Vegan Creamy Corn Chowder recipe
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Ingredients
- 3 teaspoons Himalayan pink salt, divided 1 medium white yam, peeled and rinsed 2 carrots, peeled and cut into 1/4-inch thick slices 1 teaspoon avocado oil ⅛ teaspoon rosemary 4 cups vegetable stock 2 cups coconut milk 1 tablespoon vegan butter 1 teaspoon celery flakes ½ teaspoon ground turmeric ¼ teaspoon freshly ground black pepper ¼ cup quinoa flour 1 tablespoon onion powder 5 ears corn, kernels cut from cob ⅛ teaspoon paprika
Nutrition Info
- 354 caloriescarbohydrate: 41.4 gcholesterol: : -fat: 20.6 gfiber: 7.4 gprotein: 6.3 gsaturatedFat: 15.1 gservingSize: -sodium: 1120.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Creamy Corn Chowder
Directions
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Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.
Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.
Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.
Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low, let soup simmer but not boil, about 5 minutes.
Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.