Vegan Creamy Corn Chowder

This chowder is a summer or fall appetizer or main dish that is both vegan and gluten free and tasty to boot.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 354 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 2 cups coconut milk
• ½ teaspoon ground turmeric
• 4 cups vegetable stock
• ⅛ teaspoon paprika
• 1 tablespoon onion powder
• ¼ cup quinoa flour
• 3 teaspoons Himalayan pink salt, divided
• 1 medium white yam, peeled and rinsed
• 2 carrots, peeled and cut into 1/4-inch thick slices
• 1 teaspoon avocado oil
• ⅛ teaspoon rosemary
• 1 tablespoon vegan butter
• 1 teaspoon celery flakes
• 5 ears corn, kernels cut from cob

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 3

Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.

Step 4

Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.

Step 5

Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.

Step 6

Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low; let soup simmer but not boil, about 5 minutes.

Step 7

Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.