Скачать или смотреть Smoky Vegan Corn Chowder

No dairy, no problems with this vegan corn chowder! This recipe combines fresh corn, smoked paprika, sun dried tomatoes, Yukon Gold potatoes, thyme, non-dairy milk, and lemon for a robust and silky dairy-free version of the classic soup. This chowder bubbles on the stovetop before a portion is puréed in the blender for a creamy texture (without coconut milk!). With an optional step of steeping the corn cobs in vegetable stock, this recipe takes about an hour to cook up.

We start by sautéing onions, celery and red bell pepper until soft. Season with salt and pepper. Then we go in with lots of flavourful spices and other additions: sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic. Let that sauté for one minute. Chopped potatoes and corn kernels go in along with more salt and pepper. We top the pot up with vegetable stock and let it simmer until the potatoes are tender, about 25 minutes. Once everything is tender, I purée 1/3 of the soup in a blender until creamy and pour it back into the pot. Bring it back up to a boil, add a squeeze of lemon, top with chives, and serve!

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