Vegan Corn Chowder with a Kick

Hot smoked paprika and red pepper flakes give this creamy vegan corn and potato chowder a delightful kick.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 200 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon ground turmeric
• 2 cups vegetable broth
• 1 medium green bell pepper, chopped
• 2 teaspoons Dijon mustard
• 1 medium jalapeno pepper, seeded and chopped
• 1 medium sweet onion, chopped
• 3 tablespoons blanched almond flour
• 4 medium green onions, chopped
• 3 medium Yukon Gold potatoes, cubed
• 3 cups canned whole kernel corn, drained
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon hot smoked paprika
• 1.5 cups soy milk, divided

Recipe Instructions

Step 1

Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.

Step 2

Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.

Step 3

Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.