Zesty Vegan Corn Chowder: A Flavorful Twist

Ingredients

• Chopped sweet onion, medium size.
• Green bell pepper, medium size, chopped.
• Seedless jalapeno pepper, medium size, chopped.
• Two cups of vegetable broth.
• Cubed Yukon Gold potatoes, medium size, three in number.
• Dijon mustard, two teaspoons.
• Dried basil, one teaspoon.
• Hot smoked paprika, half a teaspoon.
• Crushed red pepper flakes, half a teaspoon.
• Drained canned whole kernel corn, three cups.
• Chopped green onions, medium size, four in number.
• Divided soy milk, one and a half cups in total.
• Blanched almond flour, three tablespoons.
• Salt, one teaspoon.
• Ground turmeric, one teaspoon.

Step 1

Saute the onion, bell pepper, and jalapeno in a generous splash of vegetable broth in a large pot over medium heat until they become tender and fragrant, which should take around 5 to 7 minutes. Once they are cooked to perfection, pour in the rest of the broth and the diced potatoes, allowing the mixture to come to a gentle boil.

Step 2

Lower the heat, cover the pot, and let it simmer for about 15 minutes to allow the flavors to meld together. Season the chowder with mustard, basil, paprika, and a touch of pepper flakes, ensuring everything is well combined. Next, toss in the corn, chopped green onions, and most of the soy milk, reserving a small amount for later. Bring the mixture back to a boil.

Step 3

In a separate small bowl, whisk together the remaining soy milk and almond flour until it forms a smooth paste. Incorporate this mixture into the chowder along with a pinch of salt and a dash of turmeric, then bring everything back to a boil. Keep stirring and cooking until the soup reaches a thick and bubbly consistency, which should take approximately 2 minutes. Enjoy the hearty and flavorful chowder!