Vegan Chipotle Corn Chowder
This sweet, satisfying chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Used by permission Vegan Heritage Press LLC.)
Servings: 4
Ingredients
- 1 tablespoon safflower oil
- 1 medium onion minced or shredded
- 1 carrot finely chopped or shredded
- 1 russet potato finely chopped or shredded
- 1/4 teaspoon celery salt
- 2 cups vegetable broth
- 16 oz frozen corn kernels
- Salt and ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon liquid smoke
- 2 cups plain unsweetened almond milk
- 1/2 cup raw cashew pieces soaked for 3 hours, then drained
- 1 chipotle chile in adobo sauce I added 2
- 2 tablespoons minced fresh parsley
- 2 oz chopped pimientos, drained
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.
- While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth.
- Stir the mixture back into the soup.
- Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.
Notes
Nutritional values based on one serving
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 784mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3345IU | Vitamin C: 28.8mg | Calcium: 182mg | Iron: 2.8mg