Vegan Corn Chowder
The deliciously smoky kick in this vegan chowder comes from chipotle hot sauce and smoked
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 sweet red pepper diced
- 1 pound sweet potatoes scrubbed and peeled if you like, cut into 1-inch cubes
- 1 pound Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 8 cups vegetable broth or Corn Stock
- 2 teaspoons smoked paprika
- 2 tablespoons chipotle hot sauce plus more to taste
- 1 cup fresh corn kernels cut from the cob or frozen corn
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add peppers and onion; cook and stir until onion is translucent and pepper is tender, about 3 minutes more.
- Add sweet potatoes and Yukon gold potatoes, vegetable broth, smoked paprika, and chipotle hot sauce; bring to boil. Reduce heat and simmer, covered, 15 minutes or until potatoes are tender. To thicken the chowder and add a creamy texture, blend a small portion of the chowder in a standard blender or with an immersion blender (optional).
- Stir in the corn and kosher salt; cook until heated through. Season to taste with pepper and more kosher salt if desired; serve.
Nutrition
Calories: 203kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 1756mg | Potassium: 736mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12636IU | Vitamin C: 46mg | Calcium: 38mg | Iron: 2mg
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