Ready because of this vegan special potato corn chowder with just a little hint of curry spice? It’s comforting, filling and a wonderful method to use up refreshing or frozen summer corn.
Welcome back again to post Labor Time weekend reality. Have you got a hangover? BTW I’m not speaking the alcoholic kind of hangover. I’m talking about the food hangover that lasts for a time or two post stuffing your face with chips, all the dips, snow cream, and alright, several margaritas.
Am I simply talking about myself here? Maybe.
So yes, I really do have a meals hangover and I’m more than set for just 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 are going to LOVE today’s recipe.
Imagine a lovely creamy corn soup thickened with coconut milk and sweet potatoes and flavored with curry spice. Oh la la. Which creamy sugary potato corn chowder simply so is actually vegan and gluten free so that anyone can appreciate it. YES!
This soup doesn’t take enough time to accomplish – 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 makes for the best structure. An immersion blender would also work! You choose to do you.
So far as the corn runs, I really do recommend using clean sweet corn from the cob, but if 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 nice potato corn chowder! If you ensure it is, I’d love to see a picture – upload an image to Instagram and tag #ambitiouskitchen! xo.
5.0 from 2 reviews
Body fat: 11.5g
3 garlic clove cloves, minced
1 large sweet potato, peeled and diced (about 3-4 cup diced nice potatoes)
4 ears of special corn, kernels removed from the cob (about 4 mugs of corn)
2 teaspoons curry natural powder (I love spicy curry powder)
pinch of surface 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 big soup pot over medium heat add the essential olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 moments or until potatoes begin to soften. Time of year with curry powder and ginger.
Slowly stir in the milk and vegetarian broth, scraping up any bits from the bottom of the pan while you stir. Decrease the high temperature to low and simmer for 10 to a quarter-hour or before potatoes are tender and can very easily be pierced using a fork.
To give a creamy consistency, blend 3 cups from the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and season with sodium and pepper. Flavor and adjust seasonings as necessary.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or even a coconut yogurt if vegan) and green onions. Makes 4 portions.
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I really like the flavor and creaminess it gives the soup.
This soup was absolutely incredible. Can’t tension it plenty of- fabulous, delicious, comfortable, mouthwatering…. etc. It’s fast, as well!
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