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Vegan Summer Corn Chowder

A recipe for a simple Summer corn chowder that can be made on the stove or in a crock pot. www.bitchyvegankitchen.com

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Servings: 8

Prep Time: 00:30

Cook Time: 06:00

Main Ingredients

1 large red onion, diced small

3 cloves garlic, minced

1 medium red bell pepper, diced

1 medium yellow pepper, diced

3 ribs of celery, diced

1 large zucchini (or 2 small), diced

3 large russet potatoes, diced (roughly 3 cups)

1 jalapeno, diced finely (remove seeds if you want it less spicy)

2 cups fresh or frozen yellow corn kernels

1 can fire roasted tomatoes (14.5 oz can, roughly 1 1/2 cups, i like the brand muir glen)

1 quart vegetable stock (low sodium)

1 bay leaf

3/4 teaspoon dried thyme

1 teaspoon smoked paprika

1/4 cup nutritional yeast

1 tablespoon

1/2 - 3/4 teaspoon red pepper flakes (optional, i just love spice)

1 teaspoon black pepper, or to taste

3 tablespoons cornstarch mixed with a couple tablespoons of water to create a slurry

1 can coconut milk (full-fat, 13.5 oz can, roughly 1 1/2 cups)

1 heaping 1/2 cup chopped cilantro

1/2 cup thinly sliced fresh scallions

2 cups fresh or frozen corn kernels (i used trader joe's roasted frozen corn kernels for this second addition, these are added in at th

2 - 3 limes, juice ( tablespoons)

more cilantro, sliced scallions and lime wedges for serving

other garnishes: coconut bacon, vegan cheese, vegan sour cream, avocado, etc.

Preparation

1Crock Pot Method:

2Add all ingredients except for coconut milk, cornstarch, cilantro, scallions, 2nd addition of corn and lime juice to a crock pot. Cook on low for 6-8 hours, or you can cook it on high for about 4 hours.

3About half an hour before serving, add the cornstarch slurry and cook on high for an additional 30 minutes to allow it to thicken.

4Using an immersion blender, pulse the soup until it's slightly smoother but still fairly chunky. You could also do this in a blender. Just be cautious as it will be quite hot; if doing this, do it in small increments and don't overfill the blender more than halfway- be sure to vent the lid slightly as well to allow heat to escape. SEE NOTES

5Stir in coconut milk, cilantro, scallions, remaining 2 cups of corn kernels and lime juice. Let stand for a couple minutes to allow the corn to heat through.

6Serve with toppings of choice. Enjoy!

7Stovetop Method:

8Add all ingredients except for cornstarch slurry, coconut milk, cilantro, scallions, 2nd addition of corn and lime juice to a large heavy-bottomed soup pot. Bring to a boil over medium-high heat. Cover with a tight-fitting lid, reduce heat to low, and allow to simmer for at least an hour.

9Add the cornstarch slurry and allow to simmer for an additional 30 minutes to allow it to thicken.

10Using an immersion blender, pulse the soup until it's slightly smoother but still fairly chunky. You could also do this in a blender. Just be cautious as it will be quite hot; if doing this, do it in small increments and don't overfill the blender more than halfway- be sure to vent the lid slightly as well to allow heat to escape. SEE NOTES

11Stir in coconut milk, cilantro, scallions, remaining 2 cups of corn kernels and lime juice. Let stand for a few minutes to allow corn to heat through.

12Serve with toppings of choice. Enjoy!

Additional Notes

*You can adjust the consistency to your liking. If you want it smooth, you may blend it longer. Or you can leave it completely unblended and chunky. It's totally up to you. I like to leave it sort of halfway blended, this way the soup is smooth and creamy but also still has some nice texture.

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