Healthy Southwestern Corn & Potato Chowder

This recipes uses good ole affordable potatoes, corn, and some sneaky chickpeas for protein and body. So far this week we have used chickpeas in Creamy Tomato Basil Soup, Herbed Chickpea Spread, and now this chowder. I’ve got just enough left for one more chickpea dinner coming tomorrow! Wow, that $1.35 package sure did go a long way…

Anyway this soup is nice and hearty and perfect for a cool, crisp spring day. It garnishes lovely with a dash of paprika and some chopped green onions. I used one small bag of frozen corn plus the corn from two fresh ears, mostly because they showed up in the store and actually looked really nice. You can always use a large bag of corn instead if you cannot find fresh. No worries about the exact proportions since this soup is very flexible. The potato and chickpeas are delicious enough all by themselves that the corn, no matter the amount, just adds to the goodness.

Recipe note: Just remember not to let this soup come to a boil since the nondairy milk will curdle and separate making for a undesirable texture.

 

 

Corn & Potato Chowder

by Vegucated Kitchen

Ingredients

  • 3 cups peeled and cubed potatoes
  • 3 cups vegetable broth
  • 2 cups chickpeas, cooked and drained
  • 1/2 cup onion, chopped
  • 2 cloves garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper
  • 1 teaspoon salt
  • 1/8 cup nutritional yeast
  • 1 cup almond milk, unsweetened
  • 1 pkg. frozen sweet corn
  • 2 ears of fresh corn, removed from the cob
  • 1/2 red bell pepper, seeded and finely chopped
  • 2 green onions finely chopped for garnish
  • paprika to garnish

Instructions

In a large dutch oven, combine the potatoes and broth and bring to a boil. Boil until the potatoes are tender, about 10 minutes depending on the size of the cubes.

Reduce heat to a simmer and add the chickpeas, onion, garlic, cumin, red pepper, salt and nutritional yeast. Simmer 10 more minutes.

Add the milk and use an immersion blender to puree the soup until a velvety texture is achieved. Adjust salt to taste.

Add both kinds of corn, and the red peppers. Simmer 10 more minutes.

Ladle into warm bowls, sprinkle with a dash of paprika and pinch of green onion

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One thought on “Healthy Southwestern Corn & Potato Chowder

  1. Pingback: Easy Italian Hashbrown Casserole | Vegucated Kitchen

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