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Vegan Corn Chowder with Smoked Paprika

  1. Home
  2. Vegan Corn Chowder with Smoked Paprika
  • 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
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    Vegan Corn Chowder with Smoked Paprika

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Soups
    • Allergens:none
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This Vegan Corn Chowder with Smoked Paprika is an exquisite medley of flavors, drawing from fresh, seasonal produce and authentic spices to create a comforting and nourishing dish. The creamy texture is achieved using plant-based ingredients, making it a guilt-free indulgence suitable for all dietary preferences. Each bite offers the natural sweetness of corn, subtly enhanced by the smoky undertones of paprika, providing a depth of flavor that is both sophisticated and hearty. Perfect for a cozy night in or an elegant starter for a larger meal, this chowder’s delightful balance of ingredients makes it a staple recipe for any occasion. Whether you’re looking to expand your vegan repertoire or simply enjoy a nutritious meal, this chowder delivers on all fronts, ensuring satisfaction with every spoonful.

    Ingredients

    • 4 ears of corn, kernels removed
    • 2 tbsp olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 2 cups vegetable broth
    • 1 cup almond milk
    • 1 tsp smoked paprika
    • Salt and pepper to taste
    • 2 tbsp fresh chives, chopped

    Steps:

    1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
    2. Add red bell pepper and corn kernels. Cook for about 5 minutes.
    3. Pour in vegetable broth and almond milk, bring to a gentle boil.
    4. Reduce heat and stir in smoked paprika, salt, and pepper.
    5. Simmer for 20 minutes, stirring occasionally.
    6. Serve hot, garnished with fresh chives.

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    Vegor “The scientist”

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