-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
200
calCalories
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:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add red bell pepper and corn kernels. Cook for about 5 minutes.
- Pour in vegetable broth and almond milk, bring to a gentle boil.
- Reduce heat and stir in smoked paprika, salt, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- Serve hot, garnished with fresh chives.
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