Whole Food, Plant-Based Recipe Smoky Corn Chowder

Recipe courtesy of Hilary Agin, PPMNY Community Member

Switch things up and make a corn chowder with a little bit of smoke — thanks to the addition of savory, smoked paprika. If you like it even creamier, throw in some cashews or hemp seed hearts.

Ingredients

  • ¾ cup celery, chopped

  • 1 cup onion, chopped
  • ½ cup red or orange pepper, chopped
  • 1 cup carrots, chopped
  • 2 garlic cloves, minced (more to taste)
  • 2½ cups water, divided
  • 3 cups plant-based milk
  • 2 cups potato, peeled and diced
  • 4 cups corn, fresh or frozen
  • 1 T smoked paprika
  • 1½-2 tsp salt
  • ½-1 tsp black pepper to taste
  • ¼ cup cashews or hemp seed hearts (optional)
  • ¾ cup fresh cilantro, chopped (optional)
  • Hot sauce, cayenne or chili powder (optional)

Instructions

1. Add the celery, onion, pepper, carrots, and garlic to a large soup pot with approximately ½ cup of water. Cook the vegetables until softened for about 5-10 minutes.
2. Add 2 cups of water with 3 cups of plant milk and rest of the ingredients.
3. Leave with cover on simmering low to medium heat for about 20-25 minutes, or until carrots and potatoes soften.
4. For creamier soup, take two cups of chowder and put in the blender. Add optional cashew or hemp for creamier texture. Blend until fully smooth. Then add blended chowder back into the heating pot and stir until fully integrated.
5. Add optional cilantro or additional seasoning if you would like.
6. Taste and enjoy!