vegan chipotle corn chowder
- Number of Servings: 8
Ingredients
1 tablespoon olive oillarge onion, choppedred or orange bell pepper, chopped4 cups water2 pounds potatoes, peeled and diced32 oz bag frozen corn2 tablespoons pureed chipotles in adobo, or to taste2 cups water1 tablespoon tomato paste¼ cup nutritional yeast¼ cup raw almonds¼ teaspoon garlic powder½ teaspoon onion powder½ tablespoon sea salt½ tablespoon fresh lime juice2 tablespoon corn starch
one recipe creamy vegan base, below
1 tablespoon olive oil
large onion, chopped
large red or orange bell pepper, chopped
4 cups water
2 pounds potatoes, peeled and diced
32 ounces frozen corn
1 - 2 tablespoons pureed chipotles in adobo, to taste*
Prepare the creamy vegan base.
Heat a stockpot over medium-high heat. Add the olive oil, and once hot saute the onions until they are golden and soft, 7-10 minutes. Add the bell pepper and saute another minute. Next, add the water and potatoes and bring to a boil. Reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes.
Add the corn, chipotle, and creamy vegan base to the stockpot. Return to a boil, reduce heat, and simmer until thickened, about 10-15 minutes.
Use a potato masher to break up the potatoes some. Transfer about half the chowder into a blender. Remove the center of the lid to vent, covering with a folded towel. Puree until smooth, and return to the stockpot. (An immersion blender doesn't work as well for this step.) Stir to combine and serve.
creamy vegan base
2 cups water
1/4 cup raw almonds
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon fresh lime juice
1 tablespoon tomato paste
2 tablespoons corn starch
Place all ingredients in a blender and allow to soak while you prepare the rest of your recipe. Just before adding the base, blend until smooth. No chunks of almond should remain. This may take up to two minutes.
* You can puree cans of chipotles in adobo in a food processor and store in a jar for an extended period of time. If you don't want to puree them, blend 1 - 3 peppers from a can of chipotles in adobo along with the creamy base.
Number of Servings: 8
Recipe submitted by SparkPeople user MISTERKRISTA.
1 tablespoon olive oil
large onion, chopped
large red or orange bell pepper, chopped
4 cups water
2 pounds potatoes, peeled and diced
32 ounces frozen corn
1 - 2 tablespoons pureed chipotles in adobo, to taste*
Prepare the creamy vegan base.
Heat a stockpot over medium-high heat. Add the olive oil, and once hot saute the onions until they are golden and soft, 7-10 minutes. Add the bell pepper and saute another minute. Next, add the water and potatoes and bring to a boil. Reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes.
Add the corn, chipotle, and creamy vegan base to the stockpot. Return to a boil, reduce heat, and simmer until thickened, about 10-15 minutes.
Use a potato masher to break up the potatoes some. Transfer about half the chowder into a blender. Remove the center of the lid to vent, covering with a folded towel. Puree until smooth, and return to the stockpot. (An immersion blender doesn't work as well for this step.) Stir to combine and serve.
creamy vegan base
2 cups water
1/4 cup raw almonds
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon fresh lime juice
1 tablespoon tomato paste
2 tablespoons corn starch
Place all ingredients in a blender and allow to soak while you prepare the rest of your recipe. Just before adding the base, blend until smooth. No chunks of almond should remain. This may take up to two minutes.
* You can puree cans of chipotles in adobo in a food processor and store in a jar for an extended period of time. If you don't want to puree them, blend 1 - 3 peppers from a can of chipotles in adobo along with the creamy base.
Number of Servings: 8
Recipe submitted by SparkPeople user MISTERKRISTA.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 508.6 mg
- Total Carbs: 63.1 g
- Dietary Fiber: 8.9 g
- Protein: 10.4 g
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