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