Fresh Summer Corn Chowder
[Vegan, Gluten-Free]
Author Bio
Randle Browning is the creator of the vegan food blog Week of Plenty, where all the...
Randle Browning is the creator of the vegan food blog Week of Plenty, where all the recipes use as few ingredients as possible, come together FAST, and are packed with nutrient-dense ingredients.
After trying out a vegan diet for 3 weeks in August of 2014, Randle saw her allergies go away, her stomach problems evaporate, and her quality of life go through the roof. Now she wants to show others how plant-based eating can transform your body and your life. And as a former restaurant chef, she’s pretty obsessed with flavor. Don’t believe it? Get a week of Randle’s vegan recipes for free, right here.
When Randle’s not stocking Instagram with smoothies and power bowls, you can find her doing content marketing and acting in videos that teach women how to code at the tech education company Skillcrush. Randle lives in Waco, TX with her husband and 3 (perfect) rescue dogs. Read more about Randle Browning
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Fresh Summer Corn Chowder [Vegan, Gluten-Free]
When people say “chowder,” they usually mean the creamy stuff with clams floating in it and a slick of briney oil on the surface…the kind of chowderthat you can get in Boston. And when people say “corn chowder,” they usually mean a corny, creamier version of chowder, without the seafood.
Instead...
When people say “chowder,” they usually mean the creamy stuff with clams floating in it and a slick of briney oil on the surface…the kind of chowderthat you can get in Boston. And when people say “corn chowder,” they usually mean a corny, creamier version of chowder, without the seafood.
Instead of relying on cashew or another thickener to imitate cream, this vegan chowder uses the starchiness of the corn itself. When you purée fresh, sweet corn, it creates a thick, starchy, almost buttery liquid that tastes like pure gold. And to top it off, it makes the chowder luscious and satisfying without weighing down all the fresh ingredients.
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Ingredients You Need for Fresh Summer Corn Chowder [Vegan, Gluten-Free]
How to Prepare Fresh Summer Corn Chowder [Vegan, Gluten-Free]
- In a heavy-bottomed two-quart pot, heat a few tablespoons of the vegetable broth until simmering. Add garlic and sauté until translucent. Add garlic and sauté until fragrant. (If the broth evaporates, add more a little at a time.)
- Add the potatoes, paprika, cumin, and chili pepper, and all of the broth. Put on a lid and bring to a simmer. After five minutes, add the carrots, and cook for another five minutes.
- Meanwhile, in a food processor or blender, purée 1 cup of the fresh corn.
- Back in the pot, test the potatoes and carrots to make sure they’re tender. (If not, cook a little longer.)
- Add the corn and corn purée and stir until combined, then return to a simmer. Taste for salt and pepper, and serve.
- Optional: garnish with toppings
Nutritional Information
Serving size: 1/2 recipe Calories: 284 Fat: 3.6g Saturated fat: 0.8g Carbohydrates: 62.3g Sugar: 17.6g Sodium: 104.8mg Fiber: 8.3g Protein: 9.8g Cholesterol: 0g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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