Ready for this vegan lovely potato corn chowder with just a little hint of curry spice? It’s comforting, filling and a wonderful method to use up fresh or frozen summer season corn.

Welcome back to post Labor Day weekend reality. Have you got a hangover? BTW I’m not talking the alcoholic sort of hangover. I’m discussing the food hangover that lasts for a day or two post stuffing that person with chips, all the dips, glaciers cream, and alright, several margaritas.
Am I simply discussing myself here? Maybe.
So yes, I do have a meals hangover and I’m a lot more than ready for just a little green juice, a whole lot of squats at the fitness center and veggie based soups for dinner. If you’re beside me, then you’re going to LOVE today’s recipe.
Imagine a special creamy corn soup thickened with coconut dairy and sugary potatoes and flavored with curry spice. Oh la la. Which creamy special potato corn chowder just so is actually vegan and gluten free so that anyone can enjoy it. YES!
This soup doesn’t take much time to complete – just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll mix half of it then add it back in. It’s easy and produces the best consistency. An immersion blender would also function! You are doing you.
As far as the corn moves, I really do recommend using clean sweet corn from the cob, but in the event that’s not accessible, you can also use frozen special corn (ideally organic!).
This soup is lovely garnished with green onions & cilantro – they both add a fresh, delightful flavor to the soup.
Enjoy this nice potato corn chowder! In the event that you ensure it is, I’d want to see a image – upload an image to Instagram and tag #ambitiouskitchen! xo.
5.0 from 2 reviews
Calories: 242
Fat: 11.5g
Prep time:
20 mins
Cook period:
25 mins
Total time:
45 mins
Ingredients
3 garlic clove cloves, minced
1 large special potato, peeled and diced (about 3-4 cup diced nice potatoes)
4 ears of sweet corn, kernels removed from the cob (about 4 cups of corn)
2 teaspoons curry natural powder (I like spicy curry powder)
pinch of surface ginger
2 cups vegetarian broth
Freshly ground dark pepper
To garnish, if desired: greek yogurt or goat parmesan cheese, cilantro and green onions
Instructions
In a large soup container over moderate heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 mins or until potatoes start to soften. Season with curry natural powder and ginger.
Slowly stir in the milk and vegetarian broth, scraping up any kind of bits from the bottom of the pan while you stir. Reduce the temperature to low and simmer for 10 to a quarter-hour or until the potatoes are sensitive and can quickly be pierced with a fork.
To give a creamy texture, blend 3 cups of the soup (BE CAREFUL WHILE ACHIEVING THIS!) then go back to the pot. Stir to include and time of year with salt and pepper. If you loved this write-up and you would like to get far more facts regarding recipe for stuffed zucchini boats without meat kindly visit our own website. Flavor and adjust seasonings as necessary.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 portions.
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I love the flavor and creaminess it gives the soup.
This soup was absolutely incredible. Can’t tension it enough- fantastic, delicious, cozy, mouthwatering…. etc. It’s fast, as well!

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