Vegan Corn & Vegetable Chowder
Corn chowder is a popular dish in American cuisine, especially in the Midwest region.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup Corn kernels
- 2 medium-sized Potatoes
- 2 medium-sized Carrots
- 1 medium-sized Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Nutritional yeast
- 1 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
- 1 tablespoon Lime juice
Instructions
- In a large pot, heat some oil and sauté the onion and garlic until fragrant.
- Add the carrots, potatoes, and corn kernels. Stir and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
- In a blender, blend the coconut milk, nutritional yeast, turmeric powder, smoked paprika, salt, and black pepper until smooth.
- Pour the blended mixture into the pot and stir well. Cook for another 5 minutes.
- Remove from heat and let it rest for 5 minutes.
- Serve hot, garnished with fresh parsley and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.