Dip your spoon into this creamy potato corn chowder soup. It's gluten-free, dairy-free and vegan. Fresh corn, red potatoes and a little heat from the jalapeños takes this creamy corn chowder recipe over the top!
1-2jalapeño peppers, ribs and seeds removed, diced
1-2garlic cloves, minced
½teaspoonsmoked paprika
½teaspoondried mustard
2medium red potatoes, ½-inch diced
4ears of fresh corn, corn removed from cob, or 16-ounce bag of frozen corn, thawed
3cupsvegetable broth
1(14-ounce) can full-fat coconut milk, cream only
¼cupnutritional yeast
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add onions, celery and jalapeño and sauté while onions soften, about 5 minutes. Add garlic and stir, about 30 seconds.
Add smoked paprika and dried mustard, stir well. Add potatoes and corn, stir well.
Pour in vegetable broth, coconut cream, nutritional yeast and sea salt. Stir and bring to a gentle boil. Reduce heat to simmer and cook uncovered until liquid reduces slightly and potatoes soften. About 15-20 minutes.
In a blender transfer about 3 cups of soup and blend until smooth. Add creamy soup back to pot. If using an immersion blender, pulse a few times to cream some of the soup, leaving some of the chowder chunky and textured.
Serve hot. Garnish with chives and red pepper flakes for some extra heat.
Notes
If you don't have access to fresh sweet corn, use 16 ounces of frozen corn, thawed.