Soup season gets an elevated spin on the classic corn chowder in this creamy plant-based version that leaves out the dairy but not the flavor.
This dairy-free chowder can be as thick and creamy as you like, depending on how much of the soup you puree. Don’t forget to put the Salt-Free Hot Sauce on the table for those who want to add a little heat.
Creamy Spiced Corn Chowder
This creamy vegan corn chowder is herby and spiced for a warming lunch or dinner.
Servings 4
Ingredients
- 1 1 yellow onion chopped
- 2 ribs celery, chopped
- 2 russet potatoes, diced
- ¼ cup nutritional yeast
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp black pepper ground
- 4 cups Light Vegetable Broth* (or no-salt added vegetable broth)
- 1 lb fresh or thawed frozen corn kernels
- 2 tsp white miso paste
- 2 tsp fresh lemon juice
- 1 tbsp fresh parsley minced
- Salt-Free Hot Sauce to taste
Instructions
- Add the onion, celery, and potatoes. Cover and cook, stirring occasionally, for 5 minutes or until softened.
- Scoop 2 cups of the soup solids into a high-powered blender, add the miso paste, and blend until smooth.
- Stir the pureed mixture back into the soup. Add the lemon juice, then taste and adjust the seasonings, if needed.
- If you prefer a thicker chowder, puree another cup of the soup solids and add it back to the pot. Heat the soup until hot and serve sprinkled with parsley.
Related: Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf
Reprinted with permission. Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook