Summer Corn Chowder Delight (Print Version)
# Ingredients:
01 -
1–2 tablespoons avocado oil or another high-heat oil
02 -
5 ears of corn, kernels sliced off the cob (~4 cups)
03 -
1 red bell pepper, diced
04 -
1 small red onion, diced
05 -
2 cloves garlic, minced
06 -
1 jalapeño, diced and seeds removed
07 -
1/2 bunch cilantro, chopped; stems and leaves divided
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon ground cumin (optional)
10 -
4 ounces vegan cream cheese
11 -
3 cups gold potatoes, diced small with skin on
12 -
4 cups vegetable broth
13 -
1 teaspoon kosher salt, or to taste
14 -
Lime wedges, for serving (optional)
# Instructions:
01 -
Heat the oil in a large sauté pan over medium-high heat. Add the corn kernels and sauté for 8 to 10 minutes, stirring occasionally to ensure even browning.
02 -
Reduce heat to medium and add the bell pepper, onion, garlic, jalapeño, cilantro stems, smoked paprika, and cumin. Sauté for 2 to 3 minutes, or until the onion becomes translucent.
03 -
Mix in the vegan cream cheese until fully incorporated. Add the gold potatoes and vegetable broth, stirring thoroughly.
04 -
Bring the mixture to a boil over high heat, then reduce to low and simmer for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
05 -
Transfer half of the soup to a blender and blend until smooth and creamy. Carefully return this blended portion to the pot and mix well. Alternatively, an immersion blender can be used to blend about 50% of the soup directly in the pot.
06 -
Divide the soup into serving bowls and garnish with the reserved cilantro leaves and fresh lime juice. Refrigerate leftovers in an airtight container for up to 5 days.
# Notes:
01 -
Blend carefully to avoid splattering hot liquid.
02 -
Can substitute a different high-heat oil if avocado oil is unavailable.