SUMMER CORN CHOWDER

This dairy-free and Summer Corn Chowder is thick, creamy, and full of fresh seasonal ingredients like jalapeño, cilantro, and red onions. This recipe is too good to not share.

INGREDIENTS:

• 5 ears of corn, sliced off the cob

(~ 4 cups)

• 1 red bell pepper, diced

• 1 small red onion, dice

• 2 cloves of garlic, minced

• 1 jalapeño, diced and seeds

removed

• ½ bunch of cilantro

• ½ tsp. smoked paprika

• 4 oz. vegan cream cheese (use

either Kite Hill or Miyoko’s)

• 3 cups gold potatoes, diced into

small pieces (optional: leave the

skin on)

• 4 cups vegetable broth

• 1 tsp. salt, or to taste

• Optional: lime wedges, for serving

 

INSTRUCTIONS:

First, prep all of your veggies. Separate the cilantro stems from the leaves and finely chop them; save the leaves to garnish the soup at the end of the recipe. Add the corn into a large non-stick pot over medium-high heat. My corn was very juicy, so I did not need to add any water to get this started, but if your corn is dry, add 1/3 cup of water to the pot to get things going. Sear the corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooked. The corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot— don’t worry though, this is creating flavor! Next, deglaze the pot by adding 1/2 cup of water to it; this will remove the brown marks on the bottom of the pan. Add the bell pepper, red onion, garlic, jalapeño, cilantro stems, garlic, and smoked paprika to the pot; reduce the heat to medium and sauté until the onion is translucent. Add the vegan cream cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the gold potatoes and vegetable broth, while stirring well. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 10- 12 minutes, or until the potatoes are tender. Transfer half of the soup into a blender and carefully blend until smooth and creamy; return this to the pot, then mix well. Divide the soup into bowls, then top with cilantro leaves and a squeeze of fresh lime. Leftovers may be kept in the fridge for up to 7 days. Enjoy!

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