• 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
  • User Review:
    0
  • User Rating:

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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