Vegan Corn Chowder
Course: SoupsServings
8
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
750 gram frozen corn kernels
5 medium size yellow potatoes
1 medium size onion
4 large celery stalks or 7 small
3 medium size carrots
1 Red bell pepper (optional)
7-8 cloves of garlic (minced)
* 2 tbsp better than bouillon (vegetable, I use this)
2 tsp dried Thyme
1/2 tsp chili flakes (or can use fresh jalapeno, adjust per your tolerance)
6-7 cups of water (depending on your consistency)
1/4 cup chopped parsley (or can use cilantro)
Juice of 1/2 a lemon
Salt per your taste
- Additional Toppings:
1/4 of an avocado (optional)
2 tbsp finely chopped grilled red bell pepper (optional)
Directions
- Dice onions, potatoes, celery and carrots, keep aside. Turn instant pot on Sauté function and water sauté onion till brown (Or cook on stove top).
- Once onions are browned, add minced garlic, thyme, chili flakes and sauté for 2 minutes. Add all your chopped vegetables (except bell pepper), frozen corn, better than bouillon and water. Give it a good mix, close the lid and pressure cook for 7 minutes (Or cook on stove top till potatoes are soft).
- This step is optional – While soup is cooking, finely chop red bell pepper and cook it on a non-stick frying pan on a low heat till some parts of the pepper start browning and keep aside for topping.
- If cooking on an instant pot, release pressure, take about 70% of the soup mixture and transfer to a high speed blender (or can use emersion blender) and blend till smooth. Transfer back to the pot, adjust your seasonings, add lemon juice and chopped parsley.
- Serve with an 1/4 of an avocado, roasted bell pepper and some more fresh parsley on top.
Notes
- You can enjoy this soup during weight loss as it has no added fats, oils or coconut milk. Just make sure to eat it with more roasted or grilled veggies on the side to decrease overall calories of your soup.
- *If you don’t have better than bouillon, use vegetable broth instead of water.