Comfortable up to a major bowl of this Vegan Corn Chowder, with a lot of delicate potatoes and sweet corn. Solace nourishment at it's best! Nobody will trust it's without dairy. This chowder is ultra smooth, thick and rich.
You can utilize crisp or solidified corn, making this an incredible all year chowder! The best part: It calls for 9 fixings and takes only 30 minutes or less to make. Present with a side plate of mixed greens for a delightful weeknight supper that the entire family will appreciate.
Since there is no dairy included, the smoothness of the chowder originates from the two potatoes and crude cashews. After you stew the potatoes, corn and different fixings, mix a cup of crude cashews with a couple of cups of the soup (in addition to dietary yeast), at that point return it back to the pot. Mix and you will have a too smooth corn chowder!
- 1-2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, chopped small
- 5 cups vegetable broth
- 1/2 teaspoon smoked paprika
- 4 cups corn, fresh or frozen
- 2 pounds yukon gold potatoes, peeled and chopped | about 4 medium potatoes
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1/2-1 teaspoon salt, or to taste
Instructions
- In a large soup pot, saute the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.
- Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.
- To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!
Read more our recipe Vegan Burrito #healthyfood #dietketo #breakfast #food
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