How do I make the taco bowls for this recipe?

To create the taco bowls, press gluten-free corn tortillas into an upside-down muffin tin to form bowl shapes, then bake them at 350 degreesF for about 10 minutes until crisp.

Can I make the potato and corn chowder spicy?

Yes, you can easily add a kick to the chowder by including chili powder when you blend the cooked potatoes with the coconut milk.

What type of potatoes are best for this creamy chowder?

The recipe calls for 1 1/2 pounds of potatoes; any starchy or all-purpose variety that cooks tenderly will work well for blending into a smooth, creamy soup.

Can I prepare any components of this dish in advance?

You can pre-bake the taco bowls and store them, and the blended potato chowder can be made ahead of time and reheated gently before assembling the bowls.

What if I don't have a muffin tin to shape the taco bowls?

While a muffin tin helps achieve a consistent bowl shape, you could try draping tortillas over oven-safe ramekins or carefully shaping them by hand and baking, though results may vary.

10 years ago

Potato and Corn Chowder Taco Bowl
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A vibrant Potato and Corn Chowder served in a golden, crispy corn tortilla taco bowl, garnished with fresh herbs.

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Potato and Corn Chowder Taco Bowl [Vegan, Gluten-Free]

With soup, you can have it all: it's creamy, filling, delicious, and you can eat the bowl. Creamy potatoes are blended with coconut milk and simple seasonings like salt, pepper, and chili powder, if you like things spicy. Corn adds heartiness, bell pepper adds sweetness, and you can even break... Read More

Ingredients You Need for Potato and Corn Chowder Taco Bowl [Vegan, Gluten-Free]

1 1/2 pounds potatoes
1 red onion
1 red bell pepper
1 1/8 cups corn
1 chili powder (optional)
1 14-ounce can coconut milk
Salt and pepper, to taste
4 gluten-free corn tortillas

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How to Prepare Potato and Corn Chowder Taco Bowl [Vegan, Gluten-Free]

Preheat oven to 350°F.
Peel and cook the potatoes until they are tender, then set them aside to cool.
While the potatoes are cooking, prepare the taco bowls. Take a muffin tin, turn it upside down. Press a corn tortilla into the space between the tin protrusions. Play around until you have a bowl shape and they hold well. Repeat with 3 more tortillas and bake for around 10 minutes.
After the potatoes have cooled, blend them together with coconut milk, salt, pepper, and chili powder (optional).
Heat a large skillet and fry the corn, onion, and bell pepper. Distribute the blended soup (you might need to reheat) into the taco bowls.