Creamy Vegan Corn Chowder
Creamy Vegan Corn Chowder
Prep
20min
Total
20min
Servings
3-4
Ingredients
10
Level
Easy
Prep
20min
Total
20min
Servings
3-4
Ingredients
10
Level
Easy
Recipe by:
Creamy Vegan Corn Chowder
Prep:20minTotal:20minServes:3-4
Ingredients
Soup:
Topping:
Directions
  1. Remove husk and silk from the corn and rinse well. Cut corn kernels off the cob with a sharp knife into a large shallow bowl. Scrape cobs over the bowl to remove corn milk.
  2. Reserve ½ cup of corn kernels to top soup with. In high-speed blender, puree together 3½ cups corn kernels with almond milk, garlic, lemon juice or lemon essential oil, smoked paprika, vanilla, avocado half*, sea salt, and black pepper until smooth.
  3. Strain soup through a fine mesh strainer to have a smooth consistency. If you like the soup warm, continue to blend in your blender for a few minutes until the soup gets hot or place in saucepan and heat gently over low heat until warm. Taste and adjust seasoning. Place in bowl and top with corn kernels and red bell pepper.
Ingredients
Soup:
Topping:
Directions
  1. Remove husk and silk from the corn and rinse well. Cut corn kernels off the cob with a sharp knife into a large shallow bowl. Scrape cobs over the bowl to remove corn milk.
  2. Reserve ½ cup of corn kernels to top soup with. In high-speed blender, puree together 3½ cups corn kernels with almond milk, garlic, lemon juice or lemon essential oil, smoked paprika, vanilla, avocado half*, sea salt, and black pepper until smooth.
  3. Strain soup through a fine mesh strainer to have a smooth consistency. If you like the soup warm, continue to blend in your blender for a few minutes until the soup gets hot or place in saucepan and heat gently over low heat until warm. Taste and adjust seasoning. Place in bowl and top with corn kernels and red bell pepper.
Directions
  1. Remove husk and silk from the corn and rinse well. Cut corn kernels off the cob with a sharp knife into a large shallow bowl. Scrape cobs over the bowl to remove corn milk.
  2. Reserve ½ cup of corn kernels to top soup with. In high-speed blender, puree together 3½ cups corn kernels with almond milk, garlic, lemon juice or lemon essential oil, smoked paprika, vanilla, avocado half*, sea salt, and black pepper until smooth.
  3. Strain soup through a fine mesh strainer to have a smooth consistency. If you like the soup warm, continue to blend in your blender for a few minutes until the soup gets hot or place in saucepan and heat gently over low heat until warm. Taste and adjust seasoning. Place in bowl and top with corn kernels and red bell pepper.
Notes

If you want to heat up the soup in the blender, add the avocado at the end instead of with the other ingredients once the soup gets hot. You can also cube the remaining half of avocado and blend it with the topping that goes on the soup.

Creamy Vegan Corn Chowder

 

Shelley Alexander

Chef: 

I started my healing foods and holistic lifestyle blog in October 2011 so I could freely share my favorite healing foods recipes and holistic lifestyle tips. My blog has lots of healthy recipes and holistic lifestyle information to help you live your best life.