Corn Chowder

Ingredients:

4 cups frozen corn
1 red bell pepper
1 small purple onion
4 cloves garlic
1 tsp. smoked paprika
3 cups chopped yukon gold potato (cubed)
1/2 bunch cilantro stems
4 cups veggie broth
1/2 cup vegan sour cream (I used hot for food sour cream) 

salt to taste

Instructions

In a large pot, pour the corn into it.  You can you frozen of cut it fresh from the cobb.  I used frozen as this is what I had.  Turn the heat up, and let it sear.  It may take 10-15 minutes.  Stir occasionally, as you want it to brown.

When the corn is browned, deglaze the pan with 1/2 water, and stir up all the brown yumminess.  Add the onion, and bell pepper, and cilantro.  If you want jalaperno chop some up as well, and throw them in.  We don't like spicy here, so none for us. 

After the onion has become translucent, add in the sour cream, veggie stock and salt if you are using.
Stir well, and add in  your potatoes.  I left the skins on mine.

Let it come to a boil, cook until the potatoes are cooked through.  Blend 1/2 the soup so that it is creamy and thickened. 

Top with cilantro leaves and cholula, and some lime. 
 

No comments: