Easy Chipotle Corn Chowder (Vegan)

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Okay, I know I have been going a little overboard with the soups lately but I can’t help myself. I am the soup queen! Yes, I’ve given myself this title. Soup is honestly incredible and this Easy Chipotle Corn Chowder doesn’t fall short. The chipotle flavor in it is what ups the game. It’s easy to make, dairy-free but creamy, and loaded with flavor.

You can whip up this creamy vegan corn chowder in 45 minutes! The thing about soup that people don’t tell you is that if it’s made in less than 30 minutes than it likely didn’t get that marriage of flavors that is so key to an amazing, flavorful soup. So 45 minutes is key to taking this soup (or any soup) to the next level. Pop the lid on, simmer, and let those ingredients do their thing.

Be patient when cooking down the onions and garlic, you want to build as much flavor as possible here. Also, use fresh corn if you can, this will be helpful in achieving that buttery, starchy flavor.

Imagine all your childhood dreams in a cream of corn or corn chowder soup but turned up for adults, but it’s still perfect for kids, so don’t get it twisted! This comforting bowl of goodness is loaded with vegetables and vegan sausage to really fill you up, but also give you that hardiness you crave with a soup.

Further Food Nutritionist Commentary:

Nutritional yeast is a great dairy-free and vegan alternative for cheese. It has that same nutty, cheesy, and savory flavor. Nutritional yeast comes in the form of powder or flakes. Plus, it's an excellent source of B12 and many other vitamins and minerals.

By Anna Lee
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Easy Chipotle Corn Chowder (Vegan)

  • Prep Time: 15
  • Cook Time: 45
  • Servings: 4

Ingredients

2 tablespoons olive oil
1 medium-large sweet white onion
4 cloves garlic
Salt and pepper to taste
1/2 cup green onion, roughly chopped
2 cups baby potatoes, halved
2 tablespoons vegan stock paste (optional)
2 tablespoons nutritional yeast
1 package vegan or plant-based chipotle sausage
2 tablespoons lemon juice
2 cups almond milk
2 sprigs of fresh thyme
2 cups fresh corn
2 cups water or vegetable stock – do not use vegetable stock if using stock paste

Instructions

  1. Preheat a large pot on medium-high heat for 30 seconds before adding olive oil.
  2. Let the olive oil heat till the oil develops swirls, then add your onion and garlic to the pot.
  3. Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden.
  4. Now add your salt, pepper and green onions to the pot and stir till combined, cook for around 1 minute.
  5. Now, toss in your potatoes and cook for 2-3 minutes.
  6. Add in your stock paste and nutritional yeast, stir till all the potatoes are well coated.
  7. Cook for a few more minutes before adding your sausage and lemon.
  8. Using your wooden spoon, break apart the sausage and stir around to incorporate into the potatoes.  Let everything get golden!
  9. Add the almond milk and fresh thyme. Stir well and cook for 5 minutes on low heat.
  10. Now add your corn and water or vegetable stock,  stir the soup mixture well and increase heat to high to bring mixture to a boil.
  11. Once boiling reduce heat to low and simmer mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test).
  12. Remove thyme sprigs before serving.
Preheat a large pot on medium-high heat for 30 seconds before adding olive oil. Let the olive oil heat till the oil develops swirls, then add your onion and garlic to the pot. Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden. Now add your salt, pepper and green onions to the pot and stir till combined, cook for around 1 minute. Now, toss in your potatoes and cook for 2-3 minutes. Add in your stock paste and nutritional yeast, stir till all the potatoes are well coated. Cook for a few more minutes before adding your sausage and lemon. Using your wooden spoon, break apart the sausage and stir around to incorporate into the potatoes.  Let everything get golden! Add the almond milk and fresh thyme. Stir well and cook for 5 minutes on low heat. Now add your corn and water or vegetable stock,  stir the soup mixture well and increase heat to high to bring mixture to a boil. Once boiling reduce heat to low and simmer mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test). Remove thyme sprigs before serving.

Nutrition Information

Per Serving:  Calories: 509; Total Fat: 18 g; Saturated Fat: 2 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 783 mg; Potassium: 337 mg; Carbohydrate: 55 g;  Fiber: 6 g; Sugar: 9 g; Protein: 35 g

Nutrition Bonus:

Vitamin C: 53%; Vitamin A: 38%; Iron: 21%; Calcium: 37%;

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