Kathryn Lovett's Blog-My Vegan Journey

Vegan Corn Chowder

Corn Chowder

1 bag 16 oz of frozen corn or 4 ears of corn

2 cups potatoes, chopped              

1 medium yellow onion, chopped

3 cloves garlic, minced

1 cup green bell pepper, chopped

3 tablespoons Earth Balance

2 Tbsps masa

1 can coconut milk

2 cups vegan chicken boullion

¼ cup cilantro, chopped

2 scallions, thinly sliced

1 tsp sriracha sauce

¼ tsp smoked paprika

Juice of half of a lime

Salt and pepper to taste

If using fresh corn on the cob, cut the corn off of the cob and set aside.

In a skillet, melt Earth Balance.  Add onion and green bell pepper.  Saute onion and garlic until slightly soft, about 5 minutes.  Add garlic and sauté until fragrant.  Add masa and stir until incorporated. 

Add vegetable stock, coconut milk, potatoes, corn, sriracha sauce, lime juice, paprika, salt and pepper.  Bring to a simmer, cover and cook for about 20 minutes or until potatoes are soft. 

Add scallions and cilantro.  Cook for a couple of minutes until heated through

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