SMOKY CORN CHOWDER (VEGAN)
If you are looking for a knock-the-socks off delicious recipe that's, easy and healthy, this is the one for you. It goes together quickly and you'll love how good it smells while it's cooking! I found this on http:www.veganyackattack.com in the best of 2012 section. You can of course use fresh or frozen corn, but I'm including the recipe as written.
Provided by Wish I Could Cook
Categories Chowders
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat the coconut oil over medium heat. When the pot is hot, start sauteing the onion for 2 mins., then add the minced garlic to the mixture. Sauté for another 2 minutes or until the onions become more clear.
- Add the mushrooms to the pot and sauté until they start to reduce in size and become soft. Stir in the whole kernels of corn as well as the pureéd corn mixture, veggie broth and non-dairy milk.
- Shake the nutritional yeast over the top, to dissolve it quickly. Then, add the liquid aminos, paprika, and onion powder to the soup. Bring to a boil, and adjust heat so that it becomes a simmer.
- Simmer uncovered for 15 minutes, stirring occasionally. Stir the spinach and basil into the mixture about 5 minutes before you are going to serve the soup, and add salt and pepper to taste.
Nutrition Facts : Calories 156.9, Fat 2.7, SaturatedFat 0.8, Sodium 30.8, Carbohydrate 30.6, Fiber 5.7, Sugar 2.5, Protein 8.5
VEGETARIAN SMOKY, SPICY CORN CHOWDER
Make and share this Vegetarian Smoky, Spicy Corn Chowder recipe from Food.com.
Provided by Eat Your Vegetables
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
- Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
- Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
- Transfer half the soup to a blender and puree until smooth.
- Return to the pot, add the salt and pepper and stir to combine.
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- In a large soup pot heat the three tablespoons of vegetable broth on medium high heat. When the broth is hot add the onions and stir well. Stir the onions occasionally so they don’t stick to the bottom of the pan. When they are slightly caramelized add the wine or vegetable broth and deglaze the pan) The wine will add a nice flavor.
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- In a large pot over medium heat, heat the sunflower oil. Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
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