Creamy Jalapeno Vegan Corn Chowder
Servings: 4
This delicious creamy jalapeno vegan corn chowder is gonna be your go-to on a chilly evening, providing a creamy texture without any dairy, and a kick of heat to warm you from the inside out.
Equipment
Ingredients
- 1 cup raw cashews
- 1 tbsp avocado oil
- 1 yellow onion diced
- 2 celery stalks diced
- 2 carrot diced
- ½ tsp sea salt, unrefined
- ½ tsp black pepper, ground
- 1 tsp smoked paprika
- 1 tsp cumin
- 4 garlic cloves minced
- 3 cups corn kernels frozen
- 2 cups gold potatoes diced
- 4 cups vegetable stock divided
- 1 jalapeno seeds removed and diced
- ½ tsp turmeric powder
Instructions
- Soak cashews in water for at least 10 minutes.
- Heat avocado oil in a large pot over medium heat. Saute the onion, celery and carrots until soft, about 10 minutes. Season with salt and pepper.
- Add paprika, cumin and garlic to the pot. Stir until very fragrant, about 1 minute.
- Add corn, potatoes, and half the vegetable stock. Stir and increase heat to a boil, then reduce to a simmer and cover until the potatoes are tender (break apart when you put a fork in them, about 25 minutes.)
- Meanwhile, drain cashews and add to blender with remaining vegetable stock. Blend on high until smooth.
- When potatoes are tender, add cashew puree and jalapenos to soup and heat for 5 minutes, stirring occasionally.
- Taste and add more salt and pepper, if needed.
- Ladle the soup into bowls and serve warm with desired toppings.
Notes
If the chowder is too thick, add more vegetable stock to loosen it up.
Swap frozen corn for canned (drain it) or fresh, if you want.
Nutrition
Calories: 431kcal, Carbohydrates: 59g, Protein: 12g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 1534mg, Potassium: 1114mg, Fiber: 8g, Sugar: 13g, Vitamin A: 6036IU, Vitamin C: 35mg, Calcium: 68mg, Iron: 4mg