
- 1 red pepper diced
- 5 garlic cloves
- 1 Tbs sherry vinegar
- 2 Tbs lime juice
- 12 ounces Sun Milk (or any plant milk of your choice)
- ½ tsp smoked paprika
- ¾ tsp Herbamare (or sea salt)
- ½ tsp chili powder
- Chopped cilantro for garnish
Instructions
- Steam or boil the potatoes until soft (either on the stove top or microwave).
- In a frying pan, sauté the onion until soft
- Add broth, 2/3 of the corn and 2/3 of the peppers to the pan and sauté until the peppers are just soft, a few minutes.
- Add the potatoes, onion, corn, pepper and broth to a high-speed blender.
- Add the garlic, sherry, smoked paprika, herbamare (or salt), lime juice, Sun Milk (or plant milk) and chili powder to the blender.
- Blend on high until smooth.
- Adjust seasonings.
- Pour into a large bowl and add the reserved corn and peppers.
- Garnish with cilantro.
- Serve hot or cold.
Notes
To add a little heat, add 1 Tbs of diced jalapenos to the blender and another 1 tsp at the end with the reserved corn and peppers.