VEGAN CORN CHOWDER WITH POTATOES #vegan #soup

As its name suggests, corn chowder is a thick soup that is fundamentally made of corn. Other standard fixings are onions, celery, and milk or cream. A couple of recipes also call for potatoes, carrots, and once in a while despite for fish, chicken, or fish. Corn chowder is an astoundingly well known soup in the US. It has been around for over a century.

Nowadays, corn chowder is a mass-made sustenance in the U.S. that is open in containers, for example by the Campbell Soup Association. Specially designed corn chowder is of course such a lot of better than anything privately obtained!

Corn chowder resembles the notable New England shellfish chowder. Regardless, for corn chowder corn is used as opposed to shellfishes, which makes it veggie darling. It can also be made veggie darling by using coconut milk or almond milk as opposed to dairy animals' milk or cream. For a veggie sweetheart or vegan variation, just use vegetable soup instead of the chicken stock various recipes call for.

The recipe for this vegan corn chowder with coconut milk couldn't be less complex. You needn't waste time with a lot of fixings and all fixings are definitely not hard to find in any standard market. This veggie darling corn chowder makes such a delectable and strong gala! It's one of my favored vegan soup recipes! In the event that you're looking for strong and straightforward dinner musings this is the perfect recipe for you.

Also try our recipe Creamy Garlic Mushroom Soup

This vegetarian corn chowder with potatoes is overly velvety thus encouraging! It's the ideal soup for spring and summer! Additionally, it makes such an incredible and solid veggie lover supper! What's more, it's very spending plan neighborly!

Ingredients

• 3 medium-sized russet potatoes, cut into cubes
• 1 red bell pepper, cut into medium-sized chunks
• 5 cups corn kernels either fresh or frozen
• 2 stalks of celery, chopped
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 bay leaves
• 1/2 teaspoon smoked paprika powder
• 1/2 teaspoon Cajun seasoning (optional) Omit if you don't want the corn chowder to be a bit spicy!
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• salt, to taste
• black pepper, to taste
• 1 green onion, cut into rings
• 1/2 cup fresh parsley, chopped

Instructions

1. Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
2. In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
3. Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.

Read more our recipe : Broccoli Salad

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