Vegan Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tablespoon extra virgin olive oil 1 cup chopped onion 1 leek, cleaned and chopped 2 cups diced potato 3 cups loose-pack frozen whole kernel corn 2 14-ounce cans vegetable broth 1 medium red sweet pepper, chopped 1/8 teaspoon ground black pepper 1/8 teaspoon cayenne pepper chopped green onions for garnish
Add olive oil to a 4- to 5-quart Dutch oven. Heat over medium heat about 1 minute and distribute it thinly over the bottom of the pan. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add potato and 1 of the cans of vegetable broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender and the potato is soft. Remove from heat and cool slightly.
Transfer half the corn/potato mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed mixture to Dutch oven.
Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, and cayenne pepper. Heat through. If desired, garnish with green onions and/or additional ground black pepper.
Serving Size: 6
Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add potato and 1 of the cans of vegetable broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender and the potato is soft. Remove from heat and cool slightly.
Transfer half the corn/potato mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed mixture to Dutch oven.
Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, and cayenne pepper. Heat through. If desired, garnish with green onions and/or additional ground black pepper.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 16.8 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
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