Creamy Vegan Corn Chowder: Versatile and Delicious
This week's featured recipe: Creamy Corn Chowder.
As part of a healthy lifestyle, we believe that a whole-food, plant-based diet is the most beneficial for human health. Cooking healthy meals doesn’t have to be a time-consuming chore. More and more vegan chefs are now available on the internet, constantly churning out delicious and simple recipes.
One of those recipes is this week’s Creamy Corn Chowder, adapted from Chef AJ’s book “Unprocessed” (Jaye & Merzer, 2011). Whether it’s cold outside or it’s a summer day, this is a simple and versatile recipe that can be enjoyed warm or chilled. In the wintertime, it can be enjoyed as a cozy and healthy soup, but during warmer days it can be served chilled, like a gazpacho.
Creamy Corn Chowder
- 2 and 1/2 cups almond milk
- 2 and 1/2 cups kernel corn (thawed or fresh)
- 1 small shallot (or small onion)
- 1 tablespoon nutritional yeast (optional)
- 1/8 teaspoon sun-dried tomato powder (optional) 1/8 chipotle powder (optional)
- 1 avocado
Puree all ingredients in a blender [or using a hand blender] until smooth. Ladle into bowls and sprinkle with cilantro leaves, diced avocado and corn.
Jaye, A. & Merzer, G.(2011). Unprocessed: How to achieve vibrant health and your ideal weight: Over 100 easy, delicious, and nutrient-rich recipes! Hail to the Kale Publishing.
For more information, please visit stemfoods.com.