Vegan Corn Chowder
I love making this vegan corn chowder since it keeps me warm on a chilly day with its comforting and delicious flavors. This lightened up version stays hearty and filling, perfect for cold weather meals that my family always looks forward to. The soup is super creamy and it is ready in just 30 minutes, which makes it easy to feed my crew.
Servings: 6 servings
Calories: 253kcal
Ingredients
- ¾ cup white quinoa rinsed and drained
- 1 tsp. cumin seeds
- ½ Tbsp olive oil or organic canola oil
- 2½ cups fresh or frozen corn kernels
- 1 cup diced red potato
- 4 small shallots chopped
- 4 cups low-sodium vegetable broth
- 2 cups plain unsweetened, organic soymilk
- 1 large red bell pepper diced
- 3 tbsp chopped cilantro plus a few sprigs for garnish
- 1 tsp ground cumin
- ⅛-¼ tsp crushed red pepper to taste, depending on how spicy you like things
- ½ tsp salt more to taste
- ¼ tsp ground black pepper
- Lime wedges for garnish
Instructions
- Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
- Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent.
- Add broth and soymilk and bring to a boil. Stir in quinoa mixture and all spices (cumin powder through black pepper). Reduce heat to medium-low, cover and simmer 10 minutes.
- Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro.
- Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).
Notes
- My #1 Secret Tip for this recipe is to keep the quinoa and cumin seeds moving the whole time they toast. They can burn in seconds, so I stir without stopping and watch the color closely. If they turn too dark or start to smell sharp, I toss them out and begin again.
- Taste as you go: I check the seasoning a few times while it simmers since the flavors deepen and may need a little extra salt or lime.
- Cut the potatoes evenly: I chop the potatoes into similar sized pieces so they cook at the same speed and blend smoothly.
- Adjust the thickness: If the chowder becomes too thick, I add a splash of broth. If it is too thin, I let it simmer a little longer uncovered.
- Blend gently: I blend only part of the soup so I keep a nice mix of creamy base and chunky vegetables.
- Use fresh lime: I squeeze fresh lime right before serving since it brightens the whole pot and makes the flavors pop.
Nutrition
Calories: 253kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Sodium: 378mg | Fiber: 5g | Sugar: 1g