Ready because of this vegan sugary potato corn chowder with just a little hint of curry spice? It’s comforting, filling and an excellent way to use up new or frozen summer corn.

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Ready because of this vegan sugary potato corn chowder with just a little hint of curry spice? It’s comforting, filling and an excellent way to use up new or frozen summer corn.

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Welcome back again to post Labor Time weekend reality. Do you have a hangover? BTW I’m not talking the alcoholic kind of hangover. I’m discussing the meals hangover that lasts for a time or two post stuffing your face with chips, all of the dips, ice cream, and alright, several margaritas.
Am I just discussing myself here? Probably.
So yes, I do have a food hangover and I’m a lot more than set for just a little green juice, a lot of squats at the fitness center and veggie based soups for dinner. If you’re beside me, then you are going to LOVE today’s formula.
Imagine a nice creamy corn soup thickened with coconut dairy and lovely potatoes and flavored with curry spice. Oh la la. And this creamy sweet potato corn chowder simply so is actually vegan and gluten free of charge so that anyone can enjoy it. YES!
This soup doesn’t take enough time to finish – just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll blend half of it then add it back. It’s easy and produces the best texture. An immersion blender would also work! You decide to do you.
As far as the corn moves, I do recommend using new sweet corn off the cob, but if that’s not accessible, you can even use frozen sweet corn (preferably organic!).
This soup is lovely garnished with green onions & cilantro – they both add a fresh, delightful flavor to the soup.
Enjoy this nice potato corn chowder! If you ensure it is, I’d want to see a picture – upload an image to Instagram and label #ambitiouskitchen! xo.
5.0 from 2 reviews
Calories from fat: 242
Fat: 11.5g
Prep time:
20 mins
Cook period:
25 mins
Total time:
45 mins
3 garlic clove cloves, minced
1 large sugary potato, peeled and diced (about 3-4 glass diced sugary potatoes)
4 ears of lovely corn, kernels taken off the cob (about 4 mugs of corn)
2 teaspoons curry powder (I like spicy curry natural powder)
pinch of surface ginger
2 mugs vegetarian broth
Freshly ground black pepper
To garnish, if desired: greek yogurt or goat mozzarella cheese, cilantro and green onions
In a large soup container over medium heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes begin to soften. Season with curry natural powder and ginger.
Slowly stir within the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Reduce the warmth to low and simmer for 10 to quarter-hour or until the potatoes are sensitive and can conveniently be pierced having a fork.
To provide a creamy consistency, mix 3 cups of the soup (BE CAUTIOUS WHILE DOING THIS!) then return to the pot. Stir to incorporate and season with sodium and pepper. Flavor and adjust seasonings as necessary.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 portions.
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I really like the flavor and creaminess it offers the soup.
This soup was absolutely incredible. Can’t stress it plenty of- fantastic, delicious, comfortable, mouthwatering…. etc. It’s fast, too!

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