Monthly Archives: January 2018

Vegan Corn Chowder Recipe

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With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.

INGREDIENTS:

1 small onion, cut into ¼-inch dice (about 1 cup)

6 garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegetable Stock

6 cups fresh or frozen corn kernels

1 large russet potato, peeled and cut into ¼-inch dice (about 3 cups)

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh or dried parsley

1 teaspoon finely chopped fresh or dried thyme

Salt, smoked paprika and freshly ground black pepper to taste

 Instructions:

  1. In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
  2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
  3. Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.
  4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
  5. Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.

 

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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