Ready because of this vegan nice potato corn chowder with just a little hint of curry spice? It’s comforting, filling up and an excellent way to use up clean or frozen summertime corn.
Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not talking the alcoholic kind of hangover. I’m talking about the meals hangover that lasts for a day time or two post stuffing that person with chips, all of the dips, snow cream, and alright, several margaritas.
Am I simply discussing myself here? Probably.
So yes, I really do have a food hangover and I’m more than ready for a little green juice, a lot of squats at the fitness center and vegetable based soups for dinner. If you’re with me, then you’re going to LOVE today’s formula.
Imagine a lovely creamy corn soup thickened with coconut dairy and nice potatoes and flavored with curry spice. Oh la la. Which creamy special potato corn chowder simply so happens to be vegan and gluten free of charge in order that anyone can appreciate it. YES!
This soup doesn’t take much time to complete – just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll mix half of it then add it back. It’s easy and produces the best structure. An immersion blender would also function! You are doing you.
So far as the corn moves, I do recommend using fresh sweet corn from the cob, but in the event that’s not accessible, you can even use frozen special corn (ideally organic!).
This soup is lovely garnished with green onions & cilantro – they both put in a fresh, delightful flavor to the soup.
Enjoy this special potato corn chowder! If you ensure it is, I’d want to see a picture – upload a picture to Instagram and tag #ambitiouskitchen! xo.
5.0 from 2 reviews
Body fat: 11.5g
3 garlic cloves, minced
1 large sweet potato, peeled and diced (about 3-4 cup diced sweet potatoes)
4 ears of lovely corn, kernels taken off the cob (about 4 mugs of corn)
2 teaspoons curry powder (I love spicy curry powder)
pinch of ground ginger
2 mugs vegetarian broth
Freshly ground black pepper
To garnish, if desired: greek yogurt or goat parmesan cheese, cilantro and green onions
In a large soup pot over moderate heat add the essential olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 moments or until potatoes start to soften. Season with curry natural powder and ginger.
Slowly stir within the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Decrease the heat to low and simmer for 10 to 15 minutes or until the potatoes are sensitive and can easily be pierced using a fork.
To provide a creamy structure, blend 3 cups of the soup (BE CAUTIOUS WHILE ACHIEVING THIS!) then return to the pot. Stir to include and time of year with salt and pepper. Taste and adjust seasonings as necessary.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 servings.
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I really like the flavor and creaminess it offers the soup.
This soup was absolutely incredible. Can’t tension it plenty of- fantastic, delicious, cozy, mouthwatering…. etc. It’s fast, too!
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