Vegan Creamy Corn Chowder recipe

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Ingredients

3 teaspoons Himalayan pink salt, divided
1 medium white yam, peeled and rinsed
2 carrots, peeled and cut into 1/4-inch thick slices
1 teaspoon avocado oil
⅛ teaspoon rosemary
4 cups vegetable stock
2 cups coconut milk
1 tablespoon vegan butter
1 teaspoon celery flakes
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
¼ cup quinoa flour
1 tablespoon onion powder
5 ears corn, kernels cut from cob
⅛ teaspoon paprika

Nutrition Info

354 calories
carbohydrate: 41.4 g
cholesterol: : -
fat: 20.6 g
fiber: 7.4 g
protein: 6.3 g
saturatedFat: 15.1 g
servingSize: -
sodium: 1120.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  2. Preheat the oven to 375 degrees F (190 degrees C).

  3. Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.

  4. Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.

  5. Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.

  6. Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low, let soup simmer but not boil, about 5 minutes.

  7. Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.

Recipe Yield

6 cups

Recipe Note

Warm summer/fall appetizer or main dish. Vegan and gluten free.

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