Vegan Corn Chowder with a Kick

Who doesn’t love a corn chowder soup for the colder months? You will not even miss the dairy with my creamy vegan version. My tried-and-true cream cheese by Kite Hill is a must for this recipe.

Added a kick of spice and smokiness to this soup with jalapeños, fire roasted corn, cumin, and paprika. A little southwest flare to your traditional corn chowder soup that will warm the soul!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!

Soups, Corn Chowder, Plant Based Recipes, Vegan Soup, Vegan Chowder Soup, Cold Weather meals

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Yield: 4

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Corn Chowder Soup

A kick of spice and smokiness to add interest to your traditional corn chowder soup.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 4 cups roasted corn (1 bag)
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 jalapeños, diced
• 1 cup cilantro, chopped
• 3 cups token potatoes, diced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp pink salt
• 1/2 tsp celery seeds
• 1/2 tsp smoked paprika
• 4 oz. vegan cream cheese (I use Kite Hill)

Instructions

1. Saute the onion, garlic, and red bell pepper in a soup pot for 5-8 minutes
2. Add the cream cheese and mix until blended
3. Add in potatoes, broth, spices, and cilantro. 
4. Bring to boil and the reduce to low for 5 minutes. 
5. Add frozen corn and cook 5 more minutes. (Test to make sure potatoes are done).
6. Blend half of soup using an immersion blender or regular blender.
7. Top with more red onion, cilantro and jalapeños.
8. Enjoy!

https://www.youcare-selfcare.com/blog/corn-chowder

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