VEGAN CREAMY CORN CHOWDER
Warm summer/fall appetizer or main dish. Vegan and gluten free.
Provided by C Ealy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.
- Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.
- Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.
- Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low; let soup simmer but not boil, about 5 minutes.
- Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.
Nutrition Facts : Calories 354 calories, Carbohydrate 41.4 g, Fat 20.6 g, Fiber 7.4 g, Protein 6.3 g, SaturatedFat 15.1 g, Sodium 1120.8 mg, Sugar 3.9 g
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