Smoky Potato Corn Chowder
I had been dreaming about making this corn chowder all winter, but kept going back and forth on whether to use coconut cream or not. I finally decided to not use coconut cream and to go with non-dairy milk (specifically soy milk in this case) and used some of the chowder blended to make it thicker. This option makes the chowder creamy and thick without adding a lot of fat to the dish. Most corn chowders are “smoky” because of the use of bacon, but since this is vegan chowder I used smoked paprika to give this a similar flavor.
½ cup red bell pepper, diced
1 ½ cups yellow potatoes, diced into bite-sized pieces
1 cup vegetable broth
1-15.25oz can sweet of corn, liquid discarded
½ cup unsweetened non-dairy milk
½ tsp. garlic powder
½ tsp. dried parsley
1 tsp. smoked paprika
¼ tsp. sugar
¼ tsp. onion powder
¼ cup green onion, thinnly sliced
salt & pepper to taste
In a medium sized pot bring the red bell pepper, potatoes, and vegetable broth to a boil for 5-7 minutes or until potatoes are tender. Lower heat to simmer and add corn, non dairy milk, garlic powder, parsley, paprika, sugar, and onion powder. Simmer on low for 5 minutes.
Take 1 ½ cups of soup and add to a food processor or blender and puree. Add pureed mixture back into pot with green onion and cook for about 1-2 minutes more.
Top with additional green onion & coconut bacon if you have it!
Makes 2-3 servings.