Ready for this vegan lovely potato corn chowder with a little hint of curry spice? It’s comforting, filling and a wonderful way to use up fresh new or frozen summer corn.
Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not speaking the alcoholic sort of hangover. I’m talking about the food hangover that lasts for a day time or two post stuffing your face with chips, all of the dips, snow cream, and alright, several margaritas.
Am I simply talking about myself here? Perhaps.
So yes, I do have a meals hangover and I’m more than ready for a little green juice, a whole lot of squats at the fitness center and vegetable based soups for dinner. If you’re beside me, then you are going to LOVE today’s formula.
Imagine a special creamy corn soup thickened with coconut milk and nice potatoes and flavored with curry spice. Oh la la. Which creamy sugary potato corn chowder just so is actually vegan and gluten free of charge so that anyone can enjoy it. YES!
This soup doesn’t take much 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 after that it add it back. It’s easy and produces the best consistency. An immersion blender would also function! You are doing you.
As far as the corn moves, I really do recommend using clean sweet corn off the cob, but in the event that’s not really accessible, you can also use frozen sugary corn (preferably organic!).
This soup is lovely garnished with green onions & cilantro – they both put in a fresh, delightful flavor towards the soup.
Enjoy this special potato corn chowder! If you ensure it is, I’d love to see a photo – upload a picture to Instagram and label #ambitiouskitchen! xo.
5.0 from 2 reviews
Calories from fat: 242
Body fat: 11.5g
3 garlic clove cloves, minced
1 large nice potato, peeled and diced (about 3-4 cup diced lovely potatoes)
4 ears of special corn, kernels taken off the cob (about 4 mugs of corn)
2 teaspoons curry natural powder (I like spicy curry powder)
pinch of floor ginger
2 cups vegetarian broth
Freshly ground black pepper
To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions
In a big soup pot over medium heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 a few minutes or until potatoes begin to soften. Season with curry powder and ginger.
Slowly stir in the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Reduce the warmth to low and simmer for 10 to a quarter-hour or until the potatoes are tender and can easily be pierced having a fork.
To give a creamy consistency, blend 3 cups of the soup (BE CAUTIOUS WHILE DOING THIS!) then return to the pot. Stir to incorporate and time of year 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 love the flavor and creaminess it offers the soup.
This soup was absolutely incredible. Can’t stress it enough- fabulous, delicious, beautiful, mouthwatering…. etc. It’s fast, too!
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