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Taste soup and add additional seasoning (salt, pepper, or paprika) if needed. To make Easy Vegan Potato and Corn Chowder: heat the oil in a large soup pot over medium-high heat. We love this vegan potato corn chowder soup. Step 2. Instead of heavy cream, a coconut cream is simmered with savory mushroom bouillon to give the soup subtle sweetness and rich silkiness. Set aside. While this is corn chowder is amazing on its own, it can be gussied up with some yummy toppings. For larger families, or to have again later that week - just double Add in flour and stir to coat veggies. It can be made, and stored, in the fridge to be eaten for a few days. Make it in a slow cooker or crock pot. This vegan Corn Chowder is so warm and comforting, you’ll want to make it all winter long. 1 tablespoon coconut oil. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. 2 cloves garlic, minced. Using a small knife cut the corn off the cob and add the fresh corn to the soup. Stir together, return to a simmer, then simmer gently for 10 to 15 minutes, or until the tomatoes and corn are done. I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. Plus, this soup is delicious! Today’s recipe is a quick, simple, hearty and delicious Vegan Corn Chowder. Add a dollop of sour cream and a squeeze of line juice. The addition of cauliflower rice and parsley really makes this recipe stand out! So simply stand the corn cobs in a bowl and slice the corn off. Vegan Corn Chowder time, to be exact. When the butter foams, add the potatoes, onion, celery, garlic, cumin and bay leaf. But throw a little bacon in with the onions as its base and add in a couple of different kinds of chilies? Cook, stirring occasionally, until browned and fragrant, 8 minutes. To freeze: simply let the corn chowder completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. Using fresh corn on the cob is the best for this recipe as we actually cook the corn cobs in the soup to really infuse the soup with corn flavor. Red Lentil Corn Chowder [Vegan, Gluten-Free] Store this dairy free & vegan corn chowder in the fridge in an airtight container for up to 5 days. I also stir in a little secret ingredient to thicken the soup—I’ll show you what it is in a second. Takes it over the top. I particularly like some chopped green onions and a bit of cilantro. How to store & freeze corn chowder. Super easy for large families like ours as well as busy people who do not have time everyday to cook. Vegan Curried Coconut Corn Chowder Recipe Ingredients. Time to get out the bowls! 1/2 teaspoon turmeric It’s just a regular corn chowder made with fresh corn shaved off the cob, which is yummy enough as it is. This Easy Vegan Potato and Corn Chowder would be perfect for a quick weeknight meal. ; Add diced potato and mix well. Cook until soft, then add the garlic, celery, and potatoes. https://www.diabetesfoodhub.org/recipes/green-chile-corn-chowder.html Place half of the corn and 1 cup of broth in the blender and blend until smooth. Warm the oil in a soup pot over medium heat. Just take your corn, husk and all, trim it of excess corn silk and stringy husk. This healthy vegan corn chowder is super creamy, rich, and comforting. Gluten-free and ready in just 30 minutes! So nice that you can throw all of the ingredients in, set the timer and let it cook. Add additional water as needed to give the soup a thick but not overly dense consistency. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. Garnish with bread and chopped green onions. Okay, time to put my serious helmet on. Tonight’s cozy vegan chowder is packed with veggies — corn, yellow potatoes, and red bell pepper, to name a few. This recipe is simple and easy to prepare in your very own kitchen. Only about 30 minutes from start to finish and dinner is served! A little cheddar and a dollop of sour cream might do for the dairy minded, while a palmful of crumbled bacon is the ticket for the meat lovers. Saut é onion, garlic, red pepper, and celery for 10 minutes or until soft. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. New Mexico Hatch Green Chile Chowder Preparation. Add the onion, garlic, and salt. 1 teaspoon freshly grated ginger. I am New Mexico 4 years ago. This Green Chile and Corn Chowder Soup is also great served over rice with seared tofu, chicken or shrimp. Heat the olive oil in a large dutch oven over medium heat. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. It’s made with melted leeks and coconut milk and if you are feeling fancy, you can drizzle it with the optional Leek Oil– made with the green tops of the leeks. Then break the corn cobs in half with your hands. My husband proceeded to add … Combine the green chile, jalapeño, onion, potatoes, corn, salt, pepper and chicken broth. This vegan roasted poblano-corn chowder takes a little bit of prep, especially if you’re using fresh ears of corn, but it’s worth it. Nothing is wasted. 1 large onion, chopped. Yes, I know, corny joke. Reduce heat and simmer 20 minutes Melt margarine over low heat and add flour to blend to make the roux. First you want to slice the corn off the cob. Instructions. In a large soup pot, heat the vegetable oil over medium­high heat. The flavors of the smoky, roasted poblano paired with sweet summer corn and coconut milk make for an incredible soup. https://www.kitchentreaty.com/rich-creamy-vegan-corn-chowder Stir in onion, and cook until soft and translucent, about 5 minutes. 4 cups corn kernels, freshly cut from about 4 ears of corn or frozen. Green Chile Corn Chowder made with New Mexican Hatch Green Chile, sweet corn and potatoes. Blend for extra creamy texture. Her secret addition was the bacon, so the bacon is a must for us! I never even liked corn chowder until I had her recipe! Hah, I never stop. 1 1/2 cups peeled and sliced sweet potato, in 1/2-inch half moons . In a large pot, heat olive oil. When it comes to Hatch green chile or any other New Mexico Green Chile, there are about as many recipes as Bubba Gump has for shrimp. Look, I’m really struggling to not make a dirty joke about what corn looks like. The recipe is plant-based, gluten-free, low-fat, easy to make in one-pot. Roast and peel green chiles as described in sidebar. It's fantastic all on its own, but it's also great served with a side sandwich or a crusty baguette and topped with vegan cheddar cheese or Addictive Coconut Bacon Bits (page 210 in Fuss-Free Vegan). Step 1. Vegan Slow Cooker Corn Chowder with Green Chilies for 2 This is a great light summer soup when fresh corn is in season. But you already know that. In soup pot, heat the oil over medium-high, then add the butter. Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender. We are loving this creamy corn chowder soup made easily in the 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker! Time everyday to cook stirring occasionally, until browned and fragrant, 8 minutes 7 QT Crock-Pot cook & easy! Spicy foods on the planet toasted with fresh thyme and rosemary make an irresistible topping &... 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